Low-carb buttermilk cake with rhubarb

Ingredients for 1 servings:

• 100 g almond flour, very finely ground
• 50 g coconut flour
• 50 g protein powder (milk protein powder whey)
• 2 tsp baking powder
• 25 g inulin
• 100 g erythritol (sugar substitute)
• 1 tsp, leveled vanilla powder
• 300 ml buttermilk
• 3 eggs
• 25 drops of liquid sweetener (sucralose)
• 4 stalk(s) rhubarb, thin
• 200 g cream
• 2 tbsp erythritol (sugar substitute)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

LOGI, gluten-free, sugar-free, from a springform pan or 20 x 30 cm baking pan

Preheat the oven to 180°C. Line a baking pan (springform pan or 20×30 cm) with baking paper. Mix all dry ingredients together. In a second bowl, combine the eggs, buttermilk, and sucralose. Pour the wet mixture onto the dry mixture and mix well. Pour the batter into the pan. Wash the rhubarb stalks, cut them into pieces, and lightly press them into the batter. Bake the cake for 25-30 minutes. Spoon the cream over the cake and spread 2 tablespoons of erythritol over the cake. Bake the cake for another 5 minutes. Sucralose can also be replaced with saccharin or stevia (adjust to taste). Inulin can be omitted if necessary.