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Keto Almond Cake

Keto Almond Cake
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A wonderfully moist and flavorful low-carb almond cake, perfect for any occasion. This recipe is simple to make and incredibly satisfying.

Ingredients

Scale
  • 1 cup almond flour (112g)
  • 5 tbsp coconut flour (35g)
  • 1 1/2 tbsp arrowroot starch (10g)
  • 1 tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1 tsp xanthan gum
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil (melted, 80g)
  • 3/4 cup powdered monkfruit/erythritol sweetener (144g)
  • 2 large eggs (at room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tsp almond extract
  • 1/2 cup warm heavy cream (125ml)
  • 1 tsp white vinegar
  • 1/2 cup heavy cream (cold, 125g)
  • 1/2 tsp vanilla extract
  • 1/4-1/2 tsp almond extract
  • 6 tbsp powdered monkfruit/erythritol sweetener (72g)
  • 1/4 cup cream cheese (softened, 60g)
  • slivered toasted almonds for topping

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum, and salt.
  3. In a measuring cup or smaller bowl, add your warm heavy cream and white vinegar.
  4. Stir the cream and vinegar mixture briefly and set it aside.
  5. In another larger bowl, whisk together the melted coconut oil, powdered monkfruit/erythritol sweetener, eggs, pure vanilla extract, and almond extract until smooth.
  6. Add the cream and vinegar mixture to the wet ingredients bowl.
  7. Whisk the wet ingredients mixture once more until smooth.
  8. Add the dry ingredients mixture to the wet ingredients mixture.
  9. Stir until a thick batter forms.
  10. Grease a 9-inch cake pan (or 8×8 inch pan).
  11. Scrape the batter into the prepared pan.
  12. Use a spatula to cover the bottom and even out the top of the batter.
  13. Bake the cake for 25-28 minutes, or until a toothpick comes out almost completely clean and the top is lightly browned.
  14. The center of the cake should no longer be jiggly.
  15. Let the cake cool completely while you prepare the frosting.
  16. To make the frosting, beat the cold heavy cream until it starts to thicken.
  17. Add the 1/2 tsp vanilla extract, 1/4-1/2 tsp almond extract, and 6 tbsp powdered monkfruit/erythritol sweetener to the thickening cream.
  18. Continue beating the cream mixture until soft peaks form.
  19. In a small separate bowl, beat the softened cream cheese just until fluffy.
  20. Add the fluffy cream cheese to the whipped cream mixture.
  21. Continue beating everything together until the frosting is thick and smooth.
  22. Spread the frosting evenly over the top of the completely cooled cake.
  23. Top the frosted cake with toasted slivered almonds.
  24. Serve and enjoy your Keto Almond Cake!

Notes

Ensure all ingredients, especially eggs, are at room temperature for the best cake texture.
Measure flours by weight (grams) for accuracy in gluten-free baking.
Do not overmix the batter; mix until just combined to keep the cake tender.
Allow the cake to cool completely before frosting to prevent the frosting from melting.

Find it online: https://timelesscrumb.com/keto-almond-cake/