A Keto Flourless Almond Cake is a delicious, low-carb dessert that’s rich in flavor and perfect for anyone following a keto or gluten-free diet. Made with almond flour and sweetened with a keto-friendly sweetener, this cake is moist, nutty, and satisfying without any added sugar or traditional flour. It’s easy to make and perfect for special occasions or as an everyday treat.
Here’s how to make this Keto Flourless Almond Cake:
Keto Flourless Almond Cake
Ingredients:
- 2 cups almond flour (blanched almond flour works best for a finer texture)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated erythritol or your preferred keto sweetener (like Swerve or Monk fruit)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (ensure it’s gluten-free if needed)
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract (optional, for extra almond flavor)
- 1/4 cup unsweetened almond milk (or any unsweetened plant-based milk)
- Powdered erythritol or your keto sweetener for dusting (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line it with parchment paper to prevent sticking.
2. Mix Wet Ingredients:
- In a large bowl, whisk together the melted butter, eggs, vanilla extract, and almond extract (if using). Whisk until the mixture is smooth and well combined.
3. Add Dry Ingredients:
- To the wet mixture, add the almond flour, baking powder, salt, and erythritol (or other keto sweetener). Stir everything together until fully combined. The batter will be thick, but that’s normal.
4. Add Almond Milk:
- Slowly add the almond milk to the batter and mix until the batter is smooth. The almond milk helps loosen the batter to give it a more cake-like consistency.
5. Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly with a spatula. Bake for 25-30 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean (or with just a few crumbs). The cake should have a firm texture but be slightly moist inside.
6. Cool:
- Let the cake cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
7. Serve:
- Once the cake has cooled, dust the top with a little powdered erythritol (optional) for a light, sweet touch.
- Slice and serve!
Optional Toppings:
- Whipped Cream: For extra indulgence, top the cake with some keto-friendly whipped cream or coconut cream.
- Berries: Fresh raspberries or strawberries are great additions, but keep in mind the carb content if you’re sticking strictly to keto.
- Chocolate Drizzle: Melt some unsweetened dark chocolate and drizzle over the cake for a decadent touch.
Storage:
- Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 1 week for longer shelf life.
- You can freeze slices of the cake for up to 2 months. Just wrap them tightly in plastic wrap and foil before freezing. To thaw, simply leave the slices at room temperature or heat them in the microwave for a few seconds.
Tips & Variations:
- Nutritional Info: This cake is keto-friendly with a low carbohydrate count, especially if you use a zero-carb sweetener like erythritol or Monk fruit.
- Nut-Free Version: If you need a nut-free option, you can experiment with sunflower seed flour as a substitute for almond flour. However, the texture might differ slightly.
- Add-ins: Feel free to add some sugar-free chocolate chips, chopped nuts, or even a bit of cinnamon to the batter for extra flavor.
- Texture Adjustment: For a denser cake, reduce the almond milk slightly; for a lighter cake, increase it just a bit.
This Keto Flourless Almond Cake is a simple yet delicious treat that satisfies your sweet tooth without the carbs. Perfect for a keto dessert or even a breakfast option with a cup of coffee! Enjoy
