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This keto rhubarb coffee cake is made with fresh rhubarb, whey protein powder, and almond milk. The cake is baked until golden brown. | peteandgerrys.com
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Keto Rhubarb Coffee Cake

  • Desserts
  • Low Carb
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4/5 - 109 Ratings
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Prep Time 20 minutes
Cook Time
Serving Yield 8-10 servings

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.

By: All Day I Dream About Food

Ingredients

For the cake:

  • 3 cups (425g) rhubarb, sliced
  • 1/2 cup (100g) plus 2 tablespoons granulated erythritol sweetener, divided
  • 3 cups (288g) almond flour
  • 1/3 cup (25g) unflavored whey protein powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 3 large (150g) Pete and Gerry’s Organic Eggs
  • 1/2 cup (113g) unsweetened almond milk
  • 1/2 teaspoon vanilla extract

For the crumb topping:

  • 1/4 cup (24g) almond flour
  • 2 tablespoons pecans, finely chopped
  • 1 tablespoon granulated erythritol sweetener
  • 1 tablespoon unsalted butter, room temperature

Nutritional Information

Serv. Size: 1 slice, Servings: 10 

Macros per serving: 10g carbs (excluding erythritol), 29g fat, 12g protein, 4g fiber

Amount Per Serving (including erythritol): Calories 330, Fat Cal. 260, Total Fat 29g (45% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 190mg (8% DV), Total Carb. 23g (8% DV), Fiber 4g (16% DV), Sugars 2g, Protein 12g, Vitamin A (10% DV), Vitamin C (6% DV), Calcium (25% DV), Iron (10% DV), Vitamin D (4% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the cake:

Step 1

In a medium bowl, toss together the sliced rhubarb and 2 tablespoons of the sweetener. Set aside.

Step 2

Preheat the oven to 350F and grease a 9-inch springform pan very well.

Step 3

In a medium bowl, whisk together the almond flour, remaining 1/2 cup of sweetener, whey protein powder, baking powder, and salt.

Step 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:

Step 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.

Step 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.

How much did you enjoy this recipe?

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RESPONSES

Janet

August 23, 2020

I prepared the cake according to the recipe. It baked up wonderfully; no issues. Great presentation. Lovely crumb and texture. We love that it is not a sweet cake; it is delightful with a cup of coffee.

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Barbara

August 09, 2020

I followed recipe with exception of using Orgain organic protein powder from Costco . Cake baked beautifully, and looked like a professional cake ! I live at 5300 ft, so had to bake the second round for about double the time suggested. Unfortunately, it was still not done on upper layer of cake. Did not hold together when I went to dish it out. Taste was good. Not great. I would use way less rhubarb if I made it again to possibly help with uncooked Mushy top layer of cake. I am a beginner at using almond flour. I use fine ground, high quality almond flour. Any other suggestions on why the cake never fully cooked? As I said, it rose perfectly and looked absolutely gorgeous. Thanks

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1 Reply

[email protected]

August 10, 2020

Hi Barbara, so glad you decided to give this recipe a try. We are so sorry it didn't come out quite like expected. Depending on what the protein powder you used is made up of, that may have altered the thickness of the batter. Whey protein powder, like the recipe calls for, tends to create a thicker batter, so that difference may have have caused the cake to be a little loose. We'd be happy to troubleshoot with you further if you would like to email us at [email protected]

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Irene

August 04, 2020

Trying tonight, Can't believe living in Portland, you don't grow your own rhubarb. One of the easiest to grow, once established.

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1 Reply

[email protected]

August 05, 2020

We hope you enjoyed this recipe, Irene!

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Sirange

July 03, 2020

Where is coffee? As it call coffee cake? Did I missed something?

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1 Reply

[email protected]

July 06, 2020

That's a great question, Sirange. This cake doesn't contain any coffee in the ingredients but rather is often accompanied by a cup of coffee. We hope you enjoy this recipe!

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Sherri

June 27, 2020

Was so good if I cut into 8 pieces how many macro

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1 Reply

[email protected]

June 29, 2020

So glad you enjoyed it, Sherri! If you cut it into 8 pieces instead of 10 the macros per serving would be as follows: 12.5g carbs, 36.25g fat, 15g protein, 5g fiber. Hope this helps!

