Description
Keto Strawberry Rhubarb Dump Cake is a delightful low-carb dessert that’s both sweet and tart!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated erythritol or preferred keto sweetener
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, and erythritol. Stir until well mixed and let it sit for about 10 minutes to release juices.
- In another bowl, mix together the almond flour, shredded coconut, baking powder, and salt.
- Add the melted butter and vanilla extract to the dry ingredients and stir until it forms a crumbly mixture.
- Spread the fruit mixture evenly into a greased 9×13-inch baking dish.
- Sprinkle the crumbly almond flour mixture over the top of the fruit layer evenly.
- Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the fruit is bubbly.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
- This dessert is great served warm or chilled.
- You can use other low-carb sweeteners if preferred.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Keto, Strawberry, Rhubarb, Dump Cake, Low Carb, Healthy Dessert