NotWorriedAtAll
Well-Known Member
- Relationship to Diabetes
- Type 2
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I am on a keto bread recipes group on Facebook and somebody posted a regular high carb high sugar recipe for rhubarb cake that had been passed down to her and she wanted to know if anyone could keto-fy it for her as she had a glut of rhubarb.
So I took on the challenge. An hour later my kitchen smelled wonderful with the mingled aromas of cinnamon and rhubarb.
It tasted amazing and I was pleased to share the pictures and the recipe and method I used onto the group but better was to come.
An hour after eating my blood sugar level was 5.3 uh oh I thought - this is usually what happens when I eat something super high carb but also super high fat and then my sugars climb and climb up to 9+
Two hours later - 5.4
Three hours later - 5.3 again.
I think maybe the combination of cinnamon and lots of fibre in this recipe actually brought my levels down to the best they've ever been after eating and only rarely reached on fasting - usually my fasting levels are around 6 - 6.6
So here's the recipe and method:
Mi's Keto Rhubarb Cake.
Ingredients:
140g almond flour
10g psyllium husk
30g salted butter
4 large eggs (I think in US eggs this is 5 or 6 eggs)
50g stevia/erythritol blend sweetener 1:1 sugar substitute (if you like things very sweet you might want to increase this - I've been on keto for ages now so a little sweetener suits me)
1 teaspoon vanilla extract - I had Madagascan but plain old vanilla will be fine.
1 teaspoon baking powder
215g rhubarb ( I had it already in the fridge and I'd microwaved it yesterday so it was mushy and 'liquid' )
Method:
Preheat oven to 170C/340F
Prepare baking pan/pans/cupcake moulds. I think if you use a cake tin rather than silicon it is probably best to line the pan with baking paper to be on the safe side.
I used a silicon pan and I had a bit of mix left over which I put into 6 silicon cupcake molds.
I microwaved the cupcakes at full power for 90 seconds and they turned out great - we had them with coffee while the big cake cooked.
Mix the almond flour, psyllium husk, baking powder, sweetener together in a bowl - I put the bowl onto a weighing scales and just weigh the powders into it as I go along. Whisk or mix with a spoon the powders together so they are all evenly mixed and it looks like one powder not different colours separately.
Melt the butter - I do that in the microwave and it takes about 15 seconds to 20 - watch it carefully - I go for 15 seconds and then a little bit at a time until it's melted otherwise it can splatter everywhere.
Beat the eggs with an electric whisk until they get foamy and about three times their original volume.
Pour the rhubarb into the powders in the big bowl and add the vanilla extract at this point and the melted butter.
Stir those in a bit and then fold the foamy eggs into the mix gently with a spatula. I use a silicon one - I find it gentler and it scrapes the mix out at the end with much less waste and makes washing up easier.
Once the mixture is together it will already be looking a bit cakey at this point.
Gently move the mixture from the bowl into your prepared pan.
Once it is in the pan, sprinkle cinnamon on top and then place in the oven for about thirty minutes.
Once it is done - you can tell by touching it - it will be springy but solid - leave it in the pan to cool before turning it out.
Turn it out carefully by placing a plate over the top of the baking pan and turning the whole thing over so the plate is at the bottom. The pan should just lift away. If it is still sticking it might need a bit longer in the oven.
Once on the plate dust with sweetener and some more powdered cinnamon.