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Judi Fellows

June 25, 2020

good

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1 Reply

[email protected]

June 26, 2020

So glad you enjoy this recipe, Judi!

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nancy

May 23, 2020

why do you bake it covered with foil?

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1 Reply

[email protected]

May 26, 2020

Great question, Nancy. Covering with foil holds in some moisture and keeps the top of the cake from over browning.

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Sheila wynne

May 18, 2020

What can I substitute for the whey protein powder?

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1 Reply

[email protected]

May 19, 2020

Hi Sheila, we haven't tried substituting for the whey protein yet but you could certainly try using an alternative protein like pea or soy protein. Just note this substitution may slightly alter the flavor of the cake depending on what type of flavor profile the protein has.

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Terry

May 17, 2020

The divided sugar is confusing.

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1 Reply

[email protected]

May 18, 2020

Hi Terry, apologies for the confusion on that one. By divided we just wanted to make it clear that 2 tablespoons of the sweetener in the cake is to be used for coating the rhubarb and the other 1/2 cup should be mixed into the dry ingredients. These amounts are also noted in the recipe directions. Hope this helps!

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Donna Blondell

May 07, 2020

I am addicted! I gave some to my parents (both diabetic) and their sugar level did not budge so I'm making them their own cake for Mothers' Day. I grow rhubarb so I always have fresh. What a wonderful and tasty recipe. Thank you! I'm now a dedicated follower of your recipes.

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1 Reply

[email protected]

May 07, 2020

That's wonderful, Donna! We are so glad you've found a recipe that you and both of your parents can enjoy. We appreciate your feedback and hope to keep posting recipes you and your family will love.

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Mary Miller

May 04, 2020

Is it possible because I am allergic to whey/cassein/lactose to possibly use pea protein in place of the whey?

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1 Reply

[email protected]

May 06, 2020

Hi Mary! We haven't tried that yet but you could certainly try using pea protein. Just note this substitution may slightly alter the density of the cake and if you want to know the nutritional information, you would want to account for that swap there as well.

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Julie

May 03, 2020

I tried making this last night, and it looks beautiful, but the flavor is off. I only had powdered Stevia, and I am pretty sure my conversions were wrong, any advice on finding an accurate table?

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1 Reply

[email protected]

May 04, 2020

Hi Julie, we're sorry to hear your first try at this cake was a little off. Have no fear, we are here to help you get it just right. Stevia is a very concentrated sweetener, so a little goes a long way. All Day I Dream About Food, the creator of this recipe, uses Swerve a lot in her desserts. We found they have a pretty comprehensive conversion chart: https://swervesweet.com/blog/sweetener-conversion-chart. Whether you choose to try this recipe again using Stevia or another sweetener, we hope this chart helps you get the flavor just right. Please don't hesitate to reach out via email if you'd like to confirm these conversions before baking as well. Our email address is [email protected]

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Dawn

May 02, 2020

Great cake, only where’s the coffee!! 🤷🏼‍♀️

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1 Reply

[email protected]

May 04, 2020

No coffee in this recipe but, if you're anything like us, you already have a pot of coffee in queue to enjoy alongside a slice of this cake.

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George Abbott

January 08, 2020

Do they have 23g carb per slice?!

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Deneé@peteandgerrys

January 08, 2020

That's right, this rhubarb coffee cake does indeed have 23g of carbs per slice! However, this is also a keto recipe and uses erythritol as a sweetener. Those following a strict keto diet usually don't count erythritol's carb content towards the recipe's entire nutritional value, which is why we also included a keto carb count in brackets. So, the total carb count for this bread is 23g per slice but if you do not include erythritol in your calculation, it would actually be 10g or 3%DV. Whichever way you're counting, we still think it's delicious!

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Catherine

August 25, 2019

In the event the recipe is a failure I generally steer clear of trying any recipes with more than 2 cups of almond flour due to price but my stellar red rhubarb patch needed a worthy purpose so I took a chance. This cake is literally TO DIE FOR and admittitly I have made it several times this season. It works equally well with a walnut crumb topping. Cooking time is definitely an hour at my elevation and the edges should be quite brown before removing. I cut 10 minutes off the topping time so it doesn't burn. Brilliant job Caroline! My absolute FAVORITE rhubarb recipe.

