Juicy low carb rhubarb cake with coconut flour

Looking for delicious rhubarb recipes? Then you'll love our low carb rhubarb cake without sugar. We bake with almonds and Coconut flour* the juiciest cake without carbohydrates you know.

There are the pink stalks now in front of me. Eerily fragrant, beautifully colored pink and really crisp.

And what do we make of it? Again Rhubarb porridge with strawberries? No, not this time.

Because today something very special on the table: a juicy low carb rhubarb cake.

So no cake with lots of sugar and carbohydrates. No, today's cake with Coconut flour*. Let's take a quick look at the ingredients before we get to the recipe.

This recipe is

• Low carb
• Keto suitable
• gluten free
• long satiating
• Very juicy
• Cravings suppressant
• pleasantly sweet and sour at the same time

What ingredients do I need for the low carb rhubarb pie?

Since today's recipe is low in carbohydrates, sugar and white flour are of course taboo. Instead, healthier ingredients are used, which additionally saturate for a long time.

So much is already betrayed: The delicious low carb cake tastes like spring itself. Pleasantly sweet thanks to Birch sugar*, refreshing and slightly tart due to the rhubarb and incredibly juicy.

We have not chosen the ingredients for nothing or by chance. The combination of them should get your digestion going. And this makes especially the almonds and the Coconut flour*. Rhubarb, which is very low in calories, also has many benefits for your health.

Rhubarb

The fact that the red and green stalks are considered healthy is mainly due to their low calorie content. Rhubarb has just 20 calories per 100 grams. In addition, the vegetable trumps with a high potassium content, calcium, phosphorus and vitamin C.

Important for those who struggle with high blood pressure: The high content of potassium contributes to a healthy blood pressure. In addition, it ensures a balanced acid-base balance and helps in the utilization of carbohydrates.

Coconut flour and almonds

They replace the classic white flour found in every other cake. The great advantage here is that they bring a pleasant coconut flavor to the dough. In addition, they are very juicy due to their high fat content and retain moisture particularly well. The cake is therefore as juicy after 2-3 days as after baking.

Eggs

Unlike a cake with normal flour, the low carb rhubarb cake requires a lot of liquid. This is due to the Coconut flour*. It binds an enormous amount of moisture, which is why classic recipes always need to be adapted. You cannot mix white flour 1:1 with Coconut flour* exchange.

Therefore, for this recipe we need five eggs. A part of it you can replace with applesauce, if you don't have too many eggs on hand.

Yogurt

Because the eggs alone are not enough as a liquid ingredient, some yogurt must be added to the recipe. It makes and keeps the cake really nice and moist.

Birch sugar

Classic household sugar is replaced by Birch sugar* (Xylitol*) replaced. If you wish, you can also Erythritol* can be used. The sweetness is almost the same. However, I like to use a little less sweetener, so the cake may not be sweet enough. Especially for those who like to snack a lot.

In this case, after baking, you simply sprinkle a little more Powder Xucker* on the cake - or classic Birch sugar*.

Cinnamon

Did you know that Cinnamon* can trick our taste buds? Recipes that don't taste so sweet can be made with Cinnamon* are added. When we eat/drink it, the brown powder tricks our body into thinking it is sweet. There is a trick for anyone who wants to test it. Prepare a cocoa with baking cocoa powder - this tastes quite bitter to most people. Now add 1/4 tsp Cinnamon* and stir well, it suddenly tastes much sweeter.

This is a great trick for those who want to reduce sugar and sugar substitutes. Give it a try!

And then we need a little salt, Baking powder* and grated lemon peel.

As a big rhubarb fan, you'll also enjoy these recipes:

• Juicy rhubarb crumble with strawberries
• Rhubarb strawberry jam with vanilla
• Rhubarb grits with strawberries and chia pudding
• Lightning recipe: rhubarb muffins

But here we go :) Get ready for the juiciest Low carb cake with rhubarbyou have ever eaten.

Important ingredients that you need for the recipe, I have picked out for you. You can find these two on Amazon.

• Coconut flour
• Birch sugar*

Recipe: Low carb rhubarb cake with coconut flour

Are you ready? Then you can start right away. If you've never made a coconut flour cake before, here's a detailed tutorial. If you've baked low carb before and are just looking for recipe inspiration, then you'll find a short version at the end of the post.

Here comes the longer version with quite detailed step-by-step instructions.

The dough is enough for a round springform pan with a diameter of 24 cm. Or a sheet with the dimensions 30 x 20 cm.

Ingredients

• 200 g rhubarb (approx. 1 stalk)
• 50 g coconut flour
• 100 g ground almonds*
• 1 packet Baking powder*
• 5 eggs
• 1 pinch salt
• 50 g Xylitol*
• 1 organic lemon
• 1 TSP Cinnamon*
• 100 g natural yogurt

Also: scale, vegetable peeler, three bowls, colander, mixer or whisk, cake pan.

