A delicious and low-carb cake that combines the tartness of rhubarb with a sweet, fluffy batter. Perfect for those following a ketogenic diet.
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
Serving: 1gCalories: 190kcalCarbohydrates: 8gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 130mgPotassium: 120mgFiber: 4gSugar: 1gVitamin A: 350IUVitamin C: 3mgCalcium: 45mgIron: 1mg