Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars – Delicious & Low-Carb (4 Servings)

by
Jump to Recipe·Print Recipe

Keto Rhubarb Dream Bars are a sweet and tangy layered dessert perfect for anyone following a low-carb lifestyle. With a crisp shortbread crust, a creamy rhubarb custard filling, and a fluffy topping, these bars offer a delicious way to enjoy the flavors of rhubarb without the carbs. Whether you’re craving a refreshing treat or looking for a keto-friendly dessert to share at a picnic, these Keto Rhubarb Dream Bars are sure to impress!

Why Keto Rhubarb Dream Bars Are Perfect for Your Low-Carb Diet

Keto Rhubarb Dream Bars are more than just a dessert – they’re a guilt-free indulgence that aligns perfectly with a keto diet. Not only do these bars have only 4 net carbs per serving, but they are also sugar-free and gluten-free, making them suitable for a variety of dietary preferences. The unique combination of rhubarb and a rich, creamy custard gives these bars an irresistible flavor profile that everyone will enjoy, from keto followers to those simply seeking a delicious low-carb dessert.

Ingredients You’ll Need for Keto Rhubarb Dream Bars

  • Almond Flour: Provides a low-carb base for the shortbread crust. It offers a nutty flavor and is a great gluten-free option.
  • Coconut Flour: Adds texture and helps bind the crust together. A little goes a long way in keto recipes.
  • Coconut Oil: Used in the crust to help achieve the perfect consistency and flavor.
  • Granulated Erythritol: A keto-friendly sweetener that gives the bars the perfect sweetness without the carbs.
  • Salt: Enhances the overall flavors of the dessert.
  • Fresh Rhubarb: The star of the dish, giving the bars their tart, tangy flavor. Frozen rhubarb works as well.
  • Large Eggs: Used in the custard layer, helping to set the filling as it bakes.
  • Heavy Cream: Adds richness to the custard layer, creating a smooth texture.
  • Almond Milk: A dairy-free liquid used in the filling to help balance the creaminess without adding extra carbs.
  • Xanthan Gum: A natural thickening agent that helps the custard set without the need for flour.
  • Vanilla Extract: Adds warmth and enhances the flavor of the custard.
  • Cream Cheese: Used in the topping to create a rich, velvety texture.
  • Sugar-Free Cool Whip: Helps to create a fluffy topping that lightens the texture of the bars.

Alternative Ingredient Suggestions

  • Stevia or Monk Fruit Sweetener: If you prefer other keto-friendly sweeteners, feel free to swap granulated erythritol for stevia or monk fruit.
  • Full-Fat Coconut Milk: For a dairy-free version, replace heavy cream with full-fat coconut milk to maintain richness.
  • Frozen Rhubarb: If fresh rhubarb isn’t available, frozen rhubarb can be used directly without thawing for the filling.

Step-by-Step Instructions for Keto Rhubarb Dream Bars

Preparing the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine almond flour, coconut flour, erythritol, salt, and melted coconut oil using a fork or pastry blender until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into a 13×9-inch baking dish that’s been coated with cooking spray.
  4. Bake for 15 minutes or until the crust is golden brown. Remove it from the oven and set it aside.
Keto Rhubarb Dream Bars

Preparing the Filling

  1. In a large mixing bowl, whisk together the eggs, erythritol, almond milk, heavy cream, and vanilla extract until smooth.
  2. Sprinkle the xanthan gum lightly over the egg mixture and whisk until fully incorporated.
  3. Stir in the diced rhubarb.
  4. Pour the rhubarb custard mixture over the baked crust and return the dish to the oven.
  5. Bake for 50 minutes or until the custard has set and a knife inserted into the center comes out clean.
  6. Remove from the oven and let it cool completely before topping.

Preparing the Topping

  1. In a medium mixing bowl, beat the softened cream cheese with powdered erythritol and vanilla extract until smooth.
  2. Gently fold in the sugar-free cool whip until fully combined and fluffy.
  3. Once the bars have cooled completely, spread the topping evenly over the rhubarb custard layer.
  4. Store the bars in the refrigerator to set for best results.

Tips & Tricks for Perfect Keto Rhubarb Dream Bars

  • Press the Crust Well: To avoid a crumbly base, make sure to press the crust mixture firmly and evenly into the baking dish before baking.
  • Use Fresh Rhubarb: Fresh rhubarb works best for the perfect balance of tartness, but frozen rhubarb can also be used if necessary.
  • Allow Cooling: Let the bars cool completely before adding the topping, as this ensures the layers set correctly and don’t mix together.

Pairing Ideas and Variations

Keto Rhubarb Dream Bars pair perfectly with other keto-friendly desserts. Try serving them with a scoop of sugar-free vanilla ice cream for an extra indulgence. You can also experiment with variations by swapping out some of the rhubarb for fresh strawberries, creating a strawberry-rhubarb twist on this classic keto dessert.

For a more decadent version, drizzle the bars with a homemade sugar-free chocolate sauce or top them with chopped nuts for a crunchy contrast.

Why Keto Rhubarb Dream Bars Are a Great Low-Carb Option

These bars offer more than just a sweet treat. With only 4 net carbs per serving, Keto Rhubarb Dream Bars are a fantastic way to satisfy your dessert cravings while staying on track with your keto diet. The combination of high-fat ingredients like heavy cream and almond flour helps keep you full and satisfied without the blood sugar spikes that come with traditional sweets.

Storage and Make-Ahead Tips

Store your Keto Rhubarb Dream Bars in an airtight container in the fridge for up to 5 days. If you want to make them ahead, they can also be frozen for up to 3 months. Simply thaw in the fridge before serving for the best texture.

Keto Rhubarb Dream Bars are a delicious and satisfying dessert that lets you enjoy the tangy taste of rhubarb without compromising your keto diet. Whether for a family gathering, picnic, or personal indulgence, this dessert is sure to become a new favorite!

Conclusion: Enjoy Keto Rhubarb Dream Bars Without Guilt

Keto Rhubarb Dream Bars are a delightful dessert that perfectly balances tangy rhubarb and creamy sweetness, all while keeping your carb count in check. With a delicious shortbread crust, a luscious rhubarb custard filling, and a fluffy cream topping, these bars offer a guilt-free indulgence that fits seamlessly into your low-carb lifestyle. Whether you’re hosting a family gathering or enjoying a personal treat, these keto-friendly bars are sure to satisfy your dessert cravings. So, grab your ingredients, follow the easy steps, and enjoy this refreshing, low-carb dessert that’s perfect for any occasion!

FAQ About Keto Rhubarb Dream Bars

Can I Use Frozen Rhubarb in Keto Rhubarb Dream Bars?

Yes, you can use frozen rhubarb in this recipe! Just make sure to add it directly to the custard mixture while it’s still frozen. There’s no need to thaw it before using, as it will bake perfectly into the custard. Keep in mind that frozen rhubarb might release more moisture, so make sure to bake the bars long enough to allow the custard to set properly.

Can I Substitute Coconut Flour with Another Flour?

While coconut flour is a key ingredient in creating the right texture for the crust, it can be substituted with almond flour if needed. Keep in mind that coconut flour is highly absorbent, so if you’re using almond flour as a substitute, you may need to adjust the amount of liquid in the recipe.

How Do I Store Keto Rhubarb Dream Bars?

To store your Keto Rhubarb Dream Bars, keep them in an airtight container in the fridge for up to 5 days. If you want to make them ahead of time, you can freeze them for up to 3 months. Just make sure to thaw them in the fridge before serving for the best texture.

Can I Make a Dairy-Free Version of Keto Rhubarb Dream Bars?

Yes! You can make a dairy-free version of these Keto Rhubarb Dream Bars by substituting the heavy cream with coconut cream and using dairy-free cream cheese and whipped topping. Make sure to use unsweetened almond milk to maintain the low-carb, dairy-free integrity of the recipe.

More Relevant Recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars – Delicious & Low-Carb (4 Servings)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Ashely
  • Total Time: 1 hour 5 minutes
  • Yield: 18 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Keto Rhubarb Dream Bars are a delicious low-carb dessert with a shortbread crust, creamy rhubarb custard filling, and fluffy topping. Perfect for keto diets, these bars combine the tartness of rhubarb with a rich, creamy custard and a satisfying crunch from the shortbread base. They’re sugar-free, gluten-free, and make a wonderful treat for any occasion.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup erythritol (granulated)
  • 1/4 teaspoon salt
  • 5 cups fresh rhubarb, diced
  • 4 large eggs
  • 1 1/2 cups granulated erythritol
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 2 cups sugar-free cool whip, thawed
  • 1/2 teaspoon vanilla extract (for topping)
  • 1/2 cup powdered erythritol
  • Cooking spray

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine almond flour, coconut flour, erythritol, salt, and melted coconut oil until the mixture resembles coarse crumbs. Press the mixture into a 13×9-inch baking dish coated with cooking spray.
  3. Bake for 15 minutes or until the crust is golden brown. Set aside to cool.
  4. In a large mixing bowl, beat together the eggs, erythritol, almond milk, heavy cream, and vanilla extract until smooth.
  5. Sprinkle xanthan gum lightly over the egg mixture and whisk until fully combined.
  6. Stir in the diced rhubarb and pour the mixture over the baked crust.
  7. Bake for 50 minutes or until the custard has set and a knife inserted into the center comes out clean.
  8. Let the bars cool completely.
  9. In a medium bowl, mix the softened cream cheese, powdered erythritol, and vanilla extract until smooth.
  10. Fold in the sugar-free cool whip until fluffy and well combined.
  11. Spread the topping evenly over the cooled bars.
  12. Refrigerate until ready to serve.

Notes

  • Press the crust mixture firmly and evenly to ensure it holds together.
  • If using frozen rhubarb, add it directly to the custard without thawing.
  • Allow the bars to cool completely before topping to ensure the layers set properly.
  • If you’d like a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free cream cheese.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 174 kcal
  • Sugar: 1g
  • Sodium: 142mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 1g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 64mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star