This Keto Custard Pie is rich and creamy, with the tart sweet flavor of rhubarb. And it's totally crustless, which means it's easy to make and incredibly low in carbs!
Preheat the oven to 350ºF and grease a 9-inch glass or ceramic pie pan. Spread the rhubarb in the bottom of the pan.
In a blender, combine the heavy cream, eggs, and sweetener. Blend briefly to combine, then add the remaining ingredients and blend until smooth.
Pour the mixture over the rhubarb and spread out evenly in the pan. Bake 50 to 60 minutes, until golden around the edges and the center is just barely set to the touch. If the pie is browning too quickly on top, cover with foil (shiny side up).
Remove and let cool completely, then refrigerate at least four hours to firm up.
Notes
Storage Information:Custard pies need to be kept refrigerated at all times. Wrap the pie up tightly and store for up to 5 days. You can also freeze the pie for up to two months.