1 cup / 140g rhubarb diced ¼ cup / 50g granulated sweetener for macerating (soaking)
Cake: 4 eggs large, room temperature ½ cup / 114g butter melted, then cooled ¼ cup / 60g cream cheese ¼ cup / 60ml almond milk ½ cup / 100g granulated sweetener use up to ⅔ cup if you like a sweeter cake 2 cup / 200g almond flour ¼ cup / 30g coconut flour 2 teaspoon baking powder 1 tablespoon vanilla extract 1 teaspoon almond extract optional
Streusel ½ cup / 50g almond flour 1 tablespoon coconut flour 2 tablespoon butter melted 1 ½ tablespoon granulated sweetener 1 teaspoon cinnamon
Havelok
Revised Formatting for Legibility:
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## Keto Rhubarb Coffee Cake
Rhubarb
– 1cup or 140g rhubarb, diced – ¼ cup or 50g granulated sweetener for macerating (soaking)
Cake
– 4 eggs large, room temperature – ½ cup or 114g butter melted, then cooled – ¼ cup or 60g cream cheese – ¼ cup or 60ml almond milk – ½ cup or 100g granulated sweetener (Use up to ⅔ cup if you like a sweeter cake) – 2 cup or 200g almond flour – ¼ cup or 30g coconut flour – 2 tsp baking powder – 1 tbsp vanilla extract – 1 tsp almond extract (optional)
Streusel
– ½ cup or 50g almond flour – 1 tbsp coconut flour – 2 tbsp butter (melted) – 1 ½ tbsp granulated sweetener – 1 tsp cinnamon
### Instructions
Chop the rhubarb into circa 3-5 cm long, finger-thick pieces. Large rhubarb stalks may benefit from peeling first. Mix the chopped rhubarb with the sweetener. Let it sit for 30 minutes to macerate. This process draws out excess liquid and prevents the cake from becoming soggy.
Preheat the oven to 180 C / 350F and line the bottom of a 20 cm / 8 inch round springform with parchment paper. Grease the sides with butter. In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, fluffy and double in size. About 2 minutes. Add the sweetener, melted and cooled butter, cream cheese, almond milk vanilla extract and almond extract (if using). Continue beating for another 1 minute. Mix the almond flour, coconut flour and baking powder in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter.
Streusel: Mix all ingredients in a separate bowl using a fork.
Fill the cake batter into the springform. Arrange the rhubarb pieces in a single layer over it. Top off with the streusel mix. Bake in the preheated oven on the middle shelf for 60-65 minutes or until a skewer inserted comes out free of dough. Check after 35-40 minutes. If the top of the cake has browned sufficiently, loosely cover it with a piece of aluminium foil to prevent burning. Let the cake cool completely before releasing and removing the springform.
4 Comments
1 cup / 140g rhubarb diced
¼ cup / 50g granulated sweetener for macerating (soaking)
Cake:
4 eggs large, room temperature
½ cup / 114g butter melted, then cooled
¼ cup / 60g cream cheese
¼ cup / 60ml almond milk
½ cup / 100g granulated sweetener use up to ⅔ cup if you like a sweeter cake
2 cup / 200g almond flour
¼ cup / 30g coconut flour
2 teaspoon baking powder
1 tablespoon vanilla extract
1 teaspoon almond extract optional
Streusel
½ cup / 50g almond flour
1 tablespoon coconut flour
2 tablespoon butter melted
1 ½ tablespoon granulated sweetener
1 teaspoon cinnamon
Revised Formatting for Legibility:
—
## Keto Rhubarb Coffee Cake
Rhubarb
– 1cup or 140g rhubarb, diced
– ¼ cup or 50g granulated sweetener for macerating (soaking)
Cake
– 4 eggs large, room temperature
– ½ cup or 114g butter melted, then cooled
– ¼ cup or 60g cream cheese
– ¼ cup or 60ml almond milk
– ½ cup or 100g granulated sweetener (Use up to ⅔ cup if you like a sweeter cake)
– 2 cup or 200g almond flour
– ¼ cup or 30g coconut flour
– 2 tsp baking powder
– 1 tbsp vanilla extract
– 1 tsp almond extract (optional)
Streusel
– ½ cup or 50g almond flour
– 1 tbsp coconut flour
– 2 tbsp butter (melted)
– 1 ½ tbsp granulated sweetener
– 1 tsp cinnamon
### Instructions
Chop the rhubarb into circa 3-5 cm long, finger-thick pieces. Large rhubarb stalks may benefit from peeling first. Mix the chopped rhubarb with the sweetener. Let it sit for 30 minutes to macerate. This process draws out excess liquid and prevents the cake from becoming soggy.
Preheat the oven to 180 C / 350F and line the bottom of a 20 cm / 8 inch round springform with parchment paper. Grease the sides with butter. In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, fluffy and double in size. About 2 minutes. Add the sweetener, melted and cooled butter, cream cheese, almond milk vanilla extract and almond extract (if using). Continue beating for another 1 minute. Mix the almond flour, coconut flour and baking powder in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter.
Streusel: Mix all ingredients in a separate bowl using a fork.
Fill the cake batter into the springform. Arrange the rhubarb pieces in a single layer over it. Top off with the streusel mix. Bake in the preheated oven on the middle shelf for 60-65 minutes or until a skewer inserted comes out free of dough. Check after 35-40 minutes. If the top of the cake has browned sufficiently, loosely cover it with a piece of aluminium foil to prevent burning. Let the cake cool completely before releasing and removing the springform.
Yum!!
damn that looks good, i’m boutta bust