Keto Rhubarb Cake

Delightfully tangy and irresistibly tender, this Keto Rhubarb Cake combines the bright, tart flavor of fresh rhubarb with the rich nuttiness of almond and coconut flours for a low-carb dessert that’s as nutritious as it is delicious. Sweetened with erythritol and spiced with a hint of cinnamon, this gluten-free treat is perfect for those craving a healthy indulgence without sacrificing flavor. With just 15 minutes of prep time and straightforward instructions, this cake makes an ideal dessert or snack for keto dieters and rhubarb lovers alike. Serve it with a dollop of whipped cream or a scoop of low-carb ice cream to elevate this guilt-free delight to the next level!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 0.75 cup erythritol sweetener
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 4 whole large eggs
• 0.5 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 0.5 cup almond milk, unsweetened
• 1.5 cups rhubarb, sliced into 1/2 inch pieces
• 1 teaspoon ground cinnamon
• 2 tablespoons additional erythritol for sprinkling

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, erythritol sweetener, baking powder, and salt. Mix well to ensure there are no lumps.

Step 3

In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk until well combined.

Step 4

Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.

Step 5

Gently fold in the sliced rhubarb, ensuring the pieces are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

In a small bowl, mix the ground cinnamon with the additional erythritol, then sprinkle this mixture evenly over the top of the cake batter.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

Step 10

Carefully transfer the cake onto a wire rack to cool completely before serving.

Step 11

Slice and enjoy your Keto Rhubarb Cake with a dollop of whipped cream or a scoop of your favorite low-carb ice cream, if desired.

Nutrition Facts

Serving size	(1107.2g)

Amount per serving	% Daily Value*
Calories	2460.9

Total Fat 218.5g	0%
Saturated Fat 78.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1002.3mg	0%
Sodium 1891.1mg	0%
Total Carbohydrate 283.6g	0%
Dietary Fiber 38.3g	0%
Total Sugars 12.6g
Protein 74.8g	0%

Vitamin D 203.9IU	0%
Calcium 985.1mg	0%
Iron 13.6mg	0%
Potassium 1200.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 8.8%

Carbs: 33.4%