Keto dump cake is so easy to make and tastes fabulous. This low carb dessert features the bright flavors of strawberries and rhubarb with a buttery crust.
Preheat the oven to 350F and grease a 2-quart glass or ceramic baking dish.
Add the rhubarb and strawberries to the dish and sprinkle with the sweetener and glucomannan. Toss to combine well.
Topping
In a medium bow, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Sprinkle evenly over the filling in the dish.
Drizzle the melted butter as evenly as possible over the topping. Get as many places as you can, but it's okay to have a few dry bits.
Bake about 45 minutes, until the top is golden brown and the filling is bubbling up through in places. Remove and let cool (the topping will crisp up some as it cools).