For those following a ketogenic lifestyle, finding delicious and satisfying desserts can sometimes be a challenge. However, with the versatility of low-carb ingredients, it's entirely possible to enjoy classic treats without derailing your diet. Rhubarb, with its unique tart flavor and low carb count, is an excellent ingredient for keto-friendly desserts. This article explores various keto rhubarb cake recipes, offering a perfect blend of sweet and tart flavors while keeping carb counts low.
Why Rhubarb is Keto-Friendly
Rhubarb is a cultivated perennial plant. While often used in desserts like a fruit because it's usually sugared up, rhubarb is technically a low-carb vegetable. A 1947 court opinion even deemed the plant a fruit since it's often used that way. Fresh rhubarb contains very few carbs per serving, making it an excellent addition to a keto diet. Diced rhubarb stalks have only 6g of carbs and 2g of fiber per cup, resulting in just 4g of net carbs. This low carb count allows for creative and delicious keto desserts.
Keto Strawberry Rhubarb Dump Cake
One of the easiest and most popular keto rhubarb desserts is the Keto Strawberry Rhubarb Dump Cake. This recipe is a perfect blend of sweet and tart, bursting with fresh summer flavors.
Ingredients and Their Roles
- Strawberries and Rhubarb: These are the stars of the filling, providing a magical combination of tartness and sweetness. Fresh berries and rhubarb are recommended for the best results. Frozen strawberries can make the filling too soupy.
- Almond Flour: A finely ground almond flour is essential for the cake topping, providing a low-carb and gluten-free base.
- Sweetener: A powdered sweetener is used for the filling to avoid grittiness, while an erythritol-based granular sweetener is used for the topping to ensure it crisps up properly.
- Glucomannan: This helps to thicken the filling as the fruit releases its juice during baking.
Preparation
- Prepare the filling: In a glass or ceramic baking dish, combine the strawberries, rhubarb, powdered sweetener, and glucomannan. Toss well to combine.
- Make the cake mix: In a separate bowl, whisk together almond flour, granular sweetener, coconut flour, baking powder, and salt. Sprinkle this mixture evenly over the fruit filling.
- Drizzle the butter: Melted butter is drizzled over the dry mix, ensuring even coverage. Spooning the butter over the mix can provide better distribution.
- Bake the cake: Bake in a preheated oven at 350ºF (175°C) for about 45 minutes, or until the topping is golden brown and the filling is bubbling.
Tips for Success
- Using a glass or ceramic baking dish is recommended, as the acidity from the rhubarb can react with metal, giving the dessert a tinny taste.
- Ensure even distribution of butter over the “cake mix” for uniform cooking.
- Allow the cake to cool slightly after baking, as the topping will crisp up as it cools.
Nutritional Information
Each serving of this Keto Strawberry Rhubarb Dump Cake contains approximately 7.4g of carbs and 3.4g of fiber, resulting in a net carb count of 4g per serving.
Keto Rhubarb Coffee Cake
Another delightful option is Keto Rhubarb Coffee Cake, which combines a moist vanilla cake with a tart rhubarb sauce and a streusel crumb topping. This cake offers a delightful combination of textures and flavors and is perfect for an afternoon treat or a special brunch.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- Cake: This typically includes almond flour, a low-carb sweetener (such as erythritol or monk fruit blend), eggs, butter, cream cheese, almond milk, and vanilla extract.
- Rhubarb Filling: This involves chopped rhubarb stalks mixed with sweetener and simmered until soft and partially broken down.
- Streusel Topping: A mix of almond flour, sweetener, and cinnamon creates a delicious crumbly topping.
Preparation
- Prepare the Rhubarb: Chop the rhubarb into 3-5 cm long pieces. Mix the chopped rhubarb with sweetener and let it sit for 30 minutes to macerate. This process draws out excess liquid and prevents the cake from becoming soggy.
- Make the Cake Batter: Beat eggs until pale and fluffy. Add sweetener, melted butter, cream cheese, almond milk, and vanilla extract. Mix almond flour, coconut flour, and baking powder in a separate bowl, then add to the wet ingredients.
- Create the Streusel: Mix all streusel ingredients in a separate bowl using a fork.
- Assemble and Bake: Fill the cake batter into a prepared springform pan. Arrange the rhubarb pieces in a single layer over it. Top with the streusel mix. Bake in a preheated oven at 350°F (175°C) for 60-65 minutes, or until a skewer inserted comes out free of dough.
Tips for Success
- Macerating the rhubarb before baking helps prevent a soggy cake.
- Adjust baking time based on the size of the baking pan. A smaller pan may require a longer baking time.
- Cover the cake loosely with aluminum foil if the top browns too quickly during baking.
Keto Coconut & Rhubarb Cake
For a tropical twist, consider a Keto Coconut & Rhubarb Cake. This recipe combines the flavors of coconut and rhubarb into a moist and flavorful cake.
Ingredients
- Shredded unsweetened coconut
- Sukrin Gold or granulated low-carb sweetener
- Almond flour
- Gluten-free baking powder
- Baking soda
- Eggs
- Unsweetened almond milk
- Melted coconut oil
- Chopped rhubarb stalks
Preparation
- Preheat oven to 340 °F (170 °C).
- Finely grind the shredded coconut in a food processor until it resembles almond meal.
- Combine the ground coconut, almond flour, baking powder, baking soda, sweetener, eggs, almond milk, and coconut oil.
- Pour into a prepared cake tin and arrange the chopped rhubarb evenly on top. Sprinkle the reserved sweetener over the rhubarb.
- Bake for 40-45 minutes until the edges are brown and a skewer inserted comes out mostly clean.
Low-Carb Strawberry Rhubarb Upside-Down Cake
Inspired by pineapple upside-down cake, this recipe offers a delightful twist using rhubarb and strawberries. The result is a gorgeous sweet-tart topping over a moist cake.
Ingredients
- Fruit Layer: Fresh rhubarb, fresh strawberries, granulated stevia/erythritol blend, xanthan gum, sea salt.
- Cake Batter: Almond flour, erythritol/stevia blend, baking soda, sea salt, unsweetened almond milk, eggs, whiskey (optional), vanilla extract, melted butter or coconut oil.
Preparation
- Prepare the Fruit Layer: Mix sliced rhubarb and strawberries with sweetener, xanthan gum, and sea salt. Transfer to a greased baking dish.
- Make the Cake Batter: Whisk together almond flour, sweetener, baking soda, and sea salt. In a separate bowl, whisk together almond milk, eggs, whiskey, and vanilla extract. Slowly stream in the melted butter while whisking. Pour the wet ingredients into the dry ingredients and mix thoroughly.
- Assemble and Bake: Spread the batter over the strawberries and rhubarb. Bake in a preheated oven at 350ºF (175°C) for 25-32 minutes, until the top springs back when lightly touched and a toothpick comes out clean.
- Invert and Serve: Allow the cake to cool for about 5 minutes, then cover the top with a serving plate. Quickly flip over so that the cake comes out on the serving plate. Serve warm or cold.
Tips for Success
- Adding a tablespoon of whiskey to the cake batter (optional) enhances the flavor.
- Serving the cake with a scoop of low-carb ice cream elevates the dessert.
General Tips for Keto Baking
- Use High-Quality Keto-Friendly Flours: Almond flour and coconut flour are the most common choices. Almond flour provides a texture similar to wheat flour, while coconut flour is more absorbent and requires more liquid in the recipe.
- Choose the Right Sweetener: Erythritol, monk fruit, and stevia are popular keto-friendly sweeteners. Some sweeteners work better in certain applications, so experiment to find your preference.
- Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
- Monitor Baking Time: Keto cakes can sometimes brown more quickly than traditional cakes. Keep a close eye on the cake and cover it with foil if necessary to prevent burning.
Read also: Keto Calorie Counting: A Detailed Guide
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