Rhubarb Coffee Cake – Sweet-Tart, Moist & Perfectly Low-Carb!

Looking for a moist, spiced, and seasonal twist on classic coffee cake that’s loaded with bold flavor and natural sweetness—without refined sugar or unnecessary carbs? This Low Carb Rhubarb Coffee Cake is exactly what you need. With its tender crumb, sweet-tart rhubarb swirls, and cinnamon-kissed streusel topping, this keto-friendly loaf delivers all the comforting nostalgia of spring baking—while staying low-carb and gluten-free.

Perfect for weekend breakfasts , holiday brunches , or when you’re craving something cozy but staying in ketosis, this easy-to-make recipe uses simple ingredients like almond flour, mashed rhubarb, and erythritol-sweetened glaze to bring bold springtime flavors into your kitchen. Whether you’re doing strict ketosis , following a low-carb diet , or simply love fruity baked goods, this rhubarb coffee cake will quickly become a favorite in your weekly rotation.

In this article, we’ll walk you through how to make this perfect keto rhubarb coffee cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!

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Why You’ll Love This Rhubarb Coffee Cake

This isn’t just any old quick bread—it’s a moist, spiced, melt-in-your-mouth delight made with real ingredients that bring bold flavor and satisfying texture together beautifully.

Here’s why it stands out:

• 🥕 Sweet-tart rhubarb base : Adds vibrant color and contrast without extra sugar.
• 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
• 🧈 Rich buttery flavor : Adds depth and moisture without being heavy.
• 🌿 Warm spice blend : Cinnamon and nutmeg give classic coffee cake warmth.
• 🥣 Easy to make : Just mix, pour, and bake—no mixer needed!
• ⏱️ Ready in under an hour
• 🧁 Great for gifting or storing
• 🧼 Minimal cleanup : One bowl and a loaf pan = easy prep!

Whether you’re making it for yourself, your family, or guests at a dinner party, this rhubarb coffee cake will quickly become a go-to snack or breakfast item.

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Ingredients You’ll Need

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup melted butter or coconut oil
• 1/3 cup powdered erythritol or monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup finely chopped fresh rhubarb

Optional: Crushed pecans or walnuts for extra crunch and nutrition

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Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C) . Grease a 9×5-inch loaf pan and line with parchment paper if desired.

Tip: Use silicone molds for even easier release and clean-up.

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Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together:

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Salt
• Powdered sweetener

Mix well until evenly incorporated.

Pro Tip: Coconut flour is highly absorbent—measure carefully and sift if possible.

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Step 3: Add Wet Ingredients

To the dry mixture, add:

• Melted butter or oil
• Eggs
• Vanilla extract

Stir until smooth and slightly thick—but still scoopable.

Note: The batter should be firm but moist. Add more cream or almond milk if too thick.

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Step 4: Fold in Rhubarb

Gently fold in the finely chopped rhubarb using a spatula or wooden spoon.

Optional: Add chopped pecans or walnuts for added texture.

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Step 5: Pour Into Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Sprinkle a few extra rhubarb pieces or nuts on top before baking (optional).

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Step 6: Bake Until Golden and Moist

Bake at 325°F (160°C) for 40–45 minutes , or until a toothpick inserted in the center comes out mostly clean (with just a few moist crumbs).

Let cool completely before slicing.

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Step 7: Make the Glaze (Optional)

In a small bowl, mix:

• 2 oz softened cream cheese
• 1 tbsp powdered sweetener
• 1 tsp vanilla extract
• 1–2 tsp heavy cream or almond milk

Drizzle over cooled cake or spread as a topping.

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Step 8: Serve and Enjoy!

Slice into thick slabs and enjoy warm or at room temperature.

Pair with black coffee, herbal tea, or your morning bulletproof coffee for the ultimate treat.

Savor every soft, spiced bite of your Keto Rhubarb Coffee Cake !

