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Keto Rhubarb Pudding Cake

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A warm, low-carb rhubarb pudding cake with a soft, custard-like bottom and golden cake top. Made with almond and coconut flour, perfect for the keto diet. Use fresh or frozen rhubarb for an easy summer dessert that tastes like home.

Ingredients

Scale

Fruit Base

  • 2 cups chopped rhubarb (fresh or frozen, thawed and drained)

  • 2 tbsp granulated erythritol

  • 1 tbsp lemon juice

Cake Batter

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp ground cinnamon

  • 1/4 cup powdered erythritol

  • 2 large eggs

  • 1/4 cup melted butter (or coconut oil)

  • 1/3 cup unsweetened almond milk

  • 1 tsp vanilla extract

Pudding Layer

  • 1/2 cup boiling water

Instructions

  • Prep Oven & Rhubarb: Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish. Toss chopped rhubarb with lemon juice and granulated erythritol, then spread evenly in the dish.

  • Make Batter: In a bowl, mix almond flour, coconut flour, baking powder, salt, cinnamon, and powdered erythritol. In another bowl, whisk eggs, melted butter, almond milk, and vanilla. Combine both bowls and stir until smooth.

  • Layer It: Spoon batter over the rhubarb. Don’t stir—just spread gently.

  • Add Boiling Water: Pour the boiling water over the batter. Do not mix.

  • Bake: Place in oven and bake for 35–40 minutes until the top is set and golden. The bottom will be soft and pudding-like.

  • Cool & Serve: Let cool 10–15 minutes before serving. Best warm with a splash of cream if desired.

Notes

  • Frozen rhubarb works great—just thaw and drain well.

  • Don’t skip the boiling water step—it creates the pudding texture.

  • Store leftovers in the fridge, reheat to serve warm again.

  • Sweetness can be adjusted to taste.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-rhubarb-pudding-cake/