Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and creamy topping! A low carb, sugar free, version of one of my favorite rhubarb recipes!
In a medium sized mixing bowl, using a fork or pastry blender, combine the almond flour, coconut flour, erythritol, salt, and coconut oil until mixture resembles coarse meal.
Press the flour mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes, or until crust is golden brown.
FOR THE FILLING
In a large mixing bowl, using a hand mixer, combine the eggs, erythritol, almond milk, heavy cream and vanilla until well combined.
Sprinkle the egg mixture lightly with xanthan gum whisk until well combined. Stir in the rhubarb.
Pour the egg mixture over the partially baked crust and return to oven. Bake for 50 minutes, or until custard has set and a knife inserted into the center comes out clean. Remove from the oven and cool completely.
FOR THE TOPPING
In a medium sized mixing bowl using a hand mixer on medium speed, combine the cream cheese, powdered erythritol, and vanilla. Fold in the sugar-free whipped topping.
Spread the whipped topping over completely cooled bars. Store in refrigerator.