You'll also find this recipe on page 130 of the Keto & Spice Cookbook.
Rhubarb & Ginger Cake
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Category
Servings
8
Prep Time
15 minutes
Cook Time
25-30 minutes
Calories
221
Author:
Keto Fitness Club
Serve this with a dollop of blackcurrant & rhubarb jam and pouring cream or, if you're feeling truly British, smother it in custard!
Makes 8 portions - each portion contains:
221 Calories / 2g Carbs / 8g Protein / 20g Fat
Ingredients
3 Large Eggs
70g Unsalted Butter, melted & cooled
1 tsp Ground Ginger
1 tsp Baking Powder
1/2 tsp Vanilla Extract
150g Ground Almonds
150g Fresh Rhubarb, trimmed and cut into 2-3cm chunks
Directions
Preheat the oven to 180°C.
In a large bowl, whisk the eggs and slowly add the melted butter - use an electric whisk if possible as this will help make the cake light and fluffy.
Continue to whisk and add in the ginger, baking powder, vanilla extract and sweetener.
Finally, add the ground almonds and whisk.
Add half of the rhubarb chunks to the mix and pour it into a lined 6-7" cake tin.
Add the remaining rhubarb to the top of the cake.
Bake for 25-30 minutes. If you have a Ninja Foodi, bake directly on the base at 175°C for 20 minutes.
Nutrition per serving
Calories 221, Carbs (net) 2 grams, Protein 8 grams, Fat 20 grams
2 comments
Hi Alicia,
Yes, the cake freezes :)
I’ve just made two of these and can’t wait to try a piece later. I was wondering if they freeze well.
Many thanks for the recipe 😊