Keto Almond Flour Cake

Indulge in a deliciously moist and fluffy Keto Almond Flour Cake, a perfect dessert for those on a ketogenic diet or anyone looking for a lower-carb option. This scrumptious cake is made with fine almond flour, giving it a nutty flavor and a tender crumb, all while keeping carbs minimal.

Course Desserts

Cuisine American

Keyword almond cake, keto almond flour cake, keto dessert, Low Carb Cake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 280kcal

Equipment

8-inch round cake pan
Parchment paper
Mixing bowls
Whisk
Hand mixer or stand mixer
Spatula
Wire rack

Ingredients

2 cups almond flour (224g / 7.9 oz)
½ cup granulated erythritol (96g / 3.4 oz)
1 tsp baking powder (4g / 0.14 oz)
¼ tsp salt (1.5g / 0.05 oz)
4 large eggs room temperature
½ cup unsalted butter melted (113g / 4 oz)
¼ cup unsweetened almond milk (60ml / 2 fl oz)
1 tsp vanilla extract (5ml / 0.17 fl oz)
Zest of 1 lemon optional for flavor

Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt, ensuring there are no lumps and the ingredients are well combined.
In a separate large bowl, beat the eggs until frothy. Gradually add the melted butter, almond milk, vanilla extract, and lemon zest if using, beating until the mixture is smooth.
Slowly fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature to help them combine more easily and result in a better cake texture.

For a touch of sweetness and decoration, dust the top of the cake with a sprinkle of powdered erythritol before serving.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition