Keto strawberry rhubarb pie offers a perfect balance between sweet and tart while staying within the low-carb limits of a ketogenic lifestyle. Traditional pie recipes often rely on sugary fillings and flour-based crusts, but this version uses keto-friendly ingredients without sacrificing flavor or satisfaction. Whether you’re celebrating a special occasion or simply craving a comforting dessert, this pie provides a healthier way to enjoy a classic treat. With a buttery almond flour crust and a luscious strawberry-rhubarb filling sweetened without sugar, it’s a dessert that feels indulgent while remaining aligned with keto goals.
Why Choose a Keto Strawberry Rhubarb Pie?
Low-Carb Indulgence Without the Guilt
Following a ketogenic diet doesn’t mean giving up all desserts. With the right ingredients, even traditionally high-carb pies can be transformed into keto-friendly versions. Strawberry rhubarb pie is an excellent choice because rhubarb is naturally low in carbohydrates and strawberries can be enjoyed in moderation on keto.
This pie brings a nostalgic dessert flavor with a refreshing twist, offering a satisfying texture and the perfect combination of tart rhubarb and sweet strawberries. It’s ideal for summer gatherings, dinner parties, or simply as a reward after a long day of sticking to your meal plan.
Main Ingredients
What You’ll Need
To make a keto strawberry rhubarb pie, you’ll need to swap traditional pie ingredients with low-carb alternatives. Here’s a list of common components used in a keto-friendly version:
- Almond flour: Used for the crust; it’s low in carbs and adds a nutty flavor.
- Coconut flour (optional): Some recipes blend it with almond flour for texture.
- Butter: Helps bind the crust and adds richness.
- Egg: Often used in the crust as a binder.
- Strawberries: Use fresh or frozen, chopped into small pieces.
- Rhubarb: Fresh rhubarb stalks chopped into small slices.
- Sugar-free sweetener: Erythritol, allulose, or monk fruit are popular choices.
- Xanthan gum or gelatin: To help thicken the filling without starch.
- Lemon juice and zest: Enhances flavor and preserves tartness.
- Cinnamon or nutmeg (optional): For a warm, aromatic note.
Preparing the Keto Pie Crust
Steps for a Flaky, Low-Carb Base
The crust is just as important as the filling. A well-made keto crust holds everything together and complements the pie’s fruity center.
Basic Almond Flour Pie Crust:
- 2 cups almond flour
- 1/4 cup melted butter
- 1 large egg
- Pinch of salt
- 1 tablespoon erythritol (optional for slightly sweet crust)
Instructions:
- Preheat oven to 350°F (175°C).
- Combine almond flour, salt, and sweetener in a bowl.
- Add melted butter and egg. Mix until a dough forms.
- Press the dough evenly into a greased 9-inch pie pan, going up the sides.
- Use a fork to poke holes in the base to prevent bubbling.
- Bake the crust for 1012 minutes until lightly golden. Let it cool while you prepare the filling.
Making the Strawberry Rhubarb Filling
Balancing Sweetness and Tartness
Traditional recipes use sugar and cornstarch to thicken and sweeten the filling. In this keto-friendly version, we’ll use low-carb sweeteners and thickeners.
- 2 cups chopped rhubarb
- 1 1/2 cups chopped strawberries
- 1/2 cup erythritol or your preferred sweetener (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon xanthan gum or 1 tablespoon gelatin (for thickening)
- 1/2 teaspoon vanilla extract (optional)
Instructions:
- In a medium saucepan over medium heat, combine rhubarb, strawberries, sweetener, and lemon juice.
- Cook for about 810 minutes, stirring occasionally, until the fruit breaks down.
- Sprinkle in xanthan gum or dissolve gelatin in a little warm water and stir it in.
- Continue to simmer until the mixture thickens to a jam-like consistency.
- Remove from heat and let it cool slightly before spooning into the crust.
Assembling and Baking the Pie
Finishing Touches
Once the crust and filling are ready, it’s time to bring everything together:
- Spoon the cooled filling into the pre-baked crust.
- Optional: Add a lattice or crumble topping made from extra almond flour, butter, and sweetener.
- Bake in a preheated oven at 350°F (175°C) for 1520 minutes to set the top and enhance flavor.
- Allow the pie to cool completely before slicing. For best results, refrigerate for an hour to help the filling firm up.
Tips for Best Results
Getting the Texture and Flavor Just Right
While the recipe is fairly straightforward, a few tips can improve your pie:
- Use fresh rhubarb when in season for the best texture and flavor.
- Adjust sweetener to taste; some people prefer a more tart pie, others sweeter.
- Let the pie cool fully before slicing to prevent the filling from being too runny.
- To add crunch, sprinkle chopped nuts or unsweetened coconut flakes on top before baking.
Serving Suggestions
What Goes Well With Keto Strawberry Rhubarb Pie
This pie pairs beautifully with other keto-friendly desserts or sides. Try serving it with:
- A dollop of sugar-free whipped cream
- Keto vanilla ice cream
- Fresh mint leaves for a refreshing garnish
Whether enjoyed warm or chilled, this dessert makes a delightful ending to a keto meal.
Nutritional Information
Macros for a Keto Lifestyle
The exact nutrition content will depend on the ingredients used and serving size, but here is a general estimate per slice (1/8 of the pie):
- Calories: ~180220
- Fat: ~1518g
- Protein: ~35g
- Total Carbs: ~8g
- Fiber: ~3g
- Net Carbs: ~5g
Tracking macros is important on keto, so adjust your recipe if you need to reduce carbs further. You can use more rhubarb and fewer strawberries to lower the sugar content.
Keto strawberry rhubarb pie is proof that following a low-carb diet doesn’t mean giving up your favorite desserts. With a nutty almond flour crust and a perfectly balanced sweet-tart filling, this pie delivers comfort, flavor, and satisfaction without the carb overload. It’s easy to make, customizable, and ideal for summer or any season when you crave something fruity and homemade. Whether served solo or paired with keto whipped cream, this pie deserves a spot in your keto dessert rotation.