Keto Rhubarb Custard Bars

The moment you take a bite of these luscious Keto Rhubarb Custard Bars, the sweet, tangy flavor of fresh rhubarb dances across your palate, perfectly balanced by a smooth custard filling. This delectable recipe takes about an hour from start to finish, making it an ideal choice for a delightful dessert that satisfies your low-carb cravings. The combination of almond flour and coconut flour creates a buttery crust that holds the creamy custard and vibrant rhubarb beautifully.

This recipe is perfect for those following a keto lifestyle, health-conscious dessert lovers, or anyone eager to enjoy a guilt-free treat. These bars are great for gatherings, special occasions, or when you need a satisfying dessert without the carbs. You can prepare them ahead of time, and they store well in the fridge.

Why You’ll Love This Recipe

• The buttery almond and coconut flour crust pairs beautifully with the creamy filling.
• It’s a fantastic way to use fresh rhubarb, bringing its natural tartness to life.
• The creamy custard texture melts in your mouth, giving you a satisfying dessert experience.
• Preparing these bars is simple, making it a quick option for dessert lovers.

What You’ll Need

Gather the following ingredients to make these scrumptious bars.

For the Crust

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ⅓ cup butter, melted
• 2 tbsp erythritol or monk fruit sweetener
• Pinch of salt

For the Custard

• 3 large eggs
• ¾ cup powdered monk fruit sweetener
• ½ cup sour cream or full-fat Greek yogurt
• 1 tsp vanilla extract
• 2 cups chopped rhubarb
• Optional: handful of chopped strawberries

Substitutions: Greek yogurt can replace sour cream.

Substitutions & Swaps

• Use any nut flour for almond flour.
• Coconut oil can substitute butter.
• Monk fruit sweetener is interchangeable with erythritol.
• Strawberries can be omitted for a pure rhubarb flavor.

How to Make It

Prepare your kitchen for these delightful bars with these easy steps.

Preheat

Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper for easy removal.

Mix

Mix almond flour, coconut flour, melted butter, erythritol, and salt until crumbly. Press this mixture into the bottom of the prepared baking dish. Bake for 10 minutes until edges are light golden.

Whisk

Whisk eggs, powdered sweetener, sour cream (or yogurt), and vanilla until smooth. This will be the creamy base for your bars.

Fold

Fold chopped rhubarb (and strawberries if using) into the custard mixture gently to ensure even distribution.

Pour

Pour custard over the baked crust, spreading it out evenly. Bake for 35–40 minutes until the custard is set but slightly jiggly in the center.

Cool

Cool completely before slicing into bars. This will help the bars hold their shape.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, great for longer storage.
Reheat: microwave 15-20 seconds until warm.

Tips for Best Results

• Ensure the rhubarb is fresh and chopped evenly for consistent texture.
• Let the bars cool completely to maintain their shape when slicing.
• Use high-quality sweeteners for the best flavor.
• Adjust sweetness according to your taste preference.

Serving Suggestions

• Serve with whipped cream for an extra indulgence.
• Enjoy with a cup of tea for a delightful afternoon treat.
• Pair with nuts for added crunch and texture.