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Keto Rhubarb Coffee Cake Recipe

When spring rolls around, it’s not just about the blossoms and warmer weather; it’s also about those unique seasonal ingredients that make their way into our kitchens. Rhubarb, with its tart and tangy flavor, takes center stage in this delightful Keto Rhubarb Coffee Cake. Perfect for a spring brunch, an afternoon tea, or even as a cozy dessert after dinner, this cake combines the aromatic allure of warm spices and sweet streusel with the health benefits of a keto-friendly recipe. Let’s dive into making this scrumptious treat that promises to be as satisfying as it is healthy.

Keto Rhubarb Coffee Cake

A tempting treat that pairs the tartness of rhubarb with a sweet, crumbly topping.


  • Rhubarb:
    • 1 cup (140g) rhubarb, diced
    • ¼ cup (50g) granulated sweetener for macerating
  • Cake:
    • 4 large eggs, room temperature
    • ½ cup (114g) butter, melted then cooled
    • ¼ cup (60g) cream cheese
    • ¼ cup (60ml) almond milk
    • ½ cup (100g) granulated sweetener (up to ⅔ cup for a sweeter cake)
    • 2 cups (200g) almond flour
    • ¼ cup (30g) coconut flour
    • 2 tsp baking powder
    • 1 tbsp vanilla extract
    • 1 tsp almond extract (optional)
  • Streusel:
    • ½ cup (50g) almond flour
    • 1 tbsp coconut flour
    • 2 tbsp butter, melted
    • 1 ½ tbsp granulated sweetener
    • 1 tsp cinnamon


  1. Start by macerating the rhubarb: Mix the chopped rhubarb with the sweetener and let it sit for 30 minutes. This draws out excess liquid and enhances the rhubarb’s flavor.
  2. Preheat your oven to 180°C (350°F) and prepare an 8-inch round springform pan by lining the bottom with parchment paper and greasing the sides with butter.
  3. In a large bowl, beat the eggs with an electric mixer until pale and fluffy. Add the sweetener, cooled butter, cream cheese, almond milk, vanilla extract, and almond extract; beat for another minute.
  4. In a separate bowl, mix the almond flour, coconut flour, and baking powder. Gradually add to the wet ingredients, mixing to form a smooth batter.
  5. For the streusel, combine all ingredients in another bowl with a fork.
  6. Pour the batter into the prepared pan, arrange the macerated rhubarb over it, and sprinkle with the streusel mixture.
  7. Bake for 60-65 minutes or until a skewer comes out clean. If the top browns too quickly, cover loosely with foil.
  8. Allow the cake to cool completely before removing from the pan.

Breakdown of Ingredients and Average Carb Content

Indulging in a slice of cake while keeping an eye on carbs is easy with our Keto Rhubarb Coffee Cake. Here’s a quick look at the average carb content per ingredient:

  • Rhubarb: 1g net carbs per ¼ cup
  • Almond Flour: 2g net carbs per ¼ cup
  • Coconut Flour: 1.5g net carbs per tablespoon
  • Granulated Sweetener: 0g (erythritol-based)
  • Eggs, Butter, Cream Cheese: Minimal to 0g

This cake is not only delicious but also fits perfectly into a ketogenic lifestyle, with total net carbs typically around 5-6g per serving.

A Slice of Keto Heaven

There’s something truly magical about turning simple, wholesome ingredients into a dessert that feels indulgent yet is fully keto-compliant. This Keto Rhubarb Coffee Cake does just that, proving that you don’t have to give up on your favorite flavors to stick to your health goals. Whether you’re hosting a spring party or just craving something sweet and satisfying, this coffee cake is sure to hit the spot, making every bite a celebration of flavor and health.

Recipe Credit ; modelfox4

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