Keto Coconut & Rhubarb Cake

Step 1Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Grease and line a 23 cm (9 inch) springform pan.

Step 2Add coconut to a food processor and process until finely ground, resembling almond meal.

Step 3Reserve 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.

Step 4Add the wet ingredients and process a few seconds until all ingredients are combined.

Step 5Allow 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.

Step 6Pour 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.

Step 7Bake 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.

Step 8Store 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!