In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy. In a small saucepan, combine the cream, powdered erythritol, and sea salt over …
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Arrange the rhubarb pieces in the unbaked pie shell, or shortcrust pastry pie crust. Mix the cornflour with a little of the cream to make a smooth paste with no lumps and then add the rest of the cream, mix well. Add the vanilla extract or paste and mix well before adding the beaten eggs, sugar and salt. Whisk to make a smooth custard.
Rhubarb Pie Filling: 1 2 eggs. 2 2/3 cup heavy cream, 160ml. 3 2/3 cup powdered monkfruit sweetener, 135g. 4 1/2 tsp vanilla extract. 5 1 1/2 tbsp coconut flour, 10g. 6 1/4 tsp xanthan gum (or another 2 tsp coconut flour) 7 1/4 tsp cinnamon. 8 pinch of salt. 9 1 1/2 cups diced rhubarb, 170g – 200g.
Rhubarb has a naturally tart flavor that makes a nice contrast for a rich custard, and an Amish Rhubarb Custard Pie is a real delight. The pie is easy to make, start by adding a bit of chopped rhubarb into an unbaked pie shell. The rhubarb goes in first, but it rhubarb will float, creating a natural layered look.
Rhubarb custard and rhubarb custard crisp can easily be modified to be low carb recipes. In general it is a matter of switching white enriched flour to almond flour and switching pure cane sugar to a sugar substitute. Custards include eggs, cream and sugar.