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Kayce Mae

August 27, 2019

Wow, Catherine, we are so delighted to hear this has become a favorite rhubarb recipe for you! We'll have to try a walnut crumb topping, sounds delicious!

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Terry W

August 15, 2019

Absolutely yummy and easy to make!!

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1 Reply

[email protected]

August 15, 2019

We're so glad to hear that you enjoyed it, Terry! Thanks for the feedback!

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Connie

July 29, 2019

Rhubarb cake low carb.

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1 Reply

[email protected]

July 29, 2019

That's right Connie! By using almond flour and a different type of sweetener, we've lightened it up a bit, without sacrificing on the flavor. We hope you get the chance to try it.

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Chantel

July 23, 2019

Hi! This turned out great! I added half cup of vanilla collagen powder and only 2 cups of rhubarb with one cup of strawberries...very tasty and full of protein!!

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2 Replies

Laine

April 12, 2020

Can someone please tell me about adding the collagen powder? I have a plain collagen powder that is unflavored (and neutral). I would appreciate any info regarding the type(s) of collagen powder used, the purpose-increasing the protein content, texture difference, etc. Thank you.

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[email protected]

July 24, 2019

Yum! Sounds like a delicious way to mix it up, Chantel. Thanks for giving this rhubarb coffee cake a try!

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Julie

July 11, 2019

This looks delicious! Do I think I could make it into muffins? I just can’t be trusted with a whole cake available

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1 Reply

[email protected]

July 11, 2019

Hi Julie! We haven't tried it ourselves, but we think that would be a great idea. We believe that this recipe could work well as a muffin recipe to break it into smaller serving sizes!

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1 Reply

Ellen

September 15, 2019

I made it into 12 large muffins and they turned out fantastic! I baked the muffins at 350F for 20 minutes, put on the topping, then loosely laid a piece of tin foil over the whole pan and baked for 15 more minutes. My husband loved these so much he said he would propose to me if he hadn’t already. :)

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1 Reply

[email protected]

September 20, 2019

That might be the best endorsement of a recipe we have ever heard of, Ellen, and we can't thank you enough for sharing your tips for the muffin adaptation as well!

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Janet

June 17, 2019

Just taken out of the oven , smells good. But will not be having until tomorrow that is if I can't resist trying a piece 😉

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1 Reply

[email protected]

June 18, 2019

Wow, we're so thrilled to hear that you just made this coffee cake, Janet. It would certainly be difficult to resist eating it once out of the oven! We're sure the scent of freshly baked rhubarb coffee cake is something beautiful to smell in your house during the summer.

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Janet

June 26, 2019

I couldn't resist a taste 😁& it was delicious! A hit with everyone . Thank you 😉

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Andrea

June 14, 2019

I love low carb low sugar baking. This recipe was awesome. I ended up adding an extra 20 minutes cook time because my rhubarb was partially frozen. Also I removed the foil half way through baking because it just wasn’t cooking fast enough. Love it!

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1 Reply

[email protected]

June 15, 2019

We're so happy you enjoyed this coffeecake, Andrea, and thank you so much for all those wonderful tips!

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Jen

June 11, 2019

what is the carb count per serving?

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1 Reply

[email protected]

June 12, 2019

Hi Jen! Thanks for asking this great question. There are 6.48g carbohydrates per serving.

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2 Replies

Lori

May 05, 2020

You say 6.48 grams carbs per serving, but the nutritional info provided says 23 grams? Which is correct?

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[email protected]

May 06, 2020

Hi Lori, so sorry for the confusion. There are 6.48 grams of carbs per serving in this recipe. You can find more nutritional information here on Carolyn's website as well: https://alldayidreamaboutfood.com/low-carb-rhubarb-coffee-cake/.

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Cassie Capone

July 09, 2019

Katie do you know what the net carbs are?

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1 Reply

[email protected]

July 10, 2019

Hey Cassie! Net carbs are about 3.52 grams per serving. You can find more nutritional information here on Carolyn's website: https://alldayidreamaboutfood.com/low-carb-rhubarb-coffee-cake/.

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Linda

June 01, 2019

I made it once, froze it, and had a piece everyday! Loved it! My naturopath would like me to stay away from eggs for awhile.Do you have anysuggestions on what I could substitute for eggs?

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1 Reply

[email protected]

June 03, 2019

That sounds delicious, Linda. As an egg company, we think that eggs are just such a vital and unique ingredient that there isn't a good substitute for this type of recipe. We would recommend looking for an alternative recipe that is naturally egg free while you're on this restricted diet, because we don't think a substitution would work in this case. We hope this helps!

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Kim

May 30, 2019

My 9” spring form pan was too shallow for this recipe and it made a mess in my oven. The flavour is wonderful. The cake is moist and delicious. I will be making this again! Yummy

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1 Reply

[email protected]

May 31, 2019

Hi Kim! We're sorry to hear that your pan didn't quite work out. You could try a pan that has more depth next time. We're glad to hear about how delicious the cake tasted...sounds like it was the perfect texture!

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Elizabeth

May 29, 2019

I was craving a good rhubarb cake recipe. The original cake was what I used, but I mixed the rhubarb/Swerve and put it in the bottom of a 9×13 pan. Then used cake recipe & spooned over the fruit & added a sprinkle of cinnamon. Baked and topped with sweetened heavy whipped cream. It was amazing & exactly what I wanted. I'm not a crumb cake person, but the original cake recipe worked very well. Thank you so much!!

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1 Reply

[email protected]

May 29, 2019

Hi Elizabeth! 'Tis the season for rhubarb cake. We're so glad to hear how much you enjoyed our original cake recipe. It's also fun to modify and spice recipes up, and it sounds like you did just that. We're thrilled to hear that you could take our recipe and then add in your own creative twist to it. Happy summer baking!

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Kelly

May 26, 2019

Love this recipe! It took longer to cook but well worth it. We added a drizzle of Lakanto Maple Syrup over it this morning and the flavour was out of this world!

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[email protected]

May 27, 2019

A drizzle of maple syrup sounds absolutely fabulous, Kelly. Thank you for giving the recipe a try!

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Cheryl

May 13, 2019

What can be used in place of the whey powder if any thing? Does substituting for that change the texture or taste?

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[email protected]

May 14, 2019

Good question, Cheryl! Whey powder is a pretty unique ingredient and any substitutions will likely change both the texture and taste. While we haven't tried any substitutions ourselves, your best bet would likely be either an alternative protein powder or a whole or non-fat milk powder in order to most closely imitate the function of the whey in this recipe. If you give it a try, definitely let us know how it goes, and happy baking!

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Diane

May 03, 2019

Our rhubarb is coming on! We LOVE this recipe, thank you so much!

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[email protected]

May 04, 2019

We're so glad to hear your are loved the recipe, Diane! Our Rhubarb is also just about ready for harvest and we look forward to another season of enjoyment too! Thanks for the feedback!

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Wanda

April 29, 2019

I have raw rhubarb. Is the rhubarb raw or cooked? The cake looks delicious

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1 Reply

[email protected]

April 29, 2019

Great question, Wanda! The rhubarb is raw when you use it in the recipe, and then it gets cooked along with the cake in the oven. Thanks for reaching out and we hope you enjoy this recipe when you get a chance to try it!

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Wanda

April 30, 2019

Thank you so much for your quick reply. Looking forward to making the Rhubarb Coffee Cake

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Laura Flowers

April 10, 2019

This cake is gorgeous and my kitchen smells wonderful. I’ll be making it again!

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1 Reply

[email protected]

April 11, 2019

We're so excited that you're enjoying the wonderful smells, Laura! This is definitely a cake to make again and again.

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K.

March 31, 2019

I made this with 50% more topping, otherwise, exactly as written. Had to bake an extra 30 minutes over the suggested 40-60 minutes to get the center firm. It could be because I didn't get all the water out of the thawed rhubarb. I used Swerve for the sweetener. It looks great out of the oven and the cake is light, not heavy. ...but there is still too much after taste for me..

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[email protected]

April 02, 2019

We're so sorry that the cake didn't quite turn out as expected, K. Your thoughts on the remaining liquid in the thawed rhubarb sound correct to us. If you decide to give it another try, we recommend using fresh rhubarb (if available) or using a clean dish towel to squeeze as much moisture as possible out of the thawed rhubarb. As for the after taste, do you think that came from the sweetener? If so, let us know and we'll pass along some recommendations for alternative sweeteners that won't leave an after taste. We appreciate your feedback!

