Keto Rhubarb Pies
2 servings
35 minutes
Keto pies with rhubarb are a refined combination of tender dough made from almond and coconut flour with the refreshing tartness of rhubarb and apples. This recipe, born from the search for the perfect low-carb dessert, transforms traditional baked goods into a healthy and delicious treat. Erythritol adds sweetness while cinnamon provides warm aromatic notes, creating cozy enjoyment. Light and airy, these pies are perfect for breakfast or a snack. Thanks to natural ingredients, they are not only delightful in taste but also easily fit into a keto diet, offering harmony between health and pleasure. Serve them warm with a cup of fragrant tea – and enjoy!
1
Clean the rhubarb stalks from the skins.
- Rhubarb: 120 g
2
Chop the rhubarb and apples finely.
- Rhubarb: 120 g
- Apple: 160 g
3
Transfer the filling to a saucepan and add erythritol. Set to low heat.
- Erythritol: 2 tablespoons
4
Dissolve starch in room temperature water.
- Cornstarch: 1 tablespoon
- Water: 50 ml
5
Add the resulting mixture to the filling. Add cinnamon. Simmer on low heat for 15 minutes, stirring occasionally.
- Cornstarch: 1 tablespoon
- Cinnamon: 2 teaspoons
6
Mix almond flour and gum.
- Almond flour: 120 g
- Xanthan gum: 25 g
7
Add salt and baking powder.
- Baking powder (raising agent): 1 teaspoon
- Sea salt: 0.3 teaspoon
8
Add boiling water and mix thoroughly.
- Boiling water: 150 ml
9
Add eggs.
- Chicken egg: 3 pieces
10
Add coconut flour and knead the dough thoroughly.
- Coconut flour: 30 g
11
Make balls from dough.
12
Roll out the balls and fill them with filling.
13
Close the pies by sealing the edges.
14
Place the pies in the heated oil in the frying pan. Fry for about 5 minutes over medium heat.
- Olive oil: to taste
15
Flip and fry for about 5 more minutes.
16
Place on a plate and serve.
