Keto Strawberry Rhubarb Cake. Makes the perfect seasonal cake. Infused with the flavors of strawberries and rhubarb, it features a vanilla cake and drizzled with vanilla icing that takes it over the top.

To enjoy a keto strawberry rhubarb coffee cake, it’s an easy way. This cake doesn’t have a crumb topping, unlike most of our keto coffee cakes, , which keeps things lighter.

I simply can’t get enough of rhubarb, it’s fair to say and when it’s combined with strawberries, well it has my heart.

Ingredients

Keto Strawberry Rhubarb Cake

• (measured and sifted)2 cups of almond flour finely milled ,
• 1 1/4 cup of granulated sugar substitute
• 2 1/2 teaspoons of baking powder
• 1/2 teaspoon of sea salt
• 1/2 cup of coconut flour
• ½ cup melted butter cooled
• (room temperature)1 1/4 cup of sour cream,
• 1 teaspoon of vanilla extract
• (sliced)ONE 1/2 cups of fresh strawberries,
• 3 eggs, room temperature
• 1 1/2 cups of chopped rhubarb about 4 stalks

Keto Vanilla Icing

• 1/2 cup of confectioner’s sugar substitute
• 1/4 teaspoon of vanilla extract
• Pinch of salt
• 1/4 cup of heavy cream

Instructions

1. With butter, grease an 11 x 8 -inch pan .
2. After washing and drying, slice the rhubarb and strawberries. Put it aside.
3. Preheat oven to 350 degrees.
4. Combine the salt, coconut flour, sugar substitute, baking powder, and sifted almond flour in a large bowl . Put it aside.
5. Allow it to cool after melting the butter .
6. Combine the cooled melted butter, sour cream, vanilla extract, and eggs in a medium-sized bowl until they are well combined. Put it aside.
7. To the large bowl of dry ingredients, add the wet mixture . Mix the batter with a spatula until it gets well incorporated.
8. 1/2 of the sliced strawberries and rhubarb, fold in into the batter.
9. To the prepared pan, spread the batter.
10. Onto the surface of the cake, add the remaining sliced strawberries and rhubarb pressing them gently onto the cake.
11. Until the cake is lightly browned and an inserted toothpick comes out clean, bake the cake for 35-40 .
12. Icing: combine the heavy cream, salt, vanilla extract, and confectioner’s sugar substitute in a small bowl. Note once the cake has cooled, the icing should be made so that it does not harden.
13. For 20 minutes on a baking rack, allow the cake to cool before drizzling the serving and icing.
14. For up to 5 days, store leftovers in the refrigerator or freeze for up to 3 weeks.

Nutrition Information:

YIELD: 16
SERVING SIZE: 1
Amount Per Serving:
CALORIES: 250
TOTAL FAT: 21.8g
SATURATED FAT: 8.1g
TRANS FAT: 0g
CHOLESTEROL: 39mg
SODIUM: 71mg
CARBOHYDRATES: 4.9g
NET CARBOHYDRATES: 2.8g
FIBER: 2.1g
SUGAR: .9g
PROTEIN: 3.9g