Keto Almond Cake

Moist and easy almond flour cake, gluten-free and low carb.

This easy almond flour cake is a moist, low carb dessert that satisfies your sweet cravings without the sugar crash. Soft and tender, it's perfect for special occasions or simply as a comforting treat.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

For the Cake

2 cups finely ground blanched almond flour For best results, use almond flour instead of almond meal.
2 teaspoons baking powder Ensure it is fresh for good rising.
1 teaspoon salt Helps enhance the sweetness.
3 large eggs Use room temperature eggs for easier mixing.
3/4 cup low carb sweetener Erythritol or monk fruit blend recommended.
1/2 cup melted butter or coconut oil Butter gives the best flavor; coconut oil is a dairy-free option.
1/2 cup Greek yogurt or sour cream Adds moisture for a tender crumb.
1 teaspoon vanilla extract For flavor.
1 teaspoon lemon zest Optional but recommended for brightness.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease an 8-inch round pan or line it with parchment paper.
In a medium bowl, mix together almond flour, baking powder, and salt, breaking up any lumps.
In another bowl, whisk together eggs and sweetener until light. Then add melted butter, yogurt, vanilla, and lemon zest (if using), and mix well.
Combine the dry ingredients into the wet ingredients and stir until just incorporated; do not overmix.

Baking

Pour the batter into the prepared pan, spreading it evenly.
Bake for 25 to 35 minutes, or until the cake is set and a toothpick comes out mostly clean with a few moist crumbs.

Cooling

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

The cake keeps well; store covered at room temperature for 1 day or in the refrigerator for 4-5 days. You can also freeze individual slices for up to 2 months.