Description
Delicious low-carb strawberry-rhubarb meringue pie bars that satisfy your sweet tooth without the carbs.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup sweetener
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 2 cups rhubarb, chopped
- 1 cup strawberries, sliced
- 1/2 cup sweetener for filling
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/4 cup sweetener for meringue
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, sweetener, melted butter, and salt to create the crust. Press into a lined baking pan.
- Bake the crust for 10-12 minutes until golden.
- In a saucepan, combine rhubarb and strawberries with sweetener and cook until soft.
- Spread the fruit mixture over the baked crust.
- In a bowl, whisk eggs, vanilla, and pour over the fruit.
- In another bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sweetener and beat until stiff peaks form.
- Spread the meringue over the top and bake for another 15-20 minutes until the meringue is golden.
- Cool completely before slicing into bars.
Notes
- Make sure to let the pie bars cool completely for better slicing.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg