Low Carb Rum and Rhubarb Christmas Cake

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 0 min

Low Carb Rum and Rhubarb Christmas Cake

This chocolate, rum, and rhubarb cake makes a great Keto Christmas dessert option. Our low carb chocolate sponge is rich with fragrant festive spices, tender rhubarb, and sweet rum. This alternative take on Christmas cake makes a great low carb treat, ideal for enjoying over the festive season. Perfect served with a scoop of your favorite Keto ice cream!

Is Rum Keto?

Rum is a great zero carb alcohol choice when following a Keto diet and can be enjoyed on occasion without taking you out of Ketosis. Our Christmas Keto recipe requires a quarter cup of rum to add a warming festive flavor to the chocolate sponge. If you would like to use less rum, then you could use just a tablespoon or two to give a hint of flavor. We would recommend making up the difference with extra almond milk to retain the moisture in the sponge. Please be sure to adjust your macros to account for any changes made to the recipe.

Is Rhubarb Keto?

Rhubarb is a great fruit option for both sweet and savory Keto recipes. With a low carb count, rhubarb can be enjoyed in moderation as part of a Keto diet and makes a great addition to low carb winter bakes and cakes as well as Keto Christmas recipes. This versatile fruit is also perfect for savory low carb dishes such as chutneys and can be roasted with a little sweetener and added to salads.

  • Net Carbs

    7.3 g

  • Fiber

    10.1 g

  • Total Carbs

    32.5 g

  • Protein

    14.6 g

  • Fats

    33.9 g

416 cals

Low Carb Rum and Rhubarb Christmas Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    5 tablespoon

  • Raw Egg

    Raw Egg

    4 medium

  • Almonds, Raw

    Almonds, Raw

    2-½ cup

  • Lemon Juice

    Lemon Juice

    2 teaspoon

  • Ginger, Ground

    Ginger, Ground

    2 teaspoon

  • Rhubarb

    Rhubarb

    1 cup

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    5 tablespoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Almond Milk

    Almond Milk

    1 tablespoon

  • Cinnamon

    Cinnamon

    1 teaspoon

  • Rum

    Rum

    ¼ cup

  • Cocoa Powder, Unsweetened

    Cocoa Powder, Unsweetened

    ⅓ cup

  • Unsalted Butter

    Unsalted Butter

    ⅓ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

Recipe Steps

steps 5

1 h

  • Step 1

    Preheat the oven to 350 degrees Fahrenheit and lightly oil a deep 6 inch circular loose bottom cake tin. Add the almond milk, butter, vanilla, lemon juice, rum, and 5 tablespoons erythritol to a food processor. Blend well to combine.
    Step 1
  • Step 2

    Crack the eggs into the food processor. Blend the mixture again until everything is well combined. The mixture should be smooth, light and foamy.
    Step 2
  • Step 3

    Add the ground almonds, cocoa powder, ginger, cinnamon, salt and baking soda to the food processor. Blend well to combine until you have a smooth and thick cake batter. You can adjust the quantity of spices and cocoa powder as desired, adding more or less to suit your personal tastes.
    Step 3
  • Step 4

    Dice the rhubarb into 1/2 inch chunks. Pour the cake batter into the prepared cake tin. Level the cake with a spatula so that it is even. Scatter the rhubarb chunks over the surface of the cake and press down a little so they sit in line with the batter. Sprinkle over the teaspoon of erythritol.
    Step 4
  • Step 5

    Transfer the cake to the oven to bake for 45 minutes. The cake should be firm on top and cooked through. Set aside to cool completely. Once cooled, carefully release the cake from the tin. Slice the cake into 8 even wedges to serve.
    Step 5

Comments 3

  • Mouse

    Mouse 3 months ago

    This recipe turned out nicely. I didn’t have rum, so I used vodka. It would go well with cooked cranberries, raspberries, or strawberries on the side and or ice cream or whip cream. I think next time I make this, I’m gonna add some chocolate chips in the batter. The only Criticism I would have for this recipe and that goes for some of the others as well, is that the ingredients are not in order of usage. It Is annoying to have to read through all the ingredients each time to see how much of the next one to put in. Otherwise a good recipe!

    • MarvellousAvocado922626

      MarvellousAvocado922626 2 months ago

      I accidentally hit the green arrow, I wanted to say i can’t wait to try this recipe. Thank you for your input. I agree but also I wish it were like regular recipes of the ingredients n not pictures….and in order of use.

    • MarvellousAvocado922626

      MarvellousAvocado922626 2 months ago

      Yes i hate the way the recipes are set up.