Keto Strawberry Rhubarb Chiffon Pie
- 1 meringue crust press a few of the strawberries or nuts into crust before baking
- 4 cup unsweetened rhubarb fresh or frozen finely chopped
- 1/2 cup unsweetened strawberries fresh or frozen
- 1/2 cup water
- 2 Tbsp grass-fed gelatin
- 1/4 cup keto friendly sweetener + 2 Tbsp
- 1/2 cup nut milk
- 1/2 cup heavy cream whipped
- 2 egg yolks
- 1/2 tsp vanilla
Prepare meringue crust according to recipe, slice and add a few strawberries to crust before baking.
Or add some pecans or other nut.
While crust is baking, chop rhubarb and slice strawberries and place in a medium saucepan with 2 Tbsp of keto friendly sweetener over medium heat.
Bring fruit to a boil then reduce heat and allow to simmer, stirring occasionally, until fruit is very soft and crust is finished baking.
Remove meringue crust from oven and set aside.
Once crust is finished, remove fruit from heat and add gelatin, stirring until dissolved. Beat egg yolks and nut milk in a separate bowl until smooth.
Add yolk mixture to fruit, by first adding a few spoons of the hot fruit to the yolk mixture to warm it up, then pour into fruit.
Stir until well blended.
Set aside. In mixer bowl with whisk attachment beat cream until stiff peaks form, add remaining sweetener and vanilla.
Add whipped cream into fruit.
Mix until thoroughly blended.
Pour fruit mixture into meringue crust and chill for 1 1/2-2 hours before serving.
total fat 7.1 g
net carbs 2.6 g
protein 2.7 g