Low Carb Rhubarb Cake

Indulge in the delightful flavors of this Low Carb Rhubarb Cake, a guilt-free dessert perfect for those following a keto or low-carb lifestyle. This moist and tender cake combines the tart brightness of fresh rhubarb with a subtly spiced almond flour batter sweetened with granulated erythritol. With only 20 minutes of prep time, it's an easy-to-make, gluten-free treat that's as wholesome as it is delicious. Each slice is packed with the natural sweetness of vanilla and a hint of cinnamon, making it perfect for a cozy afternoon snack or a show-stopping dessert. Serve it plain, topped with whipped cream, or dusted with powdered erythritol for a low-sugar indulgence that satisfies every craving.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 300 grams fresh rhubarb, chopped
• 180 grams almond flour
• 120 grams granulated erythritol
• 115 grams unsalted butter, melted
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 teaspoon ground cinnamon

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan with butter or line it with parchment paper.

Step 2

Wash and chop the rhubarb into small pieces, approximately 1/2 inch thick, and set aside.

Step 3

In a large mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, salt, and ground cinnamon until well combined.

Step 4

In another bowl, beat the eggs until they are frothy, then add the melted butter and vanilla extract. Mix until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and stir until a consistent batter forms.

Step 6

Gently fold the chopped rhubarb into the batter, ensuring the pieces are evenly distributed.

Step 7

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

Step 8

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

Step 9

Allow the cake to cool in the pan for about 10 minutes before releasing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.

Step 10

Serve the cake as is, or with a dollop of whipped cream or a dusting of powdered erythritol for added sweetness.

Nutrition Facts

Serving size	(928.1g)

Amount per serving	% Daily Value*
Calories	2232.6

Total Fat 202.9g	0%
Saturated Fat 71.9g	0%
Polyunsaturated Fat g
Cholesterol 995.1mg	0%
Sodium 1933.6mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 25.4g	0%
Total Sugars 11.1g
Protein 67.4g	0%

Vitamin D 164IU	0%
Calcium 793.6mg	0%
Iron 10.7mg	0%
Potassium 1178.9mg	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: 65.1%

Protein: 9.6%

Carbs: 25.3%