Description
Delicious and moist Keto Rhubarb Cake, perfect for those following a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup erythritol or preferred sweetener
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups rhubarb, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch baking dish.
- In a bowl, mix together almond flour, erythritol, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract to the dry ingredients and mix well.
- Fold in the chopped rhubarb until evenly distributed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before slicing and serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This cake can be served with whipped cream or a dollop of sugar-free yogurt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg