Indulge in the ultimate guilt-free dessert that proves keto-friendly treats can be both delicious and sophisticated. This almond cake is a game-changer for anyone following a low-carb lifestyle, offering all the richness and flavor of a traditional cake without the carb overload. Prepare to fall in love with a dessert that’s as nutritious as it is delectable!
Ingredients
For the Cake
- 100 g (1 cup) almond flour
- 35 g (5 tbsp) coconut flour
- 12 g (1 1/2 tbsp) arrowroot starch or cornstarch
- 12 g (1 tbsp) baking powder
- 2 g (1/2 teaspoon) baking soda
- 3 g (1 tsp) xanthan gum
- 1 g (1/4 teaspoon) salt
- 80 ml (1/3 cup) coconut oil, melted
- 90 g (3/4 cup) powdered monkfruit/erythritol sweetener
- 2 large eggs, room temperature
- 7.5 ml (1 1/2 teaspoons) pure vanilla extract
- 5 ml (1 tsp) almond extract
- 120 ml (1/2 cup) warm heavy cream
- 5 ml (1 tsp) white vinegar
For the Frosting
- 120 ml (1/2 cup) heavy cream, cold
- 2.5 ml (1/2 tsp) vanilla extract
- 1-2.5 ml (1/4-1/2 tsp) almond extract
- 75 g (6 tbsp) powdered monkfruit/erythritol sweetener
- 60 g (1/4 cup) cream cheese, softened
- Slivered toasted almonds for topping
Step-by-Step Instructions
- Prepare the Oven Preheat your oven to 325°F (163°C). This precise temperature ensures even baking and perfect texture.
- Mix Dry Ingredients In a large bowl, whisk together almond flour, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum, and salt. This carefully balanced blend creates the cake’s unique structure.
- Prepare Cream Mixture In a measuring cup, combine warm heavy cream and vinegar. Let sit for a few minutes to develop a buttermilk-like consistency that will enhance the cake’s moisture.
- Create Wet Ingredient Base In a separate bowl, whisk melted coconut oil, sweetener, eggs, vanilla extract, and almond extract until smooth and well-combined.
- Combine Mixtures Add the cream and vinegar mixture to the wet ingredients. Whisk until fully incorporated, creating a smooth batter with complex flavor notes.
- Prepare for Baking Generously grease a 9-inch cake pan or 8×8 inch pan. Pour the batter into the pan, smoothing the top with a spatula.
- Bake to Perfection Bake for 25-28 minutes. The cake is done when a toothpick inserted into the center comes out almost clean and the top is lightly browned.
- Create Frosting
- Beat cold heavy cream until it begins to thicken
- Add sweetener and extracts
- Beat until soft peaks form
- In a separate bowl, whip cream cheese until fluffy
- Gently fold cream cheese into whipped cream
- Finish and Serve Once the cake has completely cooled, spread frosting over the top and garnish with toasted slivered almonds.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 25-28 minutes
- Servings: 8-10 slices
- Total Yield: 1 cake
Nutritional Highlights
This keto almond cake is a nutritional powerhouse. Almond flour provides healthy fats and protein, while coconut flour adds fiber. The use of monkfruit sweetener keeps carbohydrates low, making it perfect for those following a ketogenic diet. The cake is gluten-free, low-carb, and packed with flavor.
Why This Recipe is a Keto Game-Changer
The magic of this cake lies in its innovative ingredient substitutions. By using almond and coconut flour instead of traditional wheat flour, and monkfruit sweetener instead of sugar, you get a dessert that satisfies sweet cravings without compromising your dietary goals.
Pro Tips:
- Ensure all ingredients are at room temperature for best results
- Don’t overmix the batter to maintain a light, tender crumb
- Toast almonds briefly to enhance their nutty flavor
Enjoy your guilt-free, delicious keto adventure!