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.
Okay so let’s talk about dump cakes, shall we? Because I had honestly never heard of them until a few years ago. I don’t know if it’s my Canadian upbringing or what, but they were entirely foreign to me.
I love the foodie world because it’s constantly introducing me to new things. And then I take this new idea, give it a keto makeover, and in turn introduce them to you.
So it was time I created a keto dump cake. It was a huge experiment, but it turned out better than I could have hoped. This strawberry rhubarb dump cake will not be my last!
Are you a rhubarb fanatic too? Then be sure to also check out my keto rhubarb crisp and my keto rhubarb scones!
What is dump cake?
In case you are as clueless as I was before embarking on my dump cake journey, let me enlighten you.
Dump cake is much as it sounds: you dump all of your ingredients into the pan, and you bake it. Much less work than a conventional cake. And they come out more like a delicious fruit cobbler, rather than a traditional sponge cake.
Sounds great, right? Except for the fact that most dump cakes are made with canned pie filling and boxed cake mix. Gasp, splutter, gasp! Oh, the sugar, oh the carbs!
Don’t worry, we aren’t going there. I have my ways and means, my lovelies.
How to make keto dump cake
Making the filling keto-friendly was quite easy. No need to use any canned pie filling, just toss the suite with sweetener and a little thickener like glucomannan or xanthan gum.
What fruit you choose is obviously very important, since fruit contains so much sugar. But the amount of fruit you need for a dump cake is significant and even berries aren’t quite low enough in carbs.
I highly recommend mixing the fruit with something like rhubarb, which is really low carb, and has it’s own delicious thing going on. But you could do something like chayote squash as well.
Replacing the standard cake mix for the topping took a little more consideration. I considered what normally goes into one of my keto cake recipes and cut it down to size.
Then I followed standard practice and simply drizzled melted butter over the top. It worked out beautifully, and I ended up with a bubbly sweet filling topped with a slightly crispy golden brown topping.
I did have to use a bowl to mix my topping together before “dumping”. A small price to pay for a healthier dump cake!
Tips for making this recipe
This delicious strawberry rhubarb cake is simple to make, but here are my best tips for getting it right:
- Use a glass or ceramic baking dish, as acidic fillings like rhubarb can react with metal and take on a tinny taste.
- The filling can be made with any sweetener you like best.
- You don’t have to use a thickener in the filling, but your dump cake will be more watery when serving.
- For a crispy topping, you really need an erythritol based sweetener such as Swerve. Other sweeteners (allulose, xylitol, etc.) will result in a softer cake. Which is absolutely fine if that’s what you’re looking for.
- As you drizzle the butter over the “cake mix”, try to get as even as possible. But it’s okay to have a few dry spots, they will still cook through.
Storing and serving Strawberry Rhubarb Dump Cake
Top with some keto vanilla ice cream or some lightly sweetened whipped cream.
A cake like this is best served fresh, although it will last in the refrigerator for 3 to 4 days. The topping won’t stay crisp but it’s still delicious.
Simply cover the whole dish with plastic wrap or tinfoil before refrigerating.
More keto rhubarb recipes
- Vanilla Custard with Roasted Rhubarb
- Rhubarb Coffee Cake
- Strawberry Rhubarb Fool
- Rhubarb Dream Bars
- Rhubarb Lemon Meringue Squares
- Berry Rhubarb Jam
Strawberry Rhubarb Dump Cake
Ingredients
Filling
- 2 ½ cups chopped rhubarb
- 1 cup chopped strawberries
- ½ cup powdered Swerve Sweetener
- ½ teaspoon glucomannan can sub xanthan gum
Topping
- 1 ¼ cup almond flour
- ⅓ cup Swerve Sweetener
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup butter melted
Instructions
Filling
- 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).
Michelle says
Hi! Do you have the weight of the fruit?
Carolyn says
No, I measured by volume.
Vivian says
Hi. I was wondering if you could just use strawberries or blueberries or peaches in the strawberry rhubarb dump cake recipe?
This recipe looks absolutely delicious. I used to make a dump cake with 1 can of cherry pie or apple pie filling, so I absolutely love dump cakes!
Thank you
Carolyn says
Absolutely! It will change the carb count, though.
TERRI FITZPATRICK says
can you mix the toppings and butter together before toping it? same with the fruits and sweetener ?
Carolyn says
That’s not how a dump cake is made… but you’re certainly welcome to try.
Katy says
After going to at least 3 grocery stores and the farmer’s market, I finally found rhubarb! So glad I didn’t give up because this was absolutely delicious! The perfect balance of sweet and tart, you’ve done it again, Carolyn! Thank you!
Barbara Pitts says
I haven’t yet tried this recipe but I know it will be awesome! We love the strawberry/rhubarb combination. Plan to get the rhubarb and try it today. My question relates to glucomannan/xanthan gum. I have both and understand that they must be somewhat interchangeable. Is there a rule of thumb of which is better to use in a particular type of recipe? Also, just an aside…I have tried numerous times to get the keto baking tips you offer and they never come in my email inbox, junk or trash. I don’t understand. Would love to have it. I changed my password and received that email from you so I know I get your email. Is there a link you could send that I could access that information?
Carolyn says
Hi Barbara, my system shows all the emails that have been sent to you and the “status” as well. You did receive that series of emails when you first signed up in 2021 and you opened all of them. So I don’t think it lets you go through the series again…
Becky says
Do you have nut free flour options for these? I love your recipes but I can’t do nuts or nut fours.
Carolyn says
Not for this one, unfortunately. Do check out my nut-free section for other ideas! https://alldayidreamaboutfood.com/category/nut-free/
Debbi says
I’m allergic to almonds so I use a blend of coconut, chia, ground flax and ground sunflower seeds. I mix them in equal parts. It’s a tasty topping.
Carolyn says
Great to hear!
Annie Bee says
Be careful about recommending erthyritol Recent studies are horrifying
Carolyn says
I think you need to read some of the analyses of this study… the media made it blow up, but a lot of VERY credible doctors and researchers have pointed out the flaws in the study. It warrants much more research.
Jamie Neal says
I have some swerve cake mix that I got on clearance… I assume can it but I want to sure!
Carolyn says
Sure, give it a go. But I don’t think you want the whole box… measure it out to be closer to my ingredients.
Te Sec says
Hello, Carolyn! I love following you and your marvelous recipes. Just a thought…would you consider asking your website person to tighten up the information when printing? I would love to see the recipe to be able to print on just one page.
Thanks for your consideration!
Carolyn says
I wish I could but it all depends on the length of the recipe!