Rhubarb Cake delivers a refreshing, seasonal twist to a low-carb dessert, pairing the tartness of rhubarb with a moist, fluffy base. The combination of almond flour and desiccated coconut creates a versatile foundation that works well with other low-carb fruits, but the unique flavor of rhubarb sets this recipe apart. Enhanced by the creamy richness of high-protein Skyr yogurt and the natural sweetness of erythritol, this cake boasts both satisfying texture and flavor. The melted butter and coconut oil ensure a tender crumb, while a hint of vanilla adds depth to complement the bright, tangy notes of rhubarb. Ideal for anyone following a keto or low-carb lifestyle, this cake requires minimal effort and makes an impressive choice for gatherings or as a delightful, seasonal snack. With just 1.8g net carbs per serving, it’s a delicious way to enjoy seasonal produce without compromise.