Keto Almond Cake | The Best Keto French Almond Cake Recipe

A piece of almond cake on a white plate. The plate is sat next to a cup of coffee and there are blueberries next to the cup and plate.

5 from 6 reviews

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!



Just less than 1 Cup (100g) Almond Flour

5 Eggs, separated (yolks from whites)

Heaping 2/3 Cup (115g) Confectioners Swerve (or Lakanto's)

1 1/2 Tsps (8g) almond extract

Optional Topping:

Heaping 1/4 cup (40g) Sliced Blanched Almonds

2 Tbsps (18g) Confectioners Swerve


  1. Preheat oven to 350°F (180°C).
  2. Line a 9” springform pan with parchment paper, coat it with baking spray, and set it aside.
  3. Separate the egg yolks from the whites and add them to 2 separate large bowls.
  4. Add the Confectioners Swerve to the yolks, along with the extract, and beat with a hand mixer until creamy and combined.
  5. Next, add in the almond flour, and mix gently and quickly. *DO NOT OVER MIX.
  6. Clean your hand mixer attachments, and then beat the whites until stiff peaks form.
  7. Now, spoon a 1/4 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.
  8. Pour the cake batter into the prepared 9” pan, and top with sliced almonds if using them.
  9. Bake for around 20-25 minutes (or until a toothpick comes out clean from the center of the cake).
  10. 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).
  11. Cut the cake into 12 slices and serve.


The scale up function does not change the gram measurements.


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