Description
This Keto Strawberry Rhubarb Dump Cake is a deliciously easy low-carb dessert that perfectly combines the tartness of rhubarb with the sweetness of strawberries.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup strawberries, sliced
- 1 cup almond flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a baking dish, combine the rhubarb and strawberries.
- In a bowl, mix the almond flour, erythritol, and baking powder.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients and mix until combined.
- Pour the batter over the fruit in the baking dish, spreading it evenly.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Serve with whipped cream or keto-friendly ice cream for an extra treat.
- You can substitute the fruits with other low-carb options if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg