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Keto Rhubarb Coffee Cake

  • Desserts
  • Low Carb
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5/5 - 60 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

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

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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1 Reply

[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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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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1 Reply

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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1 Reply

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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1 Reply

[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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1 Reply

[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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1 Reply

[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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1 Reply

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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1 Reply

[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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1 Reply

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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1 Reply

[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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1 Reply

[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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1 Reply

[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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1 Reply

[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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1 Reply

[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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1 Reply

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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1 Reply

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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