Can I use frozen fruit for Keto Strawberry Rhubarb Pie?

Yes, you can absolutely use frozen strawberries and rhubarb in your Keto Strawberry Rhubarb Pie. Just make sure to thaw them completely and drain any excess liquid before mixing the filling. This prevents the pie from becoming too watery and helps maintain the right texture.

Why is my Keto Strawberry Rhubarb Pie filling runny?

A runny filling usually happens when there’s too much moisture in the fruit or the pie hasn’t cooled מספיק. Psyllium husk powder helps thicken the filling, but the pie must cool fully for it to set properly. Always allow your Keto Strawberry Rhubarb Pie to rest at room temperature before slicing.

What is the best sweetener for Keto Strawberry Rhubarb Pie?

Granulated erythritol blends, monk fruit sweeteners, or stevia-based options work best for Keto Strawberry Rhubarb Pie. These provide sweetness without raising carb counts. Choose a sweetener designed for baking to avoid aftertaste and ensure a smooth texture.

How do I store Keto Strawberry Rhubarb Pie?

Store your Keto Strawberry Rhubarb Pie in the refrigerator for up to five days. Cover it tightly to maintain freshness. You can also freeze it for up to three weeks. When ready to serve, thaw overnight in the fridge and reheat gently if desired.

Keto Strawberry Rhubarb Pie – Best Easy Recipe

Name: Keto Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted; 2 large eggs, room temperature; 1 cup almond flour; 1/2 cup coconut flour; 1/2 teaspoon sea salt; 2 cups shredded mozzarella cheese, melted; 3 cups rhubarb, sliced (1/2-inch pieces); 3 cups strawberries, sliced; 1/2 cup granulated sugar substitute; 1 tablespoon unsalted butter (for filling); 1 1/2 teaspoons psyllium husk powder; 1/4 teaspoon sea salt; 1/2 teaspoon vanilla extract

Description

This Keto Strawberry Rhubarb Pie is a low-carb, sugar-free dessert featuring a flaky almond flour crust and a perfectly balanced sweet-tart filling made with fresh strawberries and rhubarb.

Ingredients

Scale

1 cup unsalted butter, melted
2 large eggs, room temperature
1 cup almond flour
1/2 cup coconut flour
1/2 teaspoon sea salt
2 cups shredded mozzarella cheese, melted
3 cups rhubarb, sliced (1/2-inch pieces)
3 cups strawberries, sliced
1/2 cup granulated sugar substitute
1 tablespoon unsalted butter (for filling)
1 1/2 teaspoons psyllium husk powder
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

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Instructions

In a bowl, combine almond flour, coconut flour, and salt. Mix well.
Add melted butter and mix until crumbly.
Add eggs and combine to form a dough.
Melt mozzarella cheese and mix into the dough until smooth and elastic.
Divide dough into two portions, wrap, and refrigerate for 30 minutes.
In another bowl, mix strawberries, rhubarb, sugar substitute, vanilla, psyllium husk powder, and salt.
Preheat oven to 350°F (175°C).
Roll out one dough portion and place into a 9-inch pie dish.
Add filling, leaving excess liquid behind, and dot with butter.
Roll out second dough portion and cover the pie. Seal edges and cut slits.
Bake for 35–40 minutes until golden brown.
Cool completely before slicing to allow filling to set.

Notes

Always drain excess liquid from fruit to avoid a soggy filling.
Allow the pie to cool completely before slicing for best texture.
Frozen fruit can be used if thawed and drained properly.
Use sunflower seed flour for a nut-free crust option.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 258
Sugar: 2.7 g
Sodium: 89 mg
Fat: 16.5 g
Saturated Fat: 7.4 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 11.6 g
Fiber: 5.1 g
Protein: 5.3 g
Cholesterol: 24 mg