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.

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

Name: Keto Rhubarb Dream Bars – Delicious & Low-Carb (4 Servings)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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

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

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Instructions

Preheat your oven to 350°F (175°C).
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.
Bake for 15 minutes or until the crust is golden brown. Set aside to cool.
In a large mixing bowl, beat together the eggs, erythritol, almond milk, heavy cream, and vanilla extract until smooth.
Sprinkle xanthan gum lightly over the egg mixture and whisk until fully combined.
Stir in the diced rhubarb and pour the mixture over the baked crust.
Bake for 50 minutes or until the custard has set and a knife inserted into the center comes out clean.
Let the bars cool completely.
In a medium bowl, mix the softened cream cheese, powdered erythritol, and vanilla extract until smooth.
Fold in the sugar-free cool whip until fluffy and well combined.
Spread the topping evenly over the cooled bars.
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