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Low-Carb Rhubarb Coffee Cake

  • Meals
  • Protein-packed
5/5 - 12 Ratings
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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.

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RESPONSES

Katie-Rose

June 27, 2018

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

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1 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!

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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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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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