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K.

April 03, 2019

I must say...after the cake was cooled, there was no after taste! I would make it again for my Keto friends.

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[email protected]

April 04, 2019

So glad to hear that, K.! We're sure your keto friends would love it. Please let us know if we can help troubleshoot with anything before you give it another try!

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LAA

March 16, 2019

Spent 2hrs making this. Very expensive to make Keto foods. I do not think this is very good. Not sweet enough. I’m sorry to say but just how I feel. Did not use whey...$30 a container at Wegmans! So used flax meal as replacement. Used monk & erythritol.

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[email protected]

March 17, 2019

Hi! We’re sorry it was not a favorite. It could be that the substitutions altered the recipe a bit, and you may enjoy some of our other recipes better. Thanks for the feedback, we’ll be sure to pass it into our team.

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Betty Noble

October 24, 2018

Can previously frozen rhubarb be used for this recipe, and if so, should I drain it?

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[email protected]

October 24, 2018

Hi Betty! Absolutely you can try previously frozen rhubarb. We do recommend completely thawing it in the refrigerator first and draining it as much as you are able to. Please let us know how it turns out!

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Judy

July 22, 2018

I used heavy whipping cream in stead of the almond milk (because that's all I had in the house) and I used egg white powder because I don't use whey protein powder. worked out great for me. I do want to try the Monk Fruit Golden next time in the crumb topping to see how that works. Thanks for the recipe ...

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[email protected]

July 24, 2018

That's awesome, Judy! The heavy cream probably made the cake even more moist and decadent - yum! Thanks for giving the recipe a try. We're glad it turned out so well!

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Katie-Rose

June 27, 2018

I used monk fruit instead of erythritol. It was EXCELLENT.

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2 Replies

Carolle

July 25, 2018

I don’t have a springform pan...could I use a Pyrex dish 9 x 9 or 9 x 13...I have everything else...but rhubarb is frozen

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1 Reply

[email protected]

July 26, 2018

Hi Carolle, you can definitely use a Pyrex dish - the 9" x 9" dish should do the trick. We recommend lining it with parchment paper, then greasing the parchment paper very well. This should prevent the cake from sticking. Frozen rhubarb works great for this recipe and shouldn't change the outcome. Let us know how it goes!

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[email protected]

June 27, 2018

Glad to hear that you were able to successfully substitute the monk fruit, Katie-Rose! It sounds like it turned out absolutely delicious!

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Robin

June 26, 2018

I have made this a few times. It’s a keeper, everyone liked it, even those who have never tried Rhubarb.

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[email protected]

June 27, 2018

That's awesome, Robin. Thanks for giving the recipe a try - we're so glad that it was a crowd-pleaser!

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john smith

June 10, 2018

Just made this tonight, haven't ate any yet (it's for tomorrow), and it is still cooling on the cupboard. It was either this, or yet another pan of ketofied rhubarb crisp... One thing wrong with this recipe, that I notice immediately, is that you did not add any stevia to the erythritol. So I added at a rate of 1/2 tsp to 1 cup of erythritol (powered or liquid). I used a few "donks" of powdered stevia mixed with the erythritol used on the rhubarb and the crumble toppings. I decided to use the toffee flavored liquid stevia in the cake batter, as I wanted more of a brown sugar taste to it. After mixing up the crumble topping, I decided that it didn't look like it was going to be enough, so I increased it by another 50%.

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judy

July 22, 2018

how much toffee stevia did you use and how did it taste? did you also use the erythritol sweetener besides

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Jill Lastufka

June 05, 2018

Wish you had the nutritional facts.

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Traci Vander Hoeven

June 09, 2018

Serves 16. Food energy: 222kcal Total fat: 18.99g Calories from fat: 170 Carbohydrate: 6.48g Total dietary fiber: 2.96g Protein: 7.85g Got this off "All Day I Dream About Food" site where the recipe orginiated! Hope this helps!

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Rosa

June 03, 2018

Thank you fir all your fabulous recipe and sharing

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