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Keto Rhubarb Custard Bars

Enjoy these delicious and tangy Keto Rhubarb Custard Bars, perfect for a low-carb dessert. The almond flour crust and creamy custard filling make for a delightful treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups almond flour
  • 0.25 cup coconut flour
  • 0.33 cup butter, melted
  • 2 tbsp erythritol or monk fruit sweetener
  • 1 Pinch salt
Custard
  • 3 large eggs
  • 0.75 cup powdered monk fruit sweetener
  • 0.5 cup sour cream or full-fat Greek yogurt
  • 1 tsp vanilla extract
  • 2 cups chopped rhubarb
  • 1 handful chopped strawberries Optional

Method
 

  1. Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
  2. Mix almond flour, coconut flour, melted butter, erythritol, and salt until crumbly. Press into dish bottom. Bake 10 minutes until edges are light golden.
  3. Whisk eggs, powdered sweetener, sour cream (or yogurt), and vanilla until smooth.
  4. Fold chopped rhubarb (and strawberries if using) into custard.
  5. Pour custard over crust. Bake 35–40 minutes until set but slightly jiggly in the center.
  6. Cool completely before slicing.

Notes

For a richer flavor, use full-fat Greek yogurt. Adjust sweetener to your preference.