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Keto Coconut & Rhubarb Cake

Dearna BondUpdated 28 March 2021★★★★★4.5 (36 ratings)

Ready in 1h
3.5 g net carbs
173 kcal
Serves 10

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Keto Coconut & Rhubarb Cake (low-carb, keto, paleo)

This cake is one of my favorites for being both easy and delicious. I first made it a few years ago as a paleo cake, using a little raw honey or maple syrup to sweeten.

I’ve used Sukrin gold for this version purely to get the taste closer to my original version, however you could use another preferred sweetener. As coconut is naturally sweet, I find that you can quite easily reduce the amount of sweetener in this cake if you prefer your cakes less sweet like I do.

This cake is great for brunch served with Greek yoghurt, or with thickened cream for an afternoon snack. I use rhubarb which is a lovely tart contrast against the sweet cake, but you could use berries instead (fresh or frozen) if rhubarb isn’t in season.

Step-by-step

Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Grease and line a 23 cm (9 inch) springform pan.
Add coconut to a food processor and process until finely ground, resembling almond meal.
Reserve about 2 tablespoons of the granulated sweetener for topping. Add all of the remaining dry ingredients to the coconut and pulse once or twice to combine.
Add the wet ingredients and process a few seconds until all ingredients are combined.
Allow the mixture to sit for about 5 minutes which will allow some of the liquids to be absorbed, thus risking spill from the cake tin.
Pour into a prepared cake tin and arrange the chopped rhubarb evenly on top, and then the reserved 2 tablespoons of your preferred granulated low-carb sweetener.
Bake for 40 to 45 minutes. The edges should be brown and starting to come away from the side, and a skewer inserted should come out mostly clean (note that this is a fairly moist cake so it will not come out completely clean). You can optionally serve this cake with whipped cream or coconut cream.
Store the cake in an airtight container in the fridge up to a week (or 3 to 4 days at room temperature). This cake also freezes well!

Keto Coconut & Rhubarb Cake

Recipe

Keto Coconut & Rhubarb Cake

★★★★★4.5 (36 ratings)

This tasty coffee cake is moist and so simple to make. It's low-carb and gluten-free with less than 3 grams of ...

Hands on: 15m
Overall: 1h
Servings: 10

3.5 g
Net carbs: 7.2 g
Protein: 12.2 g
Fat: 173
kcal

Ingredients makes 10 servings

1 ³/₄ cups shredded, unsweetened coconut (200 g/ 7.1 oz)
¹/₂ cup Sukrin Gold or granulated low-carb sweetener of choice (120 g/ 4.2 oz)
¹/₂ cup almond flour (50 g/ 1.8 oz)
1 tsp gluten-free baking powder
1 tsp baking soda
3 large eggs
³/₄ cup unsweetened almond milk (180 ml/ 6 fl oz)
¹/₄ cup melted coconut oil (60 ml/ 2 fl oz)
1 ¹/₂ cups roughly chopped rhubarb stalks (125 g/ 4.4 oz)

Instructions

Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Grease and line a 23 cm (9 inch) springform pan.
Add coconut to a food processor and process until finely ground, resembling almond meal.
Reserve about 2 tablespoons of the granulated sweetener for topping. Add all of the remaining dry ingredients to the coconut and pulse once or twice to combine.
Add the wet ingredients and process a few seconds until all ingredients are combined.
Allow the mixture to sit for about 5 minutes which will allow some of the liquids to be absorbed, thus risking spill from the cake tin.
Pour into a prepared cake tin and arrange the chopped rhubarb evenly on top, and then the reserved 2 tablespoons of your preferred granulated low-carb sweetener.
Bake for 40 to 45 minutes. The edges should be brown and starting to come away from the side, and a skewer inserted should come out mostly clean (note that this is a fairly moist cake so it will not come out completely clean). You can optionally serve this cake with whipped cream or coconut cream.
Store the cake in an airtight container in the fridge up to a week (or 3 to 4 days at room temperature). This cake also freezes well!

