Keto Rhubarb Dump Cake Recipe
This keto rhubarb dump cake is the easiest low carb dessert for summer. No sugar, no mixing bowls—just dump the ingredients in a dish and bake. Sweet, tart, buttery, and baked golden brown. A perfect keto fruit dessert for anyone on a low carb or keto diet.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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3 cups chopped rhubarb (fresh or frozen)
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1/2 cup chopped strawberries (optional but tasty)
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2 tbsp sugar-free strawberry or raspberry gelatin
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1/3 cup allulose or monk fruit sweetener
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1 tsp vanilla extract
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1/2 tsp cinnamon
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1 packet keto vanilla cake mix
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1/3 cup melted butter or coconut oil
Instructions
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Preheat oven to 350°F and lightly grease a 9×13 baking dish.
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In the dish, toss rhubarb and strawberries with gelatin, sweetener, vanilla, and cinnamon.
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Sprinkle the dry keto cake mix evenly over the fruit mixture—don’t stir.
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Drizzle melted butter or coconut oil on top, covering most of the cake mix.
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Bake for 35–40 minutes or until the top is golden brown and fruit is bubbling at the edges.
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Let cool 10–15 minutes before serving.
Notes
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You can skip the strawberries or swap for other low carb fruits like raspberries.
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To make in a slow cooker, cook on high for 2 hours or low for 3–4 hours.
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For a crispier topping, sprinkle chopped nuts or almond flour over the cake mix before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 195 Sugar: 1g Sodium: 210mg Fat: 15g Saturated Fat: 6g Unsaturated Fat: 9g Trans Fat: 0g Carbohydrates: 9g Fiber: 4g Protein: 4g Cholesterol: 20mg
Find it online: https://www.wellnesswarrior.org/keto-rhubarb-dump-cake/