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Keto Coconut & Rhubarb Cake

4.5 stars, average of 18 ratings

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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.

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Hands-on Overall

Serving size 1 slice

Allergy information for Keto Coconut & Rhubarb Cake

✔  Gluten free
✔  Dairy free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving, 1 slice)

Net carbs2.9 grams
Protein7.2 grams
Fat12.2 grams
Calories173 kcal

Calories from carbs 8%, protein 19%, fat 73%

Total carbs6.9 gramsFiber4 gramsSugars2.2 gramsSaturated fat7.5 gramsSodium205 mg(9% RDA)Magnesium32 mg(8% RDA)Potassium194 mg(10% EMR)

Ingredients (makes 10 servings)

Instructions

  1. 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.
    Keto Coconut & Rhubarb Cake
  2. Add coconut to a food processor and process until finely ground, resembling almond meal.
    Keto Coconut & Rhubarb Cake
  3. 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.
    Keto Coconut & Rhubarb Cake
  4. Add the wet ingredients and process a few seconds until all ingredients are combined.
  5. 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.
    Keto Coconut & Rhubarb Cake
  6. 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.
    Keto Coconut & Rhubarb Cake
  7. 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. Keto Coconut & Rhubarb Cake
  8. 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

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Coconut, dried, desiccated, shredded (organic, unsweetened)
1.5 g4 g2.5 g67 kcal
Sukrin Gold, brown sugar substitute
0.3 g0 g0 g1 kcal
Almond flour (blanched ground almonds, almond meal)
0.4 g1.1 g2.6 g30 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Eggs, free-range or organic
0.1 g1.9 g1.4 g21 kcal
Almond milk natural (unsweetened)
0.1 g0.1 g0.2 g3 kcal
Coconut oil, extra virgin
0 g0 g5.4 g49 kcal
Rhubarb, raw
0.3 g0.1 g0 g3 kcal
Total per serving, 1 slice
2.9 g7.2 g12.2 g173 kcal

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Dearna Bond
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Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (14)

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

Reply

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.

Reply

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...

Reply

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 😊

Reply

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! 😍

Reply

Thank you Magdalena, glad you enjoyed! And now it's the rhubarb season!

Reply

I made this yesterday. It's perfect and so most and delicious. Mgt rhubarb sank though 🤫😆

Reply

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? 😊

Reply

I wonder if rhubarb is 120 gr total?  Cant wait to taste!

Reply

It is 125 g (about 1.5 cups sliced, large pieces) although you could use a lot more. It's ultra low in carbs 😊

Reply

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.

Reply

Thank you Christine!

Reply

Looks absolutely divine! Nutrition is per slice, how many slices per cake please?

Reply

That's correct! Each cake makes 8-10 slices 😊 Nutrition facts are calculated using 10 slices per cake.

Reply