Keto Rhubarb Cake
User Reviews
5
Keto Rhubarb Cake
Description
Keto Rhubarb Cake combines diced rhubarb that’s soaked in sweetener with a batter containing almond flour and coconut flour, eggs, cream cheese, almond milk, and extracts. This mixture creates a dense but tender cake showcasing a subtle tartness from the rhubarb and smooth richness from the cream cheese and butter. The batter is lightened by beaten eggs and flavored with vanilla and optional almond extract, providing depth without overpowering the rhubarb’s natural tang.
The cake is topped with a streusel made of almond and coconut flour, cinnamon, melted butter, and sweetener, adding a crunch contrast to the tender crumb. Baking occurs in a springform pan to preserve delicate edges and prevent splitting.
This cake can be sliced into 12 portions with about 9g net carbs each, suitable for ketogenic diets. It is best served chilled and pairs well with light spreads or tea. Allowing the rhubarb to macerate reduces excess moisture and keeps the cake from becoming soggy.
Adjust sweetness by increasing sweetener if preferred, but total baking time varies with pan size; an 18 cm pan may require longer baking. Stored in the refrigerator, the cake keeps up to 4 days and freezes well for 3 months.
Ingredients
- 1 cup / 140g rhubarb diced
- ¼ cup / 50g granulated sweetener for macerating (soaking)
Cake
- 4 egg 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
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
- Run a knife around the pan edge before unlocking to prevent cake breakage.
- The sweetener can be adjusted; a granulated erythritol monk fruit blend or similar works well.
- Baking time depends on pan size: smaller pans need longer baking, larger pans less time.
- Store the cake refrigerated up to 4 days or freeze for up to 3 months for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Total Carbohydrates | 5.8g | 2% |
| Protein | 7.7g | 15% |
| Fat | 24.1g | 37% |
| Saturated Fat | 8.7g | 44% |
| Fiber | 2.9g | 12% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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