Strawberry-rhubarb pie was one of my favourites I went keto. There are not a ton of keto strawberry-rhubarb pie recipes out there, more crumbles and crisps than anything. That’s why I set about making this.
You’ll notice there’s less strawberries in this than in a standard strawberry-rhubarb pie. I feel you really only need a little for the flavour to temper the tartness of the rhubarb. If you prefer more strawberries, you can adjust the amounts, but it will increase the carb content of the recipe. Lemon, ginger and cardamom are all complementary flavours for rhubarb and strawberry so don’t leave them out. They really add to the complexity of flavour of the pie, plus they all have great health properties to boot (iyou care about that: it is a pie after all, not a meal).
Keto Strawbery-Rhubarb Custard Pie Recipe
Ingredients for Strawberry-Rhubarb Layer:
- 2½ cups rhubarb, thinly sliced
- ½ cup strawberries, thinly sliced
- 2 tablespoons erithrytol (powdered in a coffee grinder)
- 2 teaspoons arrowroot flour
- 1 teaspoon fresh ginger, minced
- ½ teaspooncardamom
- ¼ teaspoon Pink Himalayan sea salt
- ⅓ cup fresh lemon juice
- 2 teaspoons lemon zest
- 40 drops liquid stevia
Ingredients for Custard Layer:
- 2 large eggs
- ¼ teaspoon cream of tartar
- 1 cup high-fat yogurt or sour cream
- ¼ cup erithrytol (powdered in a coffee grinder)
- ½ cup heavy cream
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- 20 drops liquid stevia (vanilla flavoured if you have it)
- 2 1/2 teaspoons arrowroot flour
- ¼ teaspoon Himalayan pink sea salt
Garnish Ingredients:
- ½ teaspoon ground cinnamon
- 1 cup ketofied whipped cream
- 8-10 mint leaves (optional)
Directions:
Bake your choice of keto pie crust. The one I feel goes best with this recipe is my keto pecan-almond pie crust.
Combine the erithrytol and arrowroot flour in a large, steel or glass non-reactive saucepan or pot. Whisk to combine, then whisk in the lemon juice. Add the strawberries, rhubarb and ginger.
Very slowly bring to a boil, stirring often. Don't rush this as the arrowroot flour will thicken before the fruit starts to juice. When the mixture starts to boil, cook for about 1 ½ minutes, at a gentle boil, stirring nonstop.
Remove from the heat and stir in the zest. Transfer the filling to a shallow casserole and set aside to cool in the fridge for 15 minutes.
Preheat the oven to 350F. Then start work on the custard layer. Combine the lemon juice, vanilla and liquid stevia then stir in arrowroot flour to form a slurry. Set aside.
Crack the eggs to a medium-sized mixing bowl with the cream of tartar and blend with a hand mixer in medium until frothy. Gradually add the erithrytol as you blend until fully incorporated.
Add remaining custard ingredients, including the pre-prepared arrowroot slurry, and blend with hand-mixer on low only until evenly mix and no longer.
Spread the fruit filling evenly in your pre-prepared pie shell, smoothing the top with a spoon, making sure it’s even. Slowly ladle the custard over the top of the filling. Try not to disturb the fruit. Bake the pie on the center oven rack for 35-45 minutes, until the custard appears set. Give the pie a nudge on the side to check. The custard should NOT be liquid in the middle. If it is, put it back in for longer. Sprinkle
Transfer the pie to a cooling rack and cool thoroughly. Refrigerate uncovered at least 4 hours before serving, preferably overnight.
Sprinkle cinnamon over the custard layer then cut and serve with a dollop of whipped cream and a mint leaf in the centre. The mint leaf can be omitted but there is something to extra garnishes like that that make a pie more special.
Formulating this recipe was truly a labour of love and I’m quite proud of how it turned out. If you give this recipe a try, let me know what you think of it in the comments or by tagging me in any photos you take on Instagram. Happy baking! :)