1. prepare rhubarb

Wash the rhubarb and peel the lower part of the stalks. You can peel the remaining stalks or leave the peel on. Especially with very young and thin stalks the peel does not bother, the bigger and thicker they become, the more fibrous the peel becomes.

If you want to know more about it, take a look here: Peel rhubarb - yes or no?

By the way, if you cut the pieces very thinly, you can save on peeling. By the way, the cake is particularly beautiful when the proportion of pink pieces predominates.

Whatever you decide: Now cut the rhubarb into pieces of about 0.5 to 1 cm.

2. mix flour

Weigh the coconut flour and the almonds. Mix them together in a bowl, add the Baking powder* to this. If you like, you can pass the flour through a sieve to prevent lumps. For me, it's mainly the Baking powder* with pleasure - so it can be worth planning this extra step.

Set the mix aside.

3. lemon rub

Wash the lemon. Grate the zest over a vegetable bowl. You need about 1 tsp of lemon zest, the finer the zest the better.

4. crack eggs

Separate the eggs, beat the whites in a separate bowl and add a pinch of salt.

Put the egg yolk in another bowl.

First, whip the egg whites. Mix it with the mixer until it becomes nice and frothy and gains volume. Put it aside.

Now it's the egg yolk's turn. To make it fluffy, you add the Birch sugar* for this. Beat it until it rises nicely, which takes about three minutes - sometimes longer. Once the egg yolk is ready, add the lemon zest, Cinnamon* and yogurt. Stir well.

5. mix ingredients

Now slowly fold in the coconut flour and almond mix. Do this with a spoon - never with a mixer, otherwise the dough will collapse. Stir slowly and carefully.

At the very end, fold in the beaten egg whites. The dough is now ready.

6. bake the cake

Line the baking tray with baking paper or grease the baking pan properly. Pour the dough into the pan, distribute the rhubarb pieces on the dough. You can put them in a pattern or just spread them randomly.

Put it in the oven. At 175° top-bottom heat, the low carb rhubarb cake needs about 45 minutes. But be careful: It depends very much on the form you have chosen. In a high form it takes longer than in a flat form.

If you want to be on the safe side, test the cake after about 30 minutes. To do this, take a wooden skewer and poke it into the center of the cake. If the dough sticks to the stick, the cake is not yet done.

How long is the shelf life of the cake without carbohydrates?

You can easily store it in the refrigerator for two to three days. However, it has not even survived the morning with us.

Since the pink sticks contain a lot of liquid, it can quickly happen that the cake begins to mold. You can prevent this by putting them in the refrigerator.

However, you need to put the low carb cake for this best in a cake cover. Otherwise it will quickly become very dry. If you have made too much, you can also easily freeze it. Put it in a plastic box and close it with a lid. The cake will keep well in the freezer for about 6 months.

Let it thaw slowly - preferably overnight in the refrigerator, then it tastes like freshly baked.

And here, as promised, is the abridged version of the recipe with exact nutritional information per piece.

What are the benefits of low carb rhubarb pie?

Well, first of all, it comes completely without carbohydrates. And that is supposed to be very supportive, especially when losing weight.

However, if you want to shed a few kilos, that doesn't mean you now have to eat masses of our Low carb rhubarb pie may eat. But a piece you can treat yourself nicely :)

The advantages of a coconut flour cake are obvious. Because the flour of coconut is very low in fat, cholesterol-free, and high in fiber.

The pleasant taste of coconut is quite subtle and gives the cake a little exotic mood. In addition, coconut flour stimulates the metabolism.

It is very low in calories and at the same time well suited for sportswomen.coconut flour is namely very rich in protein. In addition, it promotes digestion and intestinal health. But our low carb rhubarb cake can do even more.

The grated almonds are rich in nutrients and vital substances such as magnesium, calcium, copper, vitamins B and E.

In addition, almonds are known to lower cholesterol. They strengthen bones and contain healthy fatty acids. And very importantly, almonds make you slim. Because they keep blood sugar levels constant, you feel less hungry.

And because we naturally want to save a few calories, our rhubarb cake comes without sugar and butter.

Instead, we use birch sugar (Xylitol*). This sugar substitute is not harmful to teeth and has fewer calories. And we replace the fatty butter with natural yogurt and eggs. Yummy.

And then we have the rhubarb itself. The pink stalks contain only 14 calories per 100 grams. But a lot of potassium, iron and phosphorus. Well, please if that does not all speak for the juicy low carb rhubarb cake with coconut flour?

Our conclusion

The cake is perfect for those who want to eat without carbohydrates or simply eat less of them. The juicy low carb rhubarb cake without sugar stimulates digestion, is incredibly delicious and can be feasted without remorse.

Good luck, have fun baking and enjoy!

To browse further:

• Low carb butter cookies: the basic recipe
• Low carb almond cookies without flour and sugar
• Low carb reindeer cookies: shortbread cookies with almond flour

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