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Rhubarb Coffee Cake [Low Carb & Keto]

Best Gluten Free Rhubarb Crumb Cake with Streusel Topping

4.8 from 6 reviews

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.  Make it soon though- rhubarb is gone from stores before you know it!

Scale

Ingredients

Coffee Cake:

6 tablespoons unsalted butter, softened

1/4 cup Swerve or equivalent granulated sweetener*

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup super fine almond flour

1/3 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon xanthan gum

1/4 cup heavy whipping cream 

1/4 cup water

Rhubarb Filling:

4 cups rhubarb, cut into 1/2 pieces

1/2 cup Swerve or equivalent granulated sweetener*

1/2 cup water

1/4 teaspoon xanthan gum

34 drops red food coloring, if desired

Streusel Topping:

1/4 cup Swerve or equivalent granulated sweetener*

3/4 cup super fine almond flour

1/3 cup sliced almonds

3 tablespoons butter, melted

Instructions

1.  Pre-heat oven to 375 degrees F and liberally grease a 9 inch spring form pan.  

2.  Begin with the coffee cake ingredients.  In a large bowl, with an electric mixer, cream together 6 tablespoons butter and 1/4 cup sweetener until light and fluffy.

3.  Beat in eggs, one at a time and then add vanilla.

4.  In a medium sized bowl, mix together salt, almond flour, coconut flour, baking powder and xanthan gum.  Beat the dry ingredients into the wet.  Then beat in water and cream.  

5.  The batter will be very thick.  Pour batter into the spring form pan and smooth the top with a spatula.

6.  Bake for 18-24 minutes until top is browned and a toothpick in the middle comes out clean.

7.  As soon as the cake goes in the oven, you can make the rhubarb sauce.  Add rhubarb, water and sweetener to a medium sized sauce pan and bring to a boil over Medium High heat. 

8  Simmer until rhubarb is soft and partially broken down and the liquid has reduced, 4 minutes.  Taste the rhubarb filing for sweetness and add more sweetener if desired.   Sprinkle xanthan gum over the rhubarb and quickly stir it in.  Simmer for 2 minutes more until thickened.  If it’s not a pretty pink color, you can add a few drops of red food coloring, if you like.  

9.  For the streusel topping, in a medium sized bowl, mix together 1/4 cup sweetener, 3/4 cup almond flour and 1/3 cup sliced almonds.  Stir in melted butter until crumbs form.

10.  Spoon the rhubarb over the cooked coffee cake and smooth it from edge to edge.  Crumble streusel on top.

11.  Turn the heat up to broil, but leave the rack in the middle.  Broil for 1-2 minutes until crumble topping is browned.  Keep a very close eye on it because it will brown quickly.

12.  Cool completely in the pan.  Carefully remove the outer wall of the spring form pan and cut into 10 slices.  

Notes

*This recipe uses a whole cup of Swerve, so make sure that you have enough before starting the first step.  Each 12oz bag contains 1 1/2 cups.  

Nutrition

Keywords: Low Carb Rhubarb Coffee Cake, Keto Rhubarb Coffee Cake, Low Carb Rhubarb Crumb Cake, Keto Rhubarb Crumb Cake