Ingredients
150g Plain Skyr (high-protein yogurt)
3 Eggs
50g Almond Flour
40g Desiccated Coconut
25g Butter, melted
25g Coconut Oil, melted
1 Teaspoon Vanilla Extract
40g Erythritol, powdered
2 Teaspoons Baking Powder
1/2 Rhubarb Stalk
How To Make
Preheat the oven: Set it to 180°C (355°F) and line a 6-inch round baking pan with parchment paper.
Whip the egg whites: In a clean bowl, use a hand mixer to beat the egg whites until stiff peaks form.
Beat the yolks and sweetener: In another bowl, mix the egg yolks with erythritol until smooth and pale.
Add the dry and wet ingredients: Stir in the almond flour, desiccated coconut, melted butter, coconut oil, vanilla extract, baking powder, and yogurt. Mix until fully combined.
Fold in the egg whites: Gently fold the whipped egg whites into the batter to keep it light and airy.
Add the rhubarb: Pour the batter into the pan and scatter chopped rhubarb evenly over the top.
Bake the cake: Bake for 40–45 minutes, or until golden and a toothpick comes out clean from the center.
Ingredients
150g Plain Skyr (high-protein yogurt)
3 Eggs
50g Almond Flour
40g Desiccated Coconut
25g Butter, melted
25g Coconut Oil, melted
1 Teaspoon Vanilla Extract
40g Erythritol, powdered
2 Teaspoons Baking Powder
1/2 Rhubarb Stalk
How To Make
Preheat the oven: Set it to 180°C (355°F) and line a 6-inch round baking pan with parchment paper.
Whip the egg whites: In a clean bowl, use a hand mixer to beat the egg whites until stiff peaks form.
Beat the yolks and sweetener: In another bowl, mix the egg yolks with erythritol until smooth and pale.
Add the dry and wet ingredients: Stir in the almond flour, desiccated coconut, melted butter, coconut oil, vanilla extract, baking powder, and yogurt. Mix until fully combined.
Fold in the egg whites: Gently fold the whipped egg whites into the batter to keep it light and airy.
Add the rhubarb: Pour the batter into the pan and scatter chopped rhubarb evenly over the top.
Bake the cake: Bake for 40–45 minutes, or until golden and a toothpick comes out clean from the center.
Rhubarb Cake
Description
Rhubarb Cake brings together the tart brightness of rhubarb with a soft, moist base made from almond flour and coconut. High-protein Skyr yogurt adds richness, while erythritol and vanilla round out the flavors. Melted butter and coconut oil keep it tender, making every slice both flavorful and filling. With just 1.8 g net carbs per serving, this seasonal cake is perfect for spring or summer gatherings—an ideal choice for anyone seeking a light, fruity, low-carb dessert.
Category
Cakes
Nutrition List (per serving)
Total Fat: 14g | Carbs: 4.4g | Added Sugar: 0g | Fiber: 2.6g | Protein: 4.5g | Net Carbs: 1.8g
Grade
0–2g Net Carbs
Preparation Time
60 Minutes
Servings
8 Servings
Ingredients Information
Disclaimer
Information on this page is for general educational purposes and is not medical advice. Nutrition needs vary; consider allergies, intolerances, and individual health conditions when preparing recipes. If you have diabetes, kidney disease, an eating-disorder history, or other medical concerns, consult a qualified professional before making major dietary changes (including keto-style diets).