Keto rhubarb tart

Keto rhubarb tart

Ruby red roses of rhubarb are delicately balanced on a lush bed of almond cream and encased in a crispy tart shell. This might be one of the most perfect keto desserts of all time.
July 22 2019 recipe & photo by , nutritional review by in Recipes, Dessert

Keto rhubarb tart

Ruby red roses of rhubarb are delicately balanced on a lush bed of almond cream and encased in a crispy tart shell. This might be one of the most perfect keto desserts of all time.
USMetric
8 servingservings

Ingredients

Crust
  • 1½ cups (6 oz.) 350 ml (170 g) almond flour
  • 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
  • ¾ oz. (4 tbsp) 21 g (60 ml) unsweetened finely shredded coconut
  • 3 oz. 85 g butter
Almond cream filling
  • 4¼ oz. 120 g butter, softened
  • ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
  • 1¾ cups (7 oz.) 425 ml (200 g) almond flour
  • 3 3 eggeggs
  • 1 tsp 1 tsp vanilla extract
  • 7 oz. 200 g rhubarb
This recipe has been added to the shopping list.

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat your oven to 360°F (180°C). If using a fan-forced oven, set to 320°F (160°C). Lightly grease a 9-inch (24 cm) tart pan.
  2. Place the almond flour, erythritol, and shredded coconut into a mixing bowl and stir to combine.
  3. Melt the butter in a microwave-safe container and pour it into the dry ingredients. Mix well until a loose dough is formed.
  4. Use a spoon to spoon dough evenly around the edges and in the center of your tart pan, and then press into place firmly with your fingertips. Place crust into the oven and bake for 10 minutes.
  5. While the crust is baking, place the softened butter and erythritol into the bowl of your mixer and beat until pale and fluffy. Add the almond flour, eggs, and vanilla in batches, beating well in between additions.
  6. Remove tart crust from the oven and leave the oven running.
  7. Using a vegetable peeler, peel about 20 long strips from the rhubarb stalks and set aside.
  8. Spoon the filling into the tart shell and then spiral the rhubarb strips and push them firmly into the filling. Feel free to do some loose spirals and some tight ones, for variation.
  9. Bake for 35 minutes.
  10. Allow the tart to cool to the desired temperature. The tart can be served either warm or cold.

Tips

Use a 1/4 cup measure to finish the sides of the crust. Press it firmly against the seam of the crust to get a lovely sharp return.

Store tart, well wrapped, in the refrigerator for up to five days. Please note that the crust will soften.

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,322 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

15 comments

  1. 1
    Kathleen
    July 25 2019
    Fantastic dessert for rhubarb lovers who miss Grandmother's strawberry rhubarb pie! I was short on time so I just cut the rhubarb into half-inch chunks and stuffed into the dough. It worked just fine.
  2. 7 comments removed
  3. 9
    Chantel
    July 31 2019
    This came out so well. I did them in small tart pans and reduced the baking time. No issues with the erythritol, thankfully. Crust was firm and held the filling nicely. I used the mandolin for the rhubarb and turned them into little petals and placed the rhubarb in like a flower.
  4. 10
    Jayne
    January 31 2020
    I made this tart with pure refined stevia. I used 1g in the ‘pastry’ by whisking it into the melted butter before adding the dry ingredients. For the filling, I added 2g, again whisking it into the butter and egg mixture before adding the dry ingredients. For me this was the perfect sweetness. The tart is actually amazingly delicious and very impressive looking, I don’t think it could have suffered for lack of the structure of erythritol.

    Erythritol effects my health like sugar, makes me ill fast. This seems to be a theme amongst the comment section for this recipe. ‘Diet doctor’ definitely advocates not using artificial sweeteners where possible in many of its articles. My feeling about pure refined stevia is that although it is possible that the refining process has detrimental effects on the product, at least it is consumed in extremely low quantities to negate potential negative health effects which haven’t yet been discovered.

  5. 8 comments removed
  6. 19
    Ania
    June 3 2020
    Would it work if I replace almond flour with coconut flour?
    Reply: #20
  7. 20
    Reply to comment #19 by Ania
    Crystal Pullen Team Diet Doctor
    June 3 2020

    Would it work if I replace almond flour with coconut flour?

    You would need to adjust the amount of flour down considerably as coconut flour is very thirsty and will absorb more liquid.

  8. 21
    Kate Nordin
    November 10 2020
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  9. 22
    Linda
    April 1 2021
    can I ask why 200g of rhubarb, if you are only making 20 spirals, or did I miss where the rest was added?
    Reply: #23
  10. 23
    Reply to comment #22 by Linda
    Charlotte Zwart Team Diet Doctor
    April 1 2021

    can I ask why 200g of rhubarb, if you are only making 20 spirals, or did I miss where the rest was added?

    You would need approximately 200g of rhubarb for this. If you use less, that should also be fine. Hope you enjoyed the tart!

  11. 24
    Maria
    August 15 2021
    Seems very wasteful to use 200g (half a pound) of rhubarb. Can't you just slice it finely than using a potato peeler or I don't even have and a mandoline I'm terrified of cutting my fingers off as a pianist! There must be a simpler way to do this rhubarb recipe???
    Reply: #25
  12. 25
    Reply to comment #24 by Maria
    Britta Patterson
    August 16 2021

    Seems very wasteful to use 200g (half a pound) of rhubarb. Can't you just slice it finely than using a potato peeler or I don't even have and a mandoline I'm terrified of cutting my fingers off as a pianist! There must be a simpler way to do this rhubarb recipe???

    Hi Maria, dependent on your preference, you may use less rhubarb. Thank you for your feedback and I will share it with the Recipe team!

  13. 26
    Maria
    January 31 2022
    Its not abputbusing less rhubarb, but whybdo.ypu need to buy 200g of rhubarb, which is a lot of rhubarb, and then get a potato peeler to it for so little. What is the exact amount of rhubarb needed for this? And can ypu justnthinly sdlice it? I too don't have a mandoline as I am a pianist and typist, and need my fingers intact so terrified of them. Why can't you give alternatives and the right quantity of rhubarb so there is a choice other than extravagant curly bits??? Too inaccurate, fussy and fiddly for me, sorry.
  14. 27
    Maria
    November 25 2022
    Stupid recipe that you need 250g of rhubarb. Why can't you just give an amount for this recipe, and make it more practical to make??? Look like one stick of rhubarb slicked thinly would do the job just as good. Rhubarb out of season too for most of the year, so why not offer an amount of an alternative? Seems logical to me.
    Replies: #28, #30
  15. 28
    Reply to comment #27 by Maria
    Maria
    November 25 2022
    You can't replace almond flour with coconut flour. They are not equal. Someone asked but wasn't given the alternative weight, which would have been helpful.
    Reply: #31
  16. 1 comment removed
  17. 30
    Reply to comment #27 by Maria
    Kirsty von Boch
    November 25 2022
    Hi Maria, we give the amount of rhubarb in weight as individual stalks very in size, making weight more accurate. If you have leftover rhubarb, you could try our Low carb vanilla panna cotta with strawberry rhubarb sauce. Rhubarb also freezes well, so you can enjoy it at a later date!
  18. 31
    Reply to comment #28 by Maria
    Kirsty von Boch
    November 25 2022
    You're right Maria, you can't replace almond flour with coconut flour, but some brands of coconut flour absorb more water than others. Our guide to Low carb & keto baking 101 covers substitutes in more depth. We hope you find it helpful!

Leave a reply

Reply to comment #0 by

.