Nutrition per serving, 1 slice

Carbs 9%Protein 19%Fat 72% of calories

Net carbs: 3.5 g
Total carbs: 18.5 g
Fiber: 4 g
Sugars: 2.2 g
Protein: 7.2 g
Fat: 12.2 g
Saturated fat: 7.5 g
Calories: 173 kcal
Sodium: 205 mg · 8.92% RDA
Magnesium: 32 mg · 7.96% RDA
Potassium: 194 mg · 9.72% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)	1.5 g	4 g	2.5 g	67
Sukrin Gold, brown sugar substitute	0.9 g	0 g	0 g	1
Almond flour (blanched ground almonds, almond meal)	0.4 g	1.1 g	2.6 g	30
Baking powder, gluten-free	0.1 g	0 g	0 g	1
Baking soda, raising agent (bicarbonate of soda)	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1.9 g	1.4 g	21
Almond milk natural (unsweetened)	0.1 g	0.1 g	0.2 g	3
Coconut oil, extra virgin	0 g	0 g	5.4 g	49
Rhubarb, raw	0.3 g	0.1 g	0 g	3
Total	3.5 g	7.2 g	12.2 g	173

Serving size 1 slice

Gluten free
Dairy free
Pork free
Avocado free
Fish free
Shellfish free
Beef free
Pescatarian
Vegetarian

Comments & ratings (14)

4.536 ratings

5 ★24
4 ★6
3 ★6
2 ★0
1 ★0

Kathryn von Stein26 August 2020
Could I substitute more almond flour for the shredded coconut as I really don’t like the flavour? If so, would it be the same amount (200g) or less?
Thanks so much
1. Martina @ KetoDietAuthor28 August 2020
  Hi Kathryn, you could use fine coconut flour instead. To do that, use 2 tablespoons of coconut flour instead of the 1/2 cup almond flour. If the dough is too thick, add a dash of water or almond milk.
  1. Kathryn von Stein28 August 2020
    Sorry if I wasn’t clear. I don’t want to replace the almond flour, I’m fine with that. I want to replace the 200g of shredded coconut...
    1. Martina @ KetoDietAuthor29 August 2020
      Oh I'm sorry you were clear, I misread it! So you could use about the same amount of almond flour (200 g) which is about 2 cups. It's just a guess but should work 😊
Magdalena Yonova7 May 2020
I was suuuper surprised by how amazing it tastes!!!!
Usually, I'm trying to avoid as much as possible making desserts with coconut flour because of the very dry texture, but this time I thought it might be different since it is made with shredded coconut and it turned out to be soooo freaking delicious and moist! 😍
1. Martina @ KetoDietAuthor11 May 2020
  Thank you Magdalena, glad you enjoyed! And now it's the rhubarb season! ❤️
Sarah15 June 2019
I made this yesterday. It's perfect and so most and delicious. Mgt rhubarb sank though 🤫😆
1. Martina @ KetoDietAuthor20 June 2019
  I'm glad you enjoyed! I wonder if baking it for 5 minutes and then adding the rhubarb could be a good way to keep it on top? 😊
Ursula K6 June 2019
I wonder if rhubarb is 120 gr total? Cant wait to taste!
1. Martina @ KetoDietAuthor20 June 2019
  It is 125 g (about 1.5 cups sliced, large pieces) although you could use a lot more. It's ultra low in carbs 😊
Christine26 May 2019
I made this cake today, it came out so delicious. I never would have tried it with greek yoghurt, but it is a perfect match. Thank you for this wonderful recipe.
1. Martina @ KetoDietAuthor26 May 2019
  Thank you Christine! ❤️
Sarah21 May 2019
Looks absolutely divine! Nutrition is per slice, how many slices per cake please?
1. Martina @ KetoDietAuthor22 May 2019
  That's correct! Each cake makes 8-10 slices 😊 Nutrition facts are calculated using 10 slices per cake.