STRAWBERRY RHUBARB CUSTARD PIE (LOW CARB AND GLUTEN FREE)
STRAWBERRY RHUBARB CUSTARD PIE (LOW CARB AND GLUTEN FREE)
This traditional pie is just so tasty yet so easy to make that I guarantee it will make you a hit in your kitchen.
Ingredients
Crust:
1 1/4 cup almond meal
1 scoop vanilla whey protein powder
4 tspb butter, melted
Filling:
2 cups rhubarb, thinly sliced
1 cup strawberries, thinly sliced
1/4 granulated erythritol
1/2 tsp xanthan gum (to firm up the filling)
4 eggs
1/3 cup heavy cream
1 tsp vanilla extract
1/2 tsp non-bitter stevia extract (more if you would like it sweeter)
Instructions
Preheat oven to 350F. Combine crust ingredients and press evenly on bottom and sides of pie pan. Bake for 10-12 minutes, until the crust begins to brown.
Increase oven heat to 400F.
In a medium bowl, combine rhubarb, strawberries and erythritol. Carefully sprinkle xanthan gum over mixture and stir very well to combine. Spread strawberry rhubarb mixture over crust.
In another bowl, whisk together eggs, cream, vanilla and stevia extract. Pour evenly over strawberry rhubarb mixture crust.
Bake for 15 minutes, then reduce oven temperature to 350F. Bake for another 30-35 minutes, or until filling is completely set. Let cool in pan.
Serves 10. 10g total carbs, or 5.5 net carbs per slice.
By authors calculation, a 1/8 slice of this pie is only 10g total carbs or 5.5 net carbs per slice.
Recipe Description
This traditional pie is just so tasty yet so easy to make that I guarantee it will make you a hit in your kitchen.
Source Website/URL
About This Recipe
- A My Low Carb Kitchen Original Recipe