Keto Rhubarb Cake
Indulge in the perfect mix of tangy and sweet with this Keto Rhubarb Cake, a guilt-free treat that's as delicious as it is low-carb. This gluten-free and sugar-free dessert combines the nutty flavors of almond and coconut flours with the subtle sweetness of erythritol, complemented by the tart punch of fresh rhubarb. A fragrant cinnamon-erythritol topping adds the perfect finishing touch to this moist and flavorful cake. Ready in under an hour, this easy-to-make dessert is ideal for keto dieters and anyone looking for a healthy, crowd-pleasing treat. Serve it with whipped cream or a scoop of keto-friendly ice cream for the ultimate ending to any meal!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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.
In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk until well combined.
Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
Gently fold in the sliced rhubarb, ensuring the pieces are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small bowl, mix the ground cinnamon with the additional erythritol, then sprinkle this mixture evenly over the top of the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
Carefully transfer the cake onto a wire rack to cool completely before serving.
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
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.5 g | 280% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 283.6 g | 103% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 12.6 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 985 mg | 76% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1201 mg | 26% | |
*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.
