Maintaining a low-carb or ketogenic lifestyle doesn’t mean sacrificing flavor, comfort, or your sweet tooth. This Keto Strawberry Rhubarb Dump Cake is the perfect solution for anyone craving a cozy, homestyle dessert with all the indulgence of traditional baking but without the carb-heavy guilt. Whether you’re serving guests, meal prepping for the week, or simply treating yourself after dinner, this dump cake combines simplicity, nutrition, and incredible taste.
Why Choose a Dump Cake for Keto?
Dump cakes have gained popularity not only for their ease but also for their flexibility. The concept is simple: dump ingredients into a pan, bake, and enjoy. There’s no need for fancy mixers, multiple bowls, or layers of technique. For keto enthusiasts, this style of dessert is a lifesaver because it offers minimal prep and quick results without compromising on texture or taste.
What makes this keto version special is its combination of low-carb flours, sugar-free sweeteners, and the classic tart-sweet contrast of strawberries and rhubarb—all wrapped in a warm, buttery crust.
Health Benefits of Keto Strawberry Rhubarb Dump Cake
This dessert doesn’t just taste good—it’s a nutritional win for anyone on a low-carb, gluten-free, or sugar-free diet.
1. Low in Net Carbs
With approximately 4 net carbs per serving, this dessert fits comfortably within your daily carb limits, even on strict keto plans.
2. Gluten-Free and Grain-Free
Thanks to almond flour and coconut flour, there are no grains in this cake. It’s perfect for those with gluten sensitivity or celiac disease.
3. Rich in Fiber and Healthy Fats
The combination of almond and coconut flours increases fiber intake, while butter adds satiating fats that support ketosis.
4. No Added Sugar
Erythritol and other keto-friendly sweeteners keep the dessert sweet without spiking blood sugar levels.
Ingredients Overview
Let’s break down the two main layers of this dessert: the fruit filling and the cake topping.
✨ For the Fruit Filling:
- 2½ cups fresh rhubarb, chopped
- 1 cup fresh strawberries, hulled and chopped
- ½ cup powdered erythritol or your preferred keto-friendly powdered sweetener
- ½ teaspoon glucomannan powder (or xanthan gum) for thickening
✨ For the Topping:
- 1¼ cups almond flour
- ⅓ cup granulated erythritol
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup unsalted butter, melted
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish or 9-inch pie plate.
Step 2: Make the Fruit Filling
In a medium bowl, toss together rhubarb, strawberries, erythritol, and glucomannan. Let sit for 5 minutes while it begins to thicken slightly.
Step 3: Spread the Fruit
Evenly distribute the fruit mixture in the bottom of the baking dish.
Step 4: Create the Crumbly Topping
In a separate bowl, combine the dry ingredients. Then pour in the melted butter and stir until you get a crumb-like dough.
Step 5: Assemble and Bake
Sprinkle the topping over the fruit—no need to press it down. Bake for 40–45 minutes or until golden and bubbling.
Step 6: Cool and Serve
Allow to cool for 15–20 minutes before serving. This helps the filling set and enhances the flavors.
Nutritional Information (Per Serving)
- Calories: 225 kcal
- Fat: 21g
- Net Carbs: 4g
- Total Carbs: 7g
- Fiber: 3g
- Protein: 4g
Expert Baking Tips
☕ 1. Balance Tartness
If your rhubarb is extremely tart, you can add an extra tablespoon of sweetener to the fruit mix.
☕ 2. Perfect the Topping
Want it more cake-like? Add 1 egg to the topping mixture before baking.
☕ 3. Texture Tip
If using frozen fruit, thaw and drain thoroughly to avoid sogginess.
☕ 4. Golden Finish
Sprinkle a little extra erythritol on top in the last 10 minutes of baking for a crisp, golden crust.
Serving Suggestions
This versatile dessert can be enjoyed in multiple ways:
- Warm with Whipped Cream
- With Keto Vanilla Ice Cream
- Cold for Breakfast with Greek yogurt
- Fancy Presentation with mint, berries, and powdered sweetener dust
Storage & Make-Ahead Tips
🧃 Refrigeration
Store in an airtight container in the refrigerator for up to 5 days.
❄️ Freezing
Wrap in individual portions and freeze for up to 3 months.
🚪 Reheating
Reheat in a 300°F oven for 10–15 minutes, or microwave for 45 seconds.
Common Questions Answered
❓ Can I Use Other Fruits?
Yes, try raspberries, blackberries, or a mixed berry blend. Just keep total fruit volume the same.
❓ Is This Beginner Friendly?
Absolutely. It’s called a “dump cake” because it’s simple: no mixer, no frosting, no complications.
❓ Can I Make it Dairy-Free?
Yes! Substitute coconut oil or vegan butter for the unsalted butter.
❓ Can This Be Doubled?
Yes. For a larger group, double the recipe and bake in a 9×13 inch dish. Add 10–15 minutes to the baking time.
Variations to Try
🍓 Keto Strawberry Lemon Dump Cake
Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the fruit filling for a citrusy twist.
🍋 Orange Vanilla Rhubarb Cake
Swap strawberries for orange zest and a bit of orange extract for a unique flavor blend.
🍇 Blueberry Rhubarb Crumble
Replace strawberries with blueberries and top with crushed walnuts for extra crunch.
Conclusion: The Perfect Keto Dessert
Whether you’re new to keto or a seasoned low-carb chef, this Keto Strawberry Rhubarb Dump Cake is a must-try. It’s easy, quick, satisfying, and most importantly—completely guilt-free. By using natural, keto-approved ingredients, you’re able to indulge your sweet cravings without sabotaging your health goals. With minimal prep and big rewards, it’s bound to become a favorite in your weekly dessert rotation.
