Fill the pie with strawberry rhubarb filling and dot the pie with sliced butter. Add the top crust and make 5-6 slits to the top of the pie to let the steam vent as it cooks. Bake the pie until the topping is lightly brown around 35-40 minutes. In a large bowl combine the sliced rhubarb, strawberries, sugar substitute, and vanilla extract.
This keto pie is brimming with sweet strawberries and tart rhubarb and has the flakiest keto crust making it swoon-worthy. It’s no wonder that it’s my absolute favorite seasonal pie! If you’ve been searching for the perfect way to enjoy rhubarb while doing keto, this low-carb strawberry rhubarb pie recipe should be at the top of your list.
Its low carb pie filling is easy to whip up quick, and its cinnamon crust is simply delicious. Each serving has 12.9g net carbs and 10.6g protein. Rhubarb is a great source of good-for-you nutrients like Vitamins C and K, calcium, potassium, and antioxidants.
Remove tart crust from the oven and leave the oven running. Using a vegetable peeler, peel about 20 long strips from the rhubarb stalks and set aside. Spoon the filling into the tart shell and then spiral the rhubarb strips and push them firmly into the filling.