Keto Strawberry Rhubarb Custard Bars
3 Cups Coconut Unsweetened
1/4 Cup Erythritol Sweetner
2 egg whites
1/4 Cup melted butter
Line 13 x 9 with parchment paper
Mix all together, spread evenly in 13 x 9
Then press firmly!!
Bake 350 for 20 to 25 minutes cool completely
While that’s baking prepare custard
8 small eggs or 4 large eggs beaten
1 cup Sukrin Gold brown sugar or granular sweetener of choice
2½ cups fresh sliced strawberries
2½ cups fresh sliced rhubarb
½ teaspoon pink Himalayan salt
1 tablespoon pure vanilla extract
1 tsp xanthan gum
½ cup unsweetened almond milk
½ cup heavy whipping cream
6 ounces softened cream cheese
1 cup heavy whipping cream
½ cup Swerve or other sugar substitute
1 teaspoon pure vanilla extract
For the filling add the eggs, xanthan gum, vanilla extract, Sukrin Gold brown sugar, heavy cream, almond milk, salt in a stand-mixer or bowl and mix to combine. Fold in the rhubarb and strawberries. Pour mixture over the cooled coconut crust and bake for 35 to 45 minutes at 350 degrees until the custard sets. Remove from oven and cool completely.
Add all of the topping ingredients to a stand mixer or bowl and cream together to form a fluffy topping. Spread evenly over top the custard squares. Cover and chill in the refrigerator. Cut into squares and serve.
Top with extra strawberry or rhubarb slices for added appeal.
Freeze for up to 2 months or refrigerate up to a week.