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Keto Rhubarb Custard Pie

Keto rhubarb custard pie with a buttery almond flour crust and creamy sugar-free custard. Tart rhubarb bakes into the filling for a set, lightly golden texture that slices cleanly after cooling.
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Prep Time 25 minutes
Cook Time 50 minutes
cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup almond flour
  • 0.25 cup butter, melted
  • 2 tbsp erythritol
  • 1 egg
For filling
  • 3 cup fresh rhubarb, diced
  • 1 cup erythritol (or preferred keto sweetener)
  • 3 eggs
  • 0.25 cup heavy cream
  • 3 tbsp almond flour
  • 1 tsp vanilla extract
  • 0.06 tsp salt pinch

Equipment

  • 1 sheet pan
  • 1 pie plate

Method
 

Prep the crust
  1. Preheat the oven to 350°F and grease a 9-inch pie plate, so it’s ready for baking.
  2. Mix almond flour, melted butter, erythritol, and egg until it forms a cohesive dough, then press it into the pie plate.
  3. Bake the crust for 10 minutes at 350°F until set and lightly fragrant.
Assemble and bake
  1. Arrange the diced rhubarb evenly in the baked crust.
  2. Whisk erythritol, eggs, heavy cream, almond flour, vanilla extract, and salt until smooth and pourable.
  3. Pour the custard mixture over the rhubarb, then bake for 40–45 minutes at 350°F until the custard is set and lightly golden.
Cool and serve
  1. Cool the pie completely for at least 3 hours so the custard fully firms up for clean slices.
  2. Refrigerate and serve chilled for the best set texture and flavor balance.

Notes

Pro tip: dice rhubarb uniformly so it bakes evenly without watery pooling. Store covered in the refrigerator up to 4 days; freeze is not recommended because the custard texture can soften. For a dairy-free swap, use full-fat coconut cream in place of heavy cream and a dairy-free butter alternative for the crust.