Keto Dump Cake Recipe
Keto Strawberry Rhubarb Dump Cake is the perfect blend of sweet and tart, bursting with fresh summer flavors. With just a few simple low carb ingredients, it’s a no-fuss dessert that’s great for any occasion.
Servings 10 servings
Calories 217kcal
Ingredients
Filling
- 2 1/2 cups chopped rhubarb
- 1 cup chopped strawberries
- 1/2 cup powdered sweetener
- 1/2 tsp glucomannan can sub xanthan gum
Topping
- 1 1/4 cup almond flour
- 1/3 cup erythritol sweetener
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup butter melted
Instructions
Filling
- Preheat the oven to 350ºF 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 well to combine.
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. This works best by spooning it over, rather than pouring from a bowl.
- Bake about 45 minutes, until the top is golden brown all over and the filling is bubbling up through in places. Remove and let cool (the topping will crisp up some as it cools).
Notes
Storage Information: Store the cake in the fridge, tightly covered, for up to 5 days.
Nutrition
Serving: 1serving = 1/10th of recipe | Calories: 217kcal | Carbohydrates: 7.4g | Protein: 3.9g | Fat: 18.9g | Fiber: 3.4g