Keto Rhubarb Cake

Name: Keto Rhubarb Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12 serving
Ingredients: 1 cup / 140g rhubarb; ¼ cup / 50g granulated sweetener; 4 eggs; ½ cup / 114g butter; ¼ cup / 60g cream cheese; ¼ cup / 60ml almond milk; ½ cup / 100g granulated sweetener; 2 cup / 200g almond flour; ¼ cup / 30g coconut flour; 2 teaspoon baking powder; 1 tablespoon vanilla extract; 1 teaspoon almond extract; ½ cup / 50g almond flour; 1 tablespoon coconut flour; 2 tablespoon butter; 1 ½ tablespoon granulated sweetener; 1 teaspoon cinnamon

User Reviews

5.0

120 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Macerating time for rhubarb
30 mins
Total Time
1 hr 40 mins
Servings
12
Calories
260 kcal
Course
Dessert
Cuisine
British

Keto Rhubarb Cake

Raiden Walker

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A wonderful keto rhubarb cake for spring and summer! Topped with sugar free cinnamon streusel and a layer of rhubarb, this low carb cake looks impressive yet is really easy to make. Only 2.9g net carbs per generous slice.

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Ingredients

Servings

1 cup / 140g rhubarb diced
¼ cup / 50g granulated sweetener for macerating (soaking)

Cake

4 eggs large, room temperature
½ cup / 114g butter melted, then cooled
¼ cup / 60g cream cheese
¼ cup / 60ml almond milk
½ cup / 100g granulated sweetener use up to ⅔ cup if you like a sweeter cake
2 cup / 200g almond flour
¼ cup / 30g coconut flour
2 teaspoon baking powder
1 tablespoon vanilla extract
1 teaspoon almond extract optional

Streusel

½ cup / 50g almond flour
1 tablespoon coconut flour
2 tablespoon butter melted
1 ½ tablespoon granulated sweetener
1 teaspoon cinnamon

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Instructions

Prepare Rhubarb

Chop the rhubarb into circa 3-5 cm long, finger-thick pieces. Large rhubarb stalks may benefit from peeling first. Mix the chopped rhubarb with the sweetener. Let it sit for 30 minutes to macerate. This process draws out excess liquid and prevents the cake from becoming soggy.

Cake Batter

Preheat the oven to 180 C / 350F and line the bottom of a 20 cm / 8 inch round springform with parchment paper. Grease the sides with butter.
In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, fluffy and double in size. About 2 minutes.
Add the sweetener, melted and cooled butter, cream cheese, almond milk vanilla extract and almond extract (if using). Continue beating for another 1 minute.
Mix the almond flour, coconut flour and baking powder in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter.

Streusel

Mix all ingredients in a separate bowl using a fork.

Assembly

Fill the cake batter into the springform. Arrange the rhubarb pieces in a single layer over it. Top off with the streusel mix.
Bake in the preheated oven on the middle shelf for 60-65 minutes or until a skewer inserted comes out free of dough. Check after 35-40 minutes. If the top of the cake has browned sufficiently, loosely cover it with a piece of aluminium foil to prevent burning.
Let the cake cool completely before releasing and removing the springform.

Notes

9g net carbs per slice assuming 12 slices.
To ensure the cake does not break or split, run a knife around the edges before you open the springform.
I used a golden erythritol monk fruit blend, but a granulated white sweetener will work just as well.
I don't like my cakes too sweet. If you prefer a sweeter cake, adjust to taste.
If you use a different sized baking pan be aware that the baking time will differ. The first time around I baked this cake in an 18 cm / 7 inch springform which increased the oven time by 10 minutes. A larger rectangular pan will need less time (probably only about 45 minutes).
Store in the fridge for up to 4 days or freeze for up to 3 months.