Estimated reading time: 6 minutes
I created these easy Keto Strawberry rhubarb custard bars by incorporating my British heritage and gluten-free, sugar-free diet.
Some of the best rhubarb recipes start with your imagination, as you can make any fruit look and taste delicious with creamy custard.
Make these a couple of days in advance for optimal flavour and texture.
Besides, no one likes to rush around the night before or the day of.
Keto Dessert Recipes
Everyone who eats a sugar-free, gluten-free, low-carb, keto diet knows that having sweets occasionally is somewhat desired, just like everyone else.
The significant part is that you can create many delicious low-carb recipes with nuts and coconut, from cookies and loaf bread to pretzels.
Nuts are the perfect substitution for flour which is a gluten nightmare.
With organic rhubarb growing in our back garden and a trip to the strawberry patch, we had enough fruit to start baking and froze two full freezer bags.
Custard Is A British Dream Dessert
Coming from the UK, I swear custard was a part of our daily diet, which Mrs. CBB noticed.
Yes, there are many custard desserts in the UK, so my parents love Boston Cream donuts from Tim Hortons when they visit Canada.
My mum and dad love custard, and even when we returned to the UK last year, she had at least a dozen custard cups prepared in the refrigerator at any given time.
It’s just a British thing, I guess.
A significant part of the tradition is being able to blend flavors and textures to come up with new ideas, which is what we did with this recipe.
The base of these strawberry rhubarb bars is similar to that of the sugar-free caramel cheesecake we make, as we tend to keep things simple.
We wanted to ensure that we had enough eggs and cream to create a thick filling but added in some (we use this>>> xanthan gum which is a thickening agent.
Adding unsweetened almond milk instead of standard whipping cream offers light almond notes.
If you prefer a tart custard square, add less strawberry and more rhubarb or the other way around, depending on preference.
We took the balanced approach as we both like each fruit and think the flavors pair well, especially with the notes of almond extract in the crust.
The topping is whipped cream cheese that is fluffy and airy, followed by slices of strawberries on top when served.
Keto Rhubarb Custard Bars Serving Suggestions
Serving these strawberry rhubarb custard bars cold is a must for the ultimate experience.
You may find after a couple of days chilling in the refrigerator that they taste even better.
This tends to happen with just about every keto dessert we create, and we believe it has something to do with letting the flavors set.
The same goes for cookies and puddings, but you can eat these strawberry rhubarb custard bars as soon as they are chilled.
How To Make Keto Strawberry Rhubarb Custard Bars
Easy Keto Strawberry Rhubarb Custard Bars
- Recipe Type: Keto Dessert Bars
- Cuisine: Low-Carb, Gluten-Free, Sugar-Free
- Author: Mr.CBB
- Prep time: 25 mins
- Cook time: 45 mins
- Total time: 1 hour 10 mins
- Serves: 24
You will love how easy it is to make these Keto Strawberry Rhubarb Custard Bars!
- Almond Flour Crust
- 2½ cups Almond Flour (not Almond meal)
- ¼ cup Granular Sweetener of choice
- 1 cup cold butter cubed
- 1 tsp Almond Extract
- 1/2 teaspoon pink Himalayan salt
- Custard Filling
- 8 small eggs or 4 large eggs beaten
- 1 cup Sukrin Gold brown sugar or granular brown sweetener of choice
- 2 1/2 cups fresh sliced strawberries
- 2 1/2 cups fresh sliced rhubarb
- 1/2 teaspoon pink Himalayan salt
- 1 tablespoon pure vanilla extract
- 1 tsp xanthan gum
- 1/2 cup unsweetened almond milk
- 1/2 cup heavy whipping cream
- 6 ounces softened cream cheese
- 1 cup heavy whipping cream
- 1/2 cup Swerve or another sugar substitute
- 1 teaspoon pure vanilla extract
- Pre-heat Oven to 350 degrees
- Mix all the dry Almond Crust ingredients in a large bowl until combined, then cut in the cold butter until the crust looks crumbly.
- Grease your 13×9 baking pan with butter or line the bottom with parchment paper.
- Press the almond mixture into the base tightly and bake for 10 minutes or until golden.
- Remove from oven and let cool.
- For the filling, add the eggs, xanthan gum, vanilla extract, Sukrin Gold brown sugar, heavy cream, almond milk, and salt in a stand-mixer or bowl and mix to combine. Fold in the rhubarb and strawberries. Pour mixture over the cooled almond crust and bake for 35 to 45 minutes at 350 degrees until the custard sets. Remove from oven and cool completely.
- Add the topping ingredients to a stand mixer or bowl and cream together to form a fluffy topping. Spread evenly over the top the custard squares. Cover and chill in the refrigerator. Cut into squares and serve.
- Top with extra strawberry or rhubarb slices for added appeal.
- Freeze for up to 2 months or refrigerate for up to a week.
You can freeze the strawberry rhubarb squares for up to 2 months or refrigerate for up to one week.
Thanks for stopping by, and please rate or comment on my recipe if you make it.
Discussion: What are some of your favorite fruit custard bars?
Nutrition: 24 bars, four net carbs each bar, 15 grams fat.
Note: With any keto recipe, Net carbs will vary depending on your app or online system.