This low carb and Keto coffee cake has a tart sweet rhubarb layer and a streusel crumb topping. It's a wonderful summertime dessert with just 5g net carbs.

Greetings fellow rhubarb lovers!
I've been taste-testing rhubarb sauce all morning, and boy is my mouth tired! Rhubarb is ridiculously sour on its own, so I've been adding a little more sweetener, testing it, puckering up my mouth because it is so sour, and then starting the process again. The reason for all this experimentation is that, like lemon recipes, it's very easy to make rhubarb either too sweet or too sour.
Nevertheless I persisted, as they say.
But let me back up for a minute. If you have searched for and found this recipe, then you are likely familiar with the wonders of rhubarb. But for the rhubarb newbies out there: rhubarb is a cultivated perennial plant with red and green stalks and large (poisonous!) leaves.
Rhubarb is usually sugared up and used in desserts as though it is a fruit, but it’s technically a low carb vegetable. But to confuse things even more, a 1947 court opinion deemed the plant a fruit since it's often used that way. So you really have your pick in terms of what you call a nice hot pink stalk of rhubarb. I prefer to think of it as "sour celery".

So let's talk about the Keto Rhubarb Coffee Cake that we can make with this wonderfully tart plant.
Over the years, I've shared low carb recipes for Strawberry Rhubarb Cobbler, and my personal favorite, Rhubarb Cobbler Ice Cream. And today's recipe for Keto Rhubarb Coffee Cake fits right in. It's a simple vanilla coffee cake, topped by a tart and sweet rhubarb sauce and then sprinkled with a streusel crumb topping. It is a truly fabulous dessert.
Just promise me that you won't go rhubarb crazy and make yourself a suit out of rhubarb leaves.
Have a little dignity.

If you liked this low carb coffee cake, then you might like my recipes for Keto Lemon Pound Cake, Strawberry Jello Layer Cake or Toasted Almond Torte.














Gabriel says
Hi there!
Can you freeze the pieces I wonder? Has anyone tried. Thanks
Emily Krill says
I haven't tried, but it should be fine.
Marie Weatherall says
Mine is delicious but soggy top.
Cara says
Just made this and it turned out A-m-a-z-i-n-g!! Rave reviews all around. Thanks for the recipe. I will definitely make this again, exactly as is (minus the food colouring).
One question though: What is the best way to store the leftovers?
EmilyKrill says
Great! Glad you liked it. You can keep the cake on the counter at room temperature for 2-3 days, but it’s best the day of.