Low Carb Rhubarb Cake
Delight in the tangy-sweet flavors of this Low Carb Rhubarb Cake, a healthier twist on a classic dessert! Made with almond flour and sweetened with granulated erythritol, this gluten-free and sugar-free cake is perfect for anyone following a low carb or keto lifestyle. Fresh rhubarb lends its signature tartness, beautifully balanced by warm hints of cinnamon and vanilla. With just 20 minutes of prep time and simple mixing techniques, this recipe delivers a moist, tender cake that pairs perfectly with a dollop of whipped cream or powdered erythritol for an extra touch of indulgence. Ideal for family gatherings, afternoon tea, or a guilt-free treat, this low carb rhubarb cake hits all the right notes for flavor-packed, healthy baking!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan with butter or line it with parchment paper.
Wash and chop the rhubarb into small pieces, approximately 1/2 inch thick, and set aside.
In a large mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, salt, and ground cinnamon until well combined.
In another bowl, beat the eggs until they are frothy, then add the melted butter and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until a consistent batter forms.
Gently fold the chopped rhubarb into the batter, ensuring the pieces are evenly distributed.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
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.
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.
Serve the cake as is, or with a dollop of whipped cream or a dusting of powdered erythritol for added sweetness.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 11.1 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 794 mg | 61% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1179 mg | 25% | |
*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.
