Description
Keto Rhubarb Dream Bars are a sweet and tangy low-carb dessert featuring a crisp shortbread crust, creamy rhubarb custard filling, and fluffy topping perfect for keto lifestyles.
Ingredients
- Almond flour
- Coconut flour
- Coconut oil
- Granulated erythritol
- Salt
- Fresh or frozen rhubarb
- Large eggs
- Heavy cream
- Almond milk
- Xanthan gum
- Vanilla extract
- Cream cheese
- Sugar-free Cool Whip
Instructions
- Preheat oven to 350°F (175°C).
- Combine almond flour, coconut flour, erythritol, salt, and melted coconut oil until coarse crumbs form.
- Press crust mixture evenly into a greased 13×9-inch baking dish.
- Bake crust for 15 minutes until golden; set aside.
- Whisk eggs, erythritol, almond milk, heavy cream, and vanilla extract until smooth.
- Sprinkle xanthan gum over mixture and whisk in fully.
- Stir in diced rhubarb.
- Pour custard over baked crust; bake 50 minutes until set and knife comes out clean.
- Cool bars completely before topping.
- Beat cream cheese with powdered erythritol and vanilla until smooth.
- Fold in sugar-free Cool Whip until fluffy.
- Spread topping evenly over cooled bars.
- Refrigerate to set before serving.
Notes
Press crust firmly to avoid crumbling. Use fresh rhubarb for best tartness; frozen works too. Cool bars fully before topping to keep layers distinct. Store refrigerated up to 5 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg