Keto Rhubarb Coffee Cake Recipe

Who knew you could create the perfect low-carb brunch recipe with rhubarb, almond flour, a keto-friendly sweetener, and organic eggs? This coffee cake has a wonderfully moist and dense crumb with tart, tender rhubarb running throughout it. All that (plus an irresistable sweet stresuel on top) makes this the kind of cake you'll want to bake again and again.

To make the cake

1. In a medium bowl, toss together the sliced rhubarb and 2 tablespoons of the sweetener. Set aside.
2. Preheat the oven to 350F and grease a 9-inch springform pan very well.
3. In a medium bowl, whisk together the almond flour, remaining 1/2 cup of sweetener, whey protein powder, baking powder, and salt.
4. Stir in the melted butter, eggs, almond milk, and vanilla extract until well combined. Spread 2/3 of the batter in prepared pan. Sprinkle with the rhubarb and dot the remaining batter over in small spoonfuls. Bake 30 minutes.

To make the crumb topping

1. While the cake is baking, combine the crumb topping ingredients in a small bowl, cutting in the room temperature butter until it resembles coarse crumbs. Sprinkle the crumb topping over the cake and cover with foil.
2. Bake another 20 to 30 minutes, until the edges are golden brown and the center is firm to the touch. Remove and let cool, then run a sharp knife around the inside of the pan to loosen. Remove the sides.

Farm Team Tips

To make enough streusel to generously cover the top of the cake, simply double the streusel ingredient amounts and follow the recipe as written.