Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup strawberries, sliced
- 1/2 cup sweetener (erythritol or equivalent)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, combine the rhubarb, strawberries, and 1/4 cup of the sweetener. Cook over medium heat until the fruit breaks down and thickens, about 10 minutes.
- In a mixing bowl, combine almond flour, coconut flour, melted butter, remaining sweetener, and salt. Press the mixture into the bottom of a greased baking dish.
- Spread the fruit mixture over the crust.
- In a separate bowl, beat the eggs with vanilla extract until fluffy.
- Pour the egg mixture over the fruit and crust layer.
- Bake for 30-35 minutes until set and golden on the top.
- Let cool before cutting into bars.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For added texture, consider topping with crushed nuts or low-carb granola.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: low carb
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg