Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and creamy topping! This recipe came about because of my complete and total love of rhubarb and my desire to have a low carb, keto version of one of my favorite desserts!
I have made a rhubarb custard bar for years now. So when my rhubarb came in, my mind naturally went to that recipe and how much I wanted to eat it. However, even though my mind wanted it, my body knew it needed a keto version.
These rhubarb bars were very easy to make keto. I made the shortbread crust with almond flour, coconut flour, and replaced the sugar with swerve.
I am ecstatic with the fact that I have rhubarb growing at home now. It is probably one of my favorite spring treats (next to asparagus). I think my next recipe is going to be a barbecue sauce made with some of said rhubarb!
When I made the custard, I added an extra egg and sprinkled a little xanthan gum lightly over the mixture to help thicken it some. It worked out perfectly!
The 9×13 pan worked perfectly and the custard filled out the 2nd layer without being too full. I did find that I had to bake this a little longer than the non-keto version of this recipe. However, as you can see below, they turned out wonderfully!
After removing from the oven, the rhubarb bars will need to cool. Once they are completely cooled, you can make your cream topping, spread over top of bars and garnish with fresh slices of strawberries!
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Keto Rhubarb Dream Bars
Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and creamy topping! A low carb, sugar free, keto version of one of my favorite desserts!
Ingredients
Crust Ingredients
- 1 cup almond flour finely ground
- 1/4 cup coconut flour
- 3 ounces coconut oil
- 1/4 cup Swerve granular
- 1/2 tsp salt
Custard Ingredients
- 5 cups fresh rhubarb diced
- 4 large eggs
- 1-1/2 cups Swerve granular
- 1/2 cup heavy cream
- 1/2 cup almond milk unsweetened
- 1 tsp Xanthin Gum
- 1 tsp vanilla extract
Cream Topping Ingredients
- 8 oz cream cheese softened
- 2 cups sugar free cool whip thawed
- 1/2 tsp vanilla extract
Instructions
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Pre-heat oven to 350 degrees
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To prepare crust, combine almond flour, coconut flour, swerve, salt, and coconut oil in a bowl. Combine with a fork until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.
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To prepare filling, In a large mixing bowl combine eggs, swerve, almond milk, heavy cream and vanilla and mix until well combined. Sprinkle lightly with Xanthin Gum and stir until well combined. Stir in rhubarb. Pour over partially baked crust and return to oven. Bake for another 50 minutes. Remove from oven and let cool completely.
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To prepare topping, in a medium mixing bowl combine softened cream cheese, swerve and vanilla. Fold in sugar free whipped topping. Spread over completely cooled bars. Store in refrigerator.
Recipe Notes
For Keto: 4 net carbs, 16g fat
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
Shelby is a foodie who loves to cook, eat, and share it with those she loves.
Omg 😲 these keto rhubarb bars look so decadent and amazing. Rhubarb is such an under rated ingredient but makes amazing desserts. I am bookmarking it to ty soon.
I keep saying that I need to make more rhubarb recipes – and this one sounds delish! Love that it’s keto friendly as well.
You know I’m going to hunger after anything with custard don’t you?! This is a really original way of combining two favourites.
I never had rhubarb bars and this sounds like a perfect recipe. I love rhubarb and de
These bars are a dream! Delicious layers and perfect to make this time of year while rhubarb is in season! Pinning this recipe!
I made this today but without the whipped topping. I don’t think the crust measurements are correct for a 9×13 pan. I ended up making another 1/2 recipe of the crust but it could have easily been doubled to look like the thickness of the crust in the photos. Also, the crust instructions say to add salt but there is no salt listed in the ingredient list. Overall the flavor and texture of the bars is good.
Hi Hannah, thank you for your comment and review! I will fix that salt issue ASAP! Also, I think the crust layer looks thicker on the cut slices because the custard baked into it more than it would have a conventional flour crust. My actual crust layer was pretty thin (as it should be). I’m glad that overall you enjoyed this recipe!
This recipe looks wonderful! Thanks for sharing it. I can’t eat Cool Whip. Do you think I could substitute heavy whipped cream for the Cool Whip?
Hi Suzanne, thank you 🙂 Yes, I do think you could sub heavy whipped cream for this. I would be sure my cream cheese is nice and soft before I stirred it in. In all reality, it would probably be a better flavor profile than cool-whip!! I may have to do this myself next time I make this recipe. 🙂