Keto Almond Cake Recipe
Introduction
This Keto Almond Cake is a simple, low-carb dessert perfect for anyone following a ketogenic lifestyle. Made with almond flour and natural sweetener, it’s moist, flavorful, and easy to prepare.
Ingredients
- 2 cups almond flour
- 4 large eggs
- 1/2 cup sweetener (such as erythritol or monk fruit)
- 1/4 cup unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Step 2: In a large bowl, whisk together the almond flour and sweetener until well combined.
- Step 3: Add the eggs and melted butter to the dry ingredients, then mix until you have a smooth batter.
- Step 4: Pour the batter into the prepared pan and spread it evenly.
- Step 5: Bake for 25–30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- For extra moisture, add 1 teaspoon of vanilla extract or almond extract to the batter.
- Try folding in a handful of chopped nuts or sugar-free chocolate chips for added texture.
- Use a mixture of butter and coconut oil to enhance the flavor and keep it moist.
- If you prefer a sweeter cake, adjust the sweetener amount to taste, but be mindful of keto-friendly limits.
Storage
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To keep it fresh longer, you can freeze the cake wrapped tightly in plastic wrap and foil for up to 3 months. Reheat slices gently in the microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently and absorbs more moisture. If substituting, use much less coconut flour (about 1/3 to 1/4 cup) and increase the number of eggs or liquid in the recipe to maintain the right batter consistency.
Is this cake suitable for people with nut allergies?
This cake relies on almond flour, which is derived from nuts, so it is not suitable for those with nut allergies. You might consider alternative keto-friendly flours like sunflower seed flour, but results may vary.
PrintKeto Almond Cake Recipe
This Keto Almond Cake is a moist, low-carb dessert perfect for those following a ketogenic or low-carb lifestyle. Made with almond flour, eggs, sweetener, and butter, this cake is naturally gluten-free and sugar-free. It’s easy to prepare, combining simple ingredients into a delicious almond-flavored treat that’s perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto, Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup keto-friendly sweetener (such as erythritol or monk fruit sweetener)
Wet Ingredients
- 4 large eggs
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter is mixed.
- Mix Dry Ingredients: In a large bowl, combine the almond flour and keto-friendly sweetener. Stir well to evenly distribute the ingredients.
- Combine Wet Ingredients: In another bowl, whisk together the eggs and melted butter until smooth and fully blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix thoroughly until you achieve a smooth, consistent batter.
- Prepare Baking Pan: Grease an 8-inch round cake pan with butter or line it with parchment paper to prevent sticking.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 25-30 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to use unsweetened almond flour for the best texture.
- You can substitute butter with coconut oil for a dairy-free version.
- Adjust the baking time slightly based on your oven’s performance.
- Optionally, add vanilla extract or almond extract for enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keywords: keto almond cake, low carb cake, gluten free dessert, keto dessert, almond flour cake
