Low-carb rhubarb cake

Ingredients for 1 servings:

• 80 g almond flour
• 40 g coconut flour
• 70 g butter
• 190 g xylitol (sugar substitute)
• 2 pinches of salt
• 2 stalk(s) rhubarb
• 150 ml cream
• 70 ml almond milk (almond drink)
• 1 vanilla pod(s)
• 3 m.-sized eggs
• ¼ tsp guar gum

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

for a 21 cm springform pan

Grease the springform pan and preheat the oven to 180°C fan/convection oven. For the cake base, melt the butter and mix it with the almond flour, coconut flour, a pinch of salt, and 50g xylitol. Pour the batter into the springform pan and form a rim. For the topping, peel the rhubarb and cut it into small pieces. Mix everything in a bowl with 70g xylitol. Bring the almond milk to the boil with the vanilla bean pulp and 1 1/2 tbsp xylitol, stirring frequently to prevent the milk from burning. Then mix one egg with the cream and the guar gum. Add everything to the milk and bring to a boil briefly. Add the rhubarb-xylitol mixture. Pour the mixture onto the batter. Bake the cake for about 35 minutes. Separate the remaining eggs and beat the egg whites with the remaining xylitol until stiff peaks form. Spread the beaten egg whites over the cake and bake for another 10 minutes.