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Nutritional Information (Per Serving – Makes 10 Slices)

Nutrient	Amount
Calories	~200 kcal
Total Fat	~14 g
Saturated Fat	~6 g
Cholesterol	~40 mg
Sodium	~180 mg
Total Carbs	~8 g
Dietary Fiber	~3 g
Net Carbs	~5 g
Protein	~6 g

Note: Values may vary based on exact measurements and optional add-ins.

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Tips for the Best Rhubarb Coffee Cake

1. Use fresh rhubarb stalks – They’re naturally tart and keep the cake from becoming overly sweet.
2. Don’t skip cooling time – Keeps the cake firm and prevents crumbling during slicing.
3. Press firmly into pan – Helps maintain structure and even slices.
4. Add espresso powder for deeper flavor – Just a pinch enhances chocolate or vanilla notes.
5. Make ahead and store – Flavors intensify overnight; keep refrigerated.

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Variations & Customizations

Want to switch things up? Try these tasty variations:

Chocolate Rhubarb Version

Add 1–2 tbsp cocoa powder to the batter for extra richness.

Maple Rhubarb Cake

Replace powdered sweetener with sugar-free maple syrup and add 1/2 tsp maple extract.

No-Bake Energy Bars

Chill the mixture in the freezer and slice into raw bites for grab-and-go snacks.

Vegan Option

Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), vegan butter, and plant-based sweeteners.

Lemon Rhubarb Coffee Cake

Add lemon zest and juice to the batter or glaze for citrus-forward flavor.

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Frequently Asked Questions (FAQ)

Is this truly keto-friendly?

Yes! With only ~5g net carbs per slice , it fits perfectly within a ketogenic lifestyle.

Can I use other flours?

Try sunflower seed flour, lupin flour, or a grain-free blend for nut-free alternatives.

How do I store leftover cake?

Store cooled slices in an airtight container in the fridge for up to 5 days . Freeze for longer storage.

What kind of sweetener works best?

Erythritol or monk fruit give the best texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.

Can I make muffins instead?

Yes! Fill greased muffin tins ¾ full and bake for 18–20 minutes .

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Why This Recipe Works So Well

This Low Carb Rhubarb Coffee Cake works because of its perfect balance of moisture, spice, and tart-sweet contrast:

• The rhubarb keeps the cake from becoming overly sweet , while adding bright acidity.
• The almond flour gives body and depth , mimicking wheat-based loaves.
• And the powdered sweetener blends in seamlessly , giving a classic sugary finish.

It’s the kind of baked good that makes eating seasonal produce feel indulgent—because it tastes so good.

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Serving Suggestions

Looking for creative ways to serve your rhubarb coffee cake beyond just a plate? Here are some ideas:

With Coffee or Tea

Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.

In Lunchboxes

Pack with cheese sticks, nuts, or veggies for a balanced keto lunch.

As French Toast

Soak thick slices in beaten egg and cinnamon for a keto-friendly breakfast.

At a Brunch

Serve alongside scrambled eggs, bacon, and avocado toast.

Gift-Worthy Packaging

Wrap individual slices in parchment paper and tie with twine for homemade gifts.

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Health Benefits of Key Ingredients

Let’s take a quick look at the health benefits of what makes this dish special:

Rhubarb

High in fiber and vitamin K—supports digestion and blood clotting function.

Almond Flour

Packed with vitamin E and healthy fats—great for heart health and satiety.

Butter / Coconut Oil

Provides fat-soluble vitamins A, D, E, and K—important for brain and hormone health.

Even though this is a cake, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.

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Final Thoughts: A Must-Try Treat for Spring Bakers

This Low Carb Rhubarb Coffee Cake proves that going low-carb doesn’t mean missing out on rich, comforting baked goods. With its soft texture, tart-sweet finish, and warm spice notes, it’s the kind of bread that brings back the joy of weekend baking—without breaking ketosis.

Whether you’re new to keto, looking for a seasonal breakfast idea, or want to impress with homemade flair, this coffee cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.

So go ahead—whip up a batch, share it with family, or savor it solo. Either way, you’re treating yourself to something worth celebrating.

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