Back to The Recipes Low-Carb Rhubarb Coffee Cake Desserts - shares 5/5 - 17 Ratings PRINT Cook Time 50-60 mins Create the perfect low-carb brunch recipe with organic rhubarb, almond flour, a keto-friendly sweetener, and organic eggs (of course). By: All Day I Dream About Food Ingredients For the cake: 3 cups rhubarb, sliced 1/2 cup plus 2 tablespoons granulated erythritol sweetener, divided 3 cups almond flour 1/3 cup unflavored whey protein powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, melted 3 large Pete and Gerry’s Organic Eggs 1/2 cup unsweetened almond milk 1/2 teaspoon vanilla extract For the crumb topping: 1/4 cup 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x 1 2 3 4 5 Submit COMMENTS Submit * Required RESPONSES Betty Noble October 24, 2018 Can previously frozen rhubarb be used for this recipe, and if so, should I drain it? Reply 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! Reply 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 ... Reply 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! Reply Katie-Rose June 27, 2018 I used monk fruit instead of erythritol. It was EXCELLENT. Reply 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 Reply 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! Reply [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! Reply 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. Reply 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! Reply 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%. Reply 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 Reply Jill Lastufka June 05, 2018 Wish you had the nutritional facts. Reply 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! Reply Rosa June 03, 2018 Thank you fir all your fabulous recipe and sharing Reply
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