Diabetic-Friendly Sugar-Free Rhubarb Pie
Easy to make low carb diabetic-friendly sugar-free rhubarb pie, a perfect dessert for a diabetic-friendly meal.
Print
Pin
Servings: 8
Calories: 214kcal
Share on Facebook
Ingredients
Crust
- 1 cup almond Flour
- 1/2 cup Powdered Stevia or Splenda
- 1/4 cup butter - melted
Filling
- 6 cups rhubarb- chopped
- 3/4 cup powdered stevia or Splenda
- 1 tbsp tapioca pearls
- pinch salt
- 1 tsp canola oil
Topping
- 1/2 cup Almond Flour
- 1/4 cup powdered stevia or Splenda
- 1 tbsp canola oil
Instructions
Crust
- Preheat oven to 350°f ( 175°C)
- In a mixing bowl, combine almond flour, powdered sweetener and melted butter.
- Using a pastry cutter or fork, mix thoroughly.
- Pour the crust into the pie plate and pat it down with your fingers or the back of a spoon.
- Continue until you have a smooth bottom and sides.
- Bake in the oven for 10 minutes.
Filling
- In a large mixing bowl, combine all filling ingredients.
- Mix thoroughly.
- Pour the mixture into the baked pie crust and smooth it out.
- The filling should be heaped up a bit in the cnter (this will level out while baking)
Crumble topping
- In a mixing bowl, combine the ingredients of the topping.
- Spoon the mixture onto the filling and pat it down. (it will not cover the entire pie-see pic)
- Bake the pie in the oven on the center rack for approximately 50 minutes.
Nutrition
Calories: 214kcal | Carbohydrates: 13g | Fiber: 4g | Net Carbs: 9gr | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 265mg | Sugar: 2g | Calcium: 125mg | Iron: 1mg