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Keto Strawberry Rhubarb Cake

Keto Strawberry Rhubarb Cake That Will Wow Your Taste Buds

Delight in this Keto Strawberry Rhubarb Cake, a low-carb dessert that perfectly combines fresh strawberries and tart rhubarb.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Keto
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fruit Layer
  • 2 cups Strawberries Fresh and cut into small chunks
  • 1 cup Rhubarb Chopped stalks
  • 2 tablespoons Arrowroot Powder Acts as a thickener
  • 1/2 cup Erythritol or Monk Fruit Sweetener Keto-friendly sweeteners
Cake Batter
  • 1/2 cup Unsalted Butter Softened
  • 1/2 cup Golden Monk Fruit For caramel layer
  • 2 cups Almond Flour Gluten-free
  • 1/2 cup Coconut Flour Boosts fiber
Cake Enhancements
  • 1 tablespoon Baking Powder Leavening agent
  • 1/2 teaspoon Salt Enhances flavor
  • 1 tablespoon Lemon Zest Or lime zest
  • 1 teaspoon Vanilla Extract For flavor depth
  • 3 large Eggs Room temperature
  • 1/2 cup Sour Cream or Low-Carb Yogurt For creaminess
  • 2 tablespoons Lemon Juice Or lime juice

Equipment

  • Bundt pan
  • mixing bowls
  • hand mixer
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a bundt pan.
  2. Combine strawberries, rhubarb, arrowroot powder, and sweetener; let sit for 10 minutes.
  3. Sift together almond flour, coconut flour, baking powder, and salt.
  4. Cream the softened butter, then add sweetener and lemon zest.
  5. Incorporate eggs, sour cream, lemon juice, and vanilla extract.
  6. Combine the wet and dry ingredients until just mixed.
  7. Melt butter and golden monk fruit over medium heat and pour into the bundt pan.
  8. Layer the fruit mixture followed by the cake batter.
  9. Bake for approximately 45 minutes, then cool for 30 minutes before flipping.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 8gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Store leftovers wrapped tightly for up to 5 days in the fridge or freeze unflipped cakes for up to 3 months.

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