With a hand mixer cream together butter and sweetener.
Add the eggs and continue mixing.
Add the vanilla, orange extract, salt, almond flour, and baking powder.
Mix until fully combined and then fold in the rhubarb.
Bake for 30 to 35 minutes or until it’s golden brown on top and the center is fully done when you do the toothpick test.
Make the glaze:
In a small bowl, combine the monk fruit, vanilla and water. Mix until fully combined. The batter should be in a partial liquid form. Add a bit more water until you reach the glaze consistency you want.
Remove the bread from the oven and immediately take it out of the pan. Run a knife around the edges of the pan to assure no sticking before you attempt to remove the bread from the pan.
Place the warm bread on a baking rack to cool.
Drizzle the glaze over the top of the warm bread.
Serve it warm or cold.
Enjoy!
Notes
This will make one large loaf or 2 mini loaves of Keto Rhubarb bread.