This keto almond cake is soft, moist, and sweet with just a touch of almond flavor. And, honestly, it's hard to believe just 4 ingredients can make such a divine cake. Plus, the best part is each slice of this keto french almond cake has less than 1g NET CARBS!
THE BEST KETO ALMOND CAKE
With so many cakes out there, I think almond cakes get totally overlooked. Not only are they one of the easiest cakes to make, but they are incredibly delicious.
And this keto almond cake recipe creates a low carb and sugar-free one that is an absolute treat.
It has such a moist, sweet crumb with just the right amount of almond flavor. And the sugar-free powdered "sugar" gives it an added touch of sweetness that balances out the naturally slightly bitter almond flavor perfectly.
Gah, this cake is good!
I guess you'll just have to make it and taste it for yourself to see how good I'm talking.
INGREDIENTS FOR KETO ALMOND CAKE
Alright, as I mentioned earlier, you'll only need 4 ingredients to make this cake.
And, the good news is that practically all of them are staple keto ingredients that I can almost guarantee you have already.
With that said, here's what you'll need for the cake:
- Just less than 1 Cup almond flour
- 5 Eggs, separated (yolks from whites)
- Heaping ⅔ Cup Confectioners Swerve
- 1 ½ Tsps Almond Extract
And for the optional topping:
- Heaping ¼ cup Sliced Blanched Almonds
- 2 Tbsps Confectioners Swerve
Now, the topping for this cake is optional, but I highly recommend you add it.
I mean, what would an almond cake be without some toasted almonds on top? And how can you not love powdered "sugar!"
Anyways, if you want another keto cake recipe that uses almost all of these ingredients, definitely try this keto angel food cake next!
Or, if you're feeling something chocolatey, this keto chocolate yogurt cake is great too.
KETO FLOURS TO USE & AVOID
Ok, so obviously the main ingredient to this cake is almond flour, and it adds a considerable amount of the almond flavor you'll taste in this cake.
But if you are allergic to almond flour or want other options, you can actually use walnut flour or sunflower seed flour, and this cake will turn out just as tasty. However, it will just take on a different flavor depending on the flour you use. Having said that, if you use one of these "alternative" flours, I'd recommend using 2 teaspoons of almond extract instead of the 1 ½ teaspoons listed.
By the way, a flour you DO NOT want to use for this cake is coconut flour. For one, it will make it taste like coconuts if you use it. And also, it is highly absorbent and will cause your cake to turn out dry and crumbly - if it even turns out at all which it probably won't.
So stick to almond, walnut, or sunflower seed flour to make this cake.
SWEETENING THIS KETO ALMOND CAKE
So obviously we won't be sweetening our almond cake with sugar as we would with a "typical" one.
Instead, we're going to give our cake its sweet flavor in a totally low carb - and keto friendly way - by using Confectioners Swerve.
However, a couple of other keto friendly sweeteners you could use are Lakanto's Powdered Monkfruit Sweetener or an allulose blend that's as sweet as sugar.
All of these options are sugar-free & calorie-free, and have the exact same sweetness as sugar, so they can be used interchangeably.
HOW TO MAKE KETO ALMOND CAKE
The process of making this cake is incredibly simple. And the entire thing takes about 35 minutes from start to finish!
So, if you need a quick cake to make before a party or get-together, this recipe is clutch.
Now, let's make this almond cake!
STEP 1: PREP WORK
The first thing you will do is preheat your oven to 350°F (180°C). Then line a 9" springform pan with parchment paper, coat it with baking spray, and set it aside.
Next, separate your egg yolks from the whites and put the yolks in one large bowl and the whites in another one.
Then add the Confectioners Swerve to the bowl of egg yolks - along with the extract - and beat with a hand mixer until creamy and thoroughly combined.
After that, add in your almond flour and mix gently - and quickly - until the flour is just combined. Make sure you DO NOT overmix, stop mixing right when the almond flour is incorporated.
STEP 2: MAKING THE BATTER
Before moving on, clean your hand mixer attachments. If there's any yolk left on the mixing blades the whites won't stiffen properly.
And speaking of stiffening the whites, that's exactly what you'll want to do them next - beat them with the hand mixer until stiff peaks form.
Then, once that happens, spoon ¼ of the whipped up egg whites into your flour-yolk mixture at a time, and gently mix them into one another with a spoon.
Continue spooning the egg whites ¼ at a time and mixing until all of the egg whites have been incorporated into the mixture.
Eventually, after enough spooning and mixing a cake batter will form. Then, when it does, you can pour it into the prepared 9" springform pan.
By the way, if you are using sliced almonds, you can evenly place them on top of the batter at this point.
STEP 3: BAKING YOUR CAKE
Now that your almond cake is ready to go, bake it for around 20-25 minutes, or until a toothpick comes out clean from the center of the cake.
When your cake is done, take it out of the oven and let it cool in the pan until it reaches room temperature.
Then when it reaches room temperature, sift the Confectioners Swerve on top of the cake.
Cut your cake into 12 slices, serve, and enjoy!
STORING YOUR KETO ALMOND CAKE
This almond cake will be gone before you have time to get seconds if you're serving it at a get-together or party.
But if you are just making it for yourself or your family, hopefully, you'll have a few slices leftover.
If you do, either put your cake in an airtight container or cover it with plastic wrap, and it will last at room temperature for up to 1 week.
And to keep it even longer, you can store your almond cake leftovers in the freezer for up to 2 months. Then when the cake cravings hit, just thaw your cake slices on the kitchen counter overnight.
