Keto Rhubarb Dream Pie Recipe

• Place a round piece of parchment paper on the bottom of the pie pan to make it easier to remove the slices of dream pie.

Make the Pie filling:

• Cut off the top and bottom parts of the rhubarb stalk.  Dice the rhubarb into 1/2 inch cubes.  If the outer layer is too tough, you can peel that off and discard it.
• Use a large frying pan over medium heat, add  the rhubarb, lemon juice, allulose, and only 1/4 cup of water.  Reserve the other 1/2 cup of water for the gelatin instructions.
• Cook it until it starts to steam and then reduce the heat to a simmer.
• Stir the rhubarb to combine all the ingredients.
• After about 10 minutes the rhubarb will start to soften.  You should be tender enough to smash with with a fork.
• Take a small spoonful and cool it down.  Taste a small amount of the sauce to make sure it is at the sweetness you prefer.  Be careful because it's really hot!
• Add more sweetener if needed.  Using a spoon mix the sweetener in until it's fully incorporated.
• The texture if the sauce will depend on how you like it also.  If you prefer a chunky texture, you can leave it as is when it's done cooking.
• If you prefer a smooth sauce, I would allow the sauce to cool slightly and add it to a blender.
• Blend the rhubarb sauce on high for 30 seconds.
• In a small bowl add 1/4 cup of cold water.  Add the unflavored gelatin to the cold water mixture and allow it to sit for 1 to 2 minutes.  Heat the remaining 1/2 cup liquid in the microwave for about 30 seconds until hot.  Pour the hot liquid into the cold gelatin mixture and mix it up.  This will dissolve any clumps left in the bowl if there were any.
• Pour the gelatin mixture into the rhubarb and mix it until it's fully combined.
• Pour the rhubarb mixture into a glass container and refrigerate it for about 2 to 3 hours until it sets.

Make the Pie Crust:

• In a medium bowl, combine the nut flour and coconut flakes.  Mix until fully combined.
• In a microwave safe bowl, melt the butter for about 20 to 30 seconds or until melted.
• Add the liquid monkfruit drops to the butter mixture.
• Pour the melted butter on the nut flour mixture and mix it until it's fully combined.
• Press the nut flour mixture into your pie pan covering the bottom and the edges.
• Place the nut flour pie pan in the refrigerator until the rhubarb filling has set.

Make the whipped topping:

• Dairy Version:  Using a stand mixer, add all of the ingredients to the mixing bowl and beat the whipped cream on high until it reaches soft peaks.  Chill until you are ready to use it.
• Non-Dairy Version:  Open the can of unsweetened coconut cream.  Remove and use the solid coconut solution only.  Using a stand mixer, add all of the ingredients to the mixing bowl and beat the whipped cream on high until it reaches soft peaks.  Chill until you are ready to use it.  The non dairy version won't be as stiff as the dairy version but it still tastes amazing!
• Or you can use the store bought sugar free whipped cream but it might have ingredients in it that are considered not to be fully keto.

Assemble the Keto Rhubarb Dream Pie

• Remove the pie crust from the refrigerator.
• Pour the filing on to the pie crust and spread it evenly.
• Pour the whipped topping on top of the rhubarb filling.
• Put the dream pie back in the refrigerator until you are ready to serve it.  You can also place it in the freezer for about 30 minutes to allow all of the ingredients to fully set together.  Doing this makes it really easy to cut beautiful pieces of pie!