Whipped and Creamy, Rhubarb Tart with Hazelnut Crust (Dairy-Free, Low Carb, Keto, Gluten Free)

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Hello and Happy Friday my friends,

I have been working on this recipe for a few weeks now and I am quite thrilled with it.  If there is anything I miss eating Keto, it’s probably all the fruit I used to eat.  Before Keto I was eating a lot of fruit.  I mean a lot, like way too much, because it was one of the few things I thought I could eat (oh those days were so rough).  Now I don’t crave fruit because of the carbs, but rather the fresh, subtle sweet acidity that much fruit has.  A freshness that is all about summer.  With this recipe I was tapping into that flavor experience, slightly sweet with a punch of acidity, mixed with some salty goodness, how could you go wrong?

Unlike pre-keto, I get to enjoy all these wonderful fruity attributes with some creamy coconut and salty, rich hazelnut crust.  Yeah, it hits every portion of your tongue with so much more fresh flavor then your average dessert.  Although it is a little time consuming, the techniques are truly easy and it’s a great way to use some of that rhubarb your just picked up at your CSA or farmers market.

So let’s talk Rhubarb.  It’s a delicious ingredient that can be used both in a savory and sweet way.  You are going to see a few more recipes with Rhubarb this summer as I have been quite inspired by this bright red vegetable.  One of the reasons that Rhubarb has entranced me is how nutrient dense it is.  It’s got magnesium, potassium, vitamin C, iron, vitamin A, phosphorus, the list goes on and on.  I have found that living in a Ketogenic way means making sure each meal is balanced and full of nutrients because I notice more then ever before when I am lacking essential vitamins.  My biggest issue is magnesium and potassium.  Because of all of my training, I sometimes have a hard time replenishing properly and it shows up with some pretty wicked muscle craps plus I can feel myself get sluggish both mentally and physically.  Eating foods that I know are giving me the biggest bang for my buck, if you will, has becoming increasingly important and Rhubarb definitely fits that bill.

Plus it is so pretty you guys!!!  Look at that darling pink.  There isn’t an ounce of dye in this recipe and you will see I don’t strain any of the solids from the rhubarb so we make sure to keep as much of the nutritional impact as possible.  Mixing the Rhubarb with the coconut milk and then aerating it by whipping it, gives this tart it’s light, airy and creamy quality.  You can even see the little bubbles that form once the gelatin sets.  If you want to kick it up a notch, whip up some coconut whip cream and spoon a bit over the pie.  You, your family, and friends are going to love eating this fun and beautiful tart.  Even if you don’t have time for the hazelnut crust, make the filling and just have it around for a mid-day snack.  It’s so tasty and really satisfies that sweet, tart craving.  Make sure to check out the recipe notes for any substitutions and further information.

As always, please reach out with any questions or thoughts.  I love seeing your creations so make sure to tag #theeverydayfeast in all of your Insta-food photos.

Have a great weekend.



Whipped and Creamy, Dairy Free Rhubarb Tart with Hazelnut Crust
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Delicious, airy and cool summer dessert.
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 12 minutes
Tart Crust
Rhubarb Filling:
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 12 minutes
Tart Crust
Rhubarb Filling:
Tart Crust
  1. Preheat oven to 350 degrees.
  2. In a food processor, combine hazelnut flour, coconut flour, erythritol, egg, and sea salt. It will start to ball up when ready.
  3. Press into 12 in tart pan so that it is even along the bottom. If you want to push it up the sides, that is totally fine, but I like to see the crust and then the custard filling.
  4. Fork the crust so that air bubbles don’t occur
  5. Bake for 12 minutes until slightly browned on the edges.
  6. Cool completely and set aside.
Rhubarb Filling
  1. In a shallow pan over medium heat, combine rhubarb, erythritol, 3/4 cup water, salt and vanilla extract.
  2. Bring to a boil and then reduce to simmer and cover. Cook for 20 minutes until the rhubarb breaks down and the mixture is syrupy.
  3. While rhubarb mixture is cooking, put 1/2 cup water in a bowl and sprinkle the gelatin over it. Let sit for 3 to 5 minutes.
  4. Once rhubarb mixture is finished cooking, take off heat and whisk in gelatin until it has entirely dissolved.
  5. In a blender, combine the rhubarb mixture with the coconut milk. I generally let the blender run for about a minute on high so that the rhubarb is completely pulverized.
  6. Put the blended rhubarb into a bowl and let set for 45 minutes to an hour. You want it to become the consistency of thick pudding. (If you end up eating it at this stage, no one would judge you. The filling is delicious).
  7. Once partially set, put in bowl of stand mixer and using the whip attachment, whip until the mixture begins to aerate. You will notice it will get a little lighter in color and will have small air bubbles. I whip it on high for about 3 minutes.
  8. Pour mixture into pan with crust and refrigerate until completely set, two to three hours.
  9. Carefully take tart out of pan, cut into wedges, and serve.
Recipe Notes

Substitutions: Almond flour will work very well instead of hazelnut if you aren't able to get hazelnut flour.

Make Ahead: The crust can be made a day before you add the filling.  The tart will hold for about three days, covered with plastic wrap in your fridge, although I doubt you will be able to stop people from eating it for that long.


Nutritional Information:  Please note that I use generic nutritional data to calculate the nutritional label.  Depending on the brands you use, the nutritional info and Net Carbs may adjust.  Unfortunately the nutrition label creator I use doesn't have Sugar Alcohol as an option, so because I deduct sugar alcohol from Net carbs, they are not shown as a carb in the nutritional label.  Please reach out if you have any questions.

Nutrition Facts
Whipped and Creamy, Dairy Free Rhubarb Tart with Hazelnut Crust
Amount Per Serving
Calories 175 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 18mg 6%
Sodium 221mg 9%
Potassium 115mg 3%
Total Carbohydrates 5.3g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 4g 8%
Vitamin A 2%
Vitamin C 6%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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