NUTRITIONAL INFORMATION
As you know by now, each slice of this low carb almond cake has less than 1 NET CARB.
And it is also pretty low in calories for a cake with just over 75 calories per slice!
Here are the rest of the macros for 1 slice:
- 78 calories
- 6.75g Fat
- 2.25g Carbs
- 1.33g Fiber
- .9g NET CARBS
- 3.25g Protein
This keto almond has such a light and fluffy texture with a touch of sweetness and subtle almond flavor. After you make it, I think you're going to find yourself whipping this up regularly.
I've served this cake at a bunch of get-togethers with family and friends, and everyone always loves it and has no clue it is a keto cake!
Anyways, I hope you like this keto almond cake recipe as much as I do. If you make it, let me know what you think in the comments below!
MORE ALMOND FLOUR RECIPES
Almond flour is super versatile, and it is my favorite flour to use to get a spot on texture while keeping the recipe low carb.
And I have a ton of almond flour keto recipes that I think you'll like to try next:
- Keto Chocolate Yogurt Cake
- Keto Banana Pancakes
- Keto Lemon Cookies
- Keto Nutter Butters
- Keto Chocolate Chip Cookies
- Keto Funnel Cake
Keto Almond Cake | The Best Keto French Almond Cake Recipe
This keto almond cake is soft, moist, and sweet with just a touch of almond flavor. You won't believe just 4 ingredients can make such a divine cake. And the best part, each slice of this keto french almond cake has 1.5g NET CARBS!
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: 12 Servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Keto Low Carb
Ingredients
Cake:
Just less than 1 Cup (100g) Almond Flour
5 Eggs, separated (yolks from whites)
Heaping ⅔ Cup (115g) Confectioners Swerve (or Lakanto's)
1 ½ Tsps (8g) almond extract
Optional Topping:
Heaping ¼ cup (40g) Sliced Blanched Almonds
2 Tbsps (18g) Confectioners Swerve
Instructions
- Preheat oven to 350°F (180°C).
- Line a 9” springform pan with parchment paper, coat it with baking spray, and set it aside.
- Separate the egg yolks from the whites and add them to 2 separate large bowls.
- Add the Confectioners Swerve to the yolks, along with the extract, and beat with a hand mixer until creamy and combined.
- Next, add in the almond flour, and mix gently and quickly. *DO NOT OVER MIX.
- Clean your hand mixer attachments, and then beat the whites until stiff peaks form.
- Now, spoon a ¼ of the whipped up whites into the yolk mixture at a time. Gently mix them into one another with a spoon. Continue to do this until all of the whites have been incorporated into the yolk mixture.
- Pour the cake batter into the prepared 9” pan, and top with sliced almonds if using them.
- Bake for around 20-25 minutes (or until a toothpick comes out clean from the center of the cake).
- Cool the cake in the tray until it reaches room temperature. Then, sift the confectioners swerve over the top of the cake (if you decide to use it).
- Cut the cake into 12 slices and serve.
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 Serving
- Calories: 78
- Fat: 6.75
- Carbohydrates: 2.25
- Fiber: 1.33
- Protein: 3.25
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How do you remove the parchment paper?
You'll be able to flip the cake over onto a plate, and then flip it back upright.
Looks delicious.
Can I use lemon instead of almond flavor? Making it a lemon cake?
Definitely.
Best almond cake ever! Few ingredients, easy to make, moist and delicious! Made a blueberry sauce as a topper and it was the perfect flavor combination. This is my new favorite sweet treat. And less than 100 calories. Doesn't get much better than that!
I made this as 12 cupcakes (cooking time was about 18 minutes), it is easier to wrap and freeze the individual little cakes as opposed to cake slices. I used a silicone muffin "tin" and failed to take into account the lack of fats in the recipe. They didn't come out super clean but not too much damage to the cakes so I'll call that a win! Lesson learned. Next time I'll use avocado oil spray before adding the batter.
I've been looking for a lower calorie base for blueberry coffee cake and I think this cake will work perfectly, omitting the almond extract, using vanilla instead. I know most coffee cakes are dense and butter based but I try to lighten things up when I can. Even on Keto calories do matter!
Thanks so much for the great, low calorie, super low carb recipe!
Absolutely love this cake. I've made it 2x in 2 days. I took the second one to work. Big hit. You can't even tell its keto/low carb. Everyone at work was so impressed. And its is ridiculously moist. Definitely will be my go to dessert from now on.
Glad you've loved it so much :)
This recipe is SO GOOD. Worth the effort to whip up and fold in the egg whites. I stored it in a plastic take out container that had tiny vent holes and it was still SO GOOD over a week later. Such a great option to satisfy my sweet tooth. I’ve made other almond cakes that aren’t 1/2 as good and my non Keto friends love those, so I can’t wait to share this with them.
Great recipe thank you so much for sharing it!
I used large eggs and I think I shouldn't have, normal ones would have been better as it tastes a bit like an omelet now haha. It's still good though.
Thanks Joe!
An absolutely delicious, super easy cake to make.
This really ticks every box I have for cake: moist, hint of sweetness, and low carb.
I will definitely be adding this to my "much loved" recipe collection.
I didn't have almond extract, so I omitted both extract and almonds, added vanilla instead, and this came out like the most delicious angel food cake!!!! Excellent!!! We had it with pureed strawberries and plain whipped raw cream and it was better than a regular, wheat dessert!!