Keto Rhubarb Coffee Cake

Keto Rhubarb Coffee Cake Ingredients

Rhubarb:1 cup chopped rhubarb1⁄4 cup erythritolCoffee Cake:4 large eggs1⁄2 cup butter, melted & cooled1⁄4 cup plain cream cheese, softened1⁄4 cup heavy whipping cream1⁄2 cup erythritol2 cups almond flour1⁄4 cup coconut flour2 teaspoons baking powder1 tablespoon pure vanilla extractStreusel:1⁄2 cup almond flour1 tablespoon coconut flour2 tablespoons butter, melted1 tablespoon erythritol1 tablespoon ground cinnamon

Instructions

Preheat your oven to 350 F (180 C).Grease a 8” loaf pan, line it with parchment paper and set aside.Toss your chopped rhubarb with the erythritol and allow it to sweat out its excess liquid for 30 minutes. When done, add to a high-speed blender or food processor and pulse until is is practically liquid or a puree.Add eggs to a large bowl and beat with an electric hand mixer on high-speed until frothy and double in size, about 2 minutes.Add in the remaining coffee cake ingredients, one at a time, and slowly, until everything is well-combined and your batter is even.Stir together your streusel ingredients until even in texture.Pour the coffee cake batter in your loaf pan and top it with your streusel.Bake in the oven for about 1 hour, checking after 45 minutes to make sure it is not burning. Continued in comments