{"id":181045,"title":"Keto Rhubarb, Orange and Cardamom Loaf Cake","modified":"2026-10-03T05:36:40+02:00","plain":"A keto rhubarb loaf cake: an almond crumb, ribbons of rhubarb, orange, cardamom and a hint of fennel, with no flour or added sugar.\n\n\n\nA tender almond crumb, pretty pink ribbons of rhubarb and a hint of orange from the very first slice. The tartness of the rhubarb brings the cardamom to life, while the fennel seeds leave a fresh, anise-like note. Made without wheat flour or added sugar and sweetened with brown erythritol, it relies on eggs, psyllium and whipped egg whites for a soft texture. This recipe is part of my collection of keto desserts.\n\n\n\nWhat is keto rhubarb loaf cake?\n\n\n\nHere, loaf cake means a cake baked in a rectangular loaf pan, dense yet moist, that slices like a pound cake. Keto means low in carbohydrates: ground almonds replace wheat flour, and brown erythritol provides sweetness without added sugar.\n\n\n\nThe structure comes from eggs, psyllium and 3 egg whites whipped to stiff peaks. The psyllium absorbs some of the moisture from the rhubarb and keeps the crumb from falling apart, while the egg whites lighten the almond-rich batter. Rhubarb, orange and cardamom define the flavor, with fennel extending the tartness with an anise-like note. Cut into 8 servings, it provides around 2 g of net carbs per slice.\n\n\n\nFor a change: Cheesecake-style strawberry cake.\n\n\n\nA low-carb adaptation\n\n\n\nThe starting point is still a moist, fruity rhubarb loaf cake. Instead of wheat flour and sugar, this version uses 225 g of ground almonds, 5 eggs, 2 teaspoons of psyllium and 2 tablespoons of brown erythritol. The pronounced tartness of rhubarb calls for carefully chosen flavors: orange adds freshness, cardamom a spicy, floral note, and fennel rounds everything out. The rhubarb pieces soften into a rich crumb that slices neatly once cooled.\n\n\n\nThe main ingredients\n\n\n\nThe 225 g of ground almonds form the low-carb base and give a tender, moist texture, with a mild flavor that highlights the spices (calculated using ground almonds containing 4.1 g of carbs per 100 g). 125 g of rhubarb is enough: small strips create pockets of meltingly soft fruit, while the prettiest pieces decorate the top. The zest of 2 oranges flavors the crumb without the moisture of the juice; use only the colored part. 100 g of butter adds richness and moisture, and can be replaced with 100 g of coconut oil.\n\n\n\nAlso worth discovering: Sugar-free coconut milk panna cotta.\n\n\n\nThe 5 eggs give the batter structure, while 3 whipped egg whites lighten it. 2 teaspoons of cream of tartar-based baking powder ensure an even rise, and 2 teaspoons of psyllium retain moisture and bind the crumb. Cardamom, 1.5 teaspoons, provides a citrusy freshness, 1 teaspoon of fennel seeds adds a subtle anise-like note, a generous pinch of salt enhances the fruit and spices, and brown erythritol adds sweetness.\n\n\n\nTechnique tips and serving\n\n\n\nIt all comes down to balancing moisture and structure: rhubarb provides juice, almonds provide fat, and psyllium holds everything together. Distribute the psyllium evenly through the dry ingredients, whip the egg whites to stiff peaks and fold them in gently with a spatula. Scrub the oranges before removing only the colored zest to avoid bitterness. Press the rhubarb pieces on top into the batter one by one until their sides are covered, otherwise they will burn during the 55 minutes of baking at 180 \u00b0C.\n\n\n\nAlso try: Sugar-free chickpea flour cookies.\n\n\n\nCheck for doneness with a wooden skewer, which should come out clean, taking care not to insert it into a still-moist piece of rhubarb. Cooling completely on a wire rack is essential for neat slices. The cake is lovely on its own, or with a spoonful of unsweetened whipped cream or mascarpone if desired. Once fully cooled, store it in an airtight container, preferably in the refrigerator, or freeze it in individual slices.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\n\n\n\tKeto Rhubarb Loaf Cake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t225 g almond flour (low in carbs (4.1 g per hundred grams))125 g rhubarb (about 1 large stalk)2 oranges (the zest)100 g butter ((from grass-fed cows), or 100 g of coconut oil)5 eggs2 teaspoons baking powder (cream of tartar-based)2 teaspoons psyllium husk1.5 teaspoon ground cardamom1 teaspoon fennel seedsgenerous pinch salt2 tablespoons brown erythritol\t\n\t\n\t\tPreheat the oven to 180 degrees. Line a small loaf tin with baking paper.Melt the butter or coconut oil.Scrub the oranges clean and grate the zest. Make sure not to grate the white pith.Open the cardamom pods and remove the small seeds. Crush or grind them with the fennel seeds.Wash the rhubarb. Cut about half into pieces. These are for the top, so choose the best-looking sections. Plan a pattern now so you know how long to cut the pieces and whether to cut them into small rectangles or on the diagonal. Cut the rest into smaller slices to go inside the cake.Mix the almond flour with the baking powder, salt, psyllium husk, erythritol, cardamom, fennel seeds and orange zest.Separate the egg whites from the yolks. Set aside 3 whites in a grease-free mixing bowl. Put all the yolks and 2 whites together in a mixing bowl that does not need to be grease-free.Beat the 3 egg whites until firm. They do not need to be as stiff as for a meringue, but should be thick and airy. Start with the whites because the beaters are still clean and grease-free.Beat the yolks with the remaining whites until the mixture is airy. It will also increase slightly in volume. Simply use the same beaters for this. Do not reverse the order, as the beaters would become greasy from the yolks and the 3 whites would no longer whip properly to stiff peaks.Mix the almond flour with the yolk\/white mixture to form a thick batter.Then gently fold the beaten egg whites into the batter using a spatula.Pour about 1\/3 of the batter into the tin. Spread the rhubarb slices over it. Press some a little deeper into the batter and leave some resting on top. Spread the remaining batter over them.Arrange the best-looking rhubarb pieces on top of the cake. Press them 1 by 1 a little deeper into the batter so that their sides are fully covered. Make sure no parts stick out, as these would burn.Bake for 55 minutes. The cake is done when a skewer inserted into it comes out clean.Remove from the oven. Lift the cake out of the tin using the baking paper and place it on a wire rack. Unfold the baking paper. Leave to cool completely.\t\n\t\n\t\tEquipment: oven at 180 degrees, small loaf tin + baking paper + skewer, electric mixer, 2 large mixing bowls (at least 1 that is not plastic), small bowls, grater, (electric) coffee grinder (or mortar).\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=181045"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181045\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178688"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=181045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=181045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=181045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}