If you’re living the keto lifestyle but still crave something sweet and seasonal, this Keto Rhubarb Cake is a must-try. With its moist texture, tangy-sweet flavor, and low-carb ingredients, this cake proves you can have your dessert—and stay in ketosis too.
Rhubarb, often overlooked, is a keto-friendly vegetable that shines in desserts thanks to its tart, fruity flavor. It’s naturally low in carbs and high in fiber, making it a perfect ingredient for low-sugar baking. When paired with almond flour, eggs, butter, and a keto-approved sweetener like erythritol or monk fruit, rhubarb transforms into a soft, luscious cake that’s just sweet enough to satisfy your cravings.
What makes this cake special is its balance of richness and brightness. The almond flour gives it a nutty, buttery base, while the rhubarb brings a punch of flavor and moisture. A touch of vanilla or lemon zest enhances the overall aroma, making each bite feel indulgent yet refreshing.
This keto rhubarb cake is incredibly versatile—you can bake it in a loaf pan, a round cake tin, or even as muffins for individual servings. It’s a fantastic option for spring and summer gatherings, whether you’re hosting brunch, celebrating a special occasion, or just treating yourself on a sunny afternoon. Top it with a dollop of sugar-free whipped cream or a drizzle of low-carb glaze for a little extra flair.
Best of all, this recipe is quick to make and stores well in the fridge, making it perfect for meal-prepping dessert for the week. With just a few simple ingredients and minimal effort, you can enjoy a guilt-free, gluten-free, and completely keto treat that even non-keto friends and family will love.
So, if you’re looking to celebrate rhubarb season the low-carb way, this Keto Rhubarb Cake is the perfect blend of comfort and freshness.
Ingredients
- 1 cup almond flour
- 1/2 cup erythritol or preferred keto-friendly sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs large
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1 cup rhubarb chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a cake pan or line it with parchment paper.
- In a bowl, mix together the almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, then add melted butter and vanilla extract, mixing until well combined.
- Combine the wet and dry ingredients, mixing until fully incorporated.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Why is rhubarb so tart? I didn’t like the taste much in this. My family loved it though.
I thought it was supposed to be sweet, not tart! Are you sure about the recipe? 🤔
Rhubarb is supposed to be tart! It’s kinda what makes it unique. Maybe just add more sweetener next time?
Tastes good but really needs more rhubarb. I added some blueberries too!
Simple and sweet, just right for my diet! Great to use almond flour!
Good recipe if you like keto stuff. I found it a bit dry, maybe I missed something?
This cake was amazing! So moist and flavorful! I can’t believe it’s keto!
I’m so glad you liked it! It’s a game changer for keto desserts! 😊
I dunno, keto cake? Sounds weird to me. Is that even possible? 🤔
Followed this cake thing-it’s great! Can’t find rhubarb here, but still tryin!
Sounds delicious! You could try using strawberries or another fruit if rhubarb isn’t available. Good luck!
I’m skeptical about keto recipes. This one seemed too simple. Hope it’s not a flop.