Keto Almond Cake

This Keto Almond Cake is so tasty! 

I was inspired by some simple almond cakes I've seen floating around Pinterest a few times. But I also wanted to make this cake my own.

So instead of a denser cake, this cake is light and fluffy and super soft! It's then got a lighter frosting as I am not much of a heavy buttercream frosting fan.

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This sugar free frosting is made up of mainly whipped cream along with some cream cheese whipped in to stabilize it.

Both the cake itself and the topping are lightly flavoured with almond extract. The cake is also made with almond flour for extra almond flavour! 

Finally, the cake is topped with slivered almonds, which you can toast if you'd like. 

This cake is the perfect dessert that's not too over the top in any way. Just simple, easy and delicious.

***SEE THE VIDEO BELOW FOR MY UPDATED STEPS TO MAKE THIS CAKE**

Ingredients In Keto Almond Flour Cake

• Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
  Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cake a chewier texture. You can also use cornstarch instead.
• Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
• Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
• Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!

Tools I Used To Make Keto Almond Cake

• Low Carb Baking Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Mixing Bowls
• Spatula 
• 9-inch (or 8-inch) cake pan
• Whisk

Tips For Making Keto Almond Cake With Whipped Cream Frosting

• *UPDATE: I love this cake baked in an 8×8 inch pan for the best texture and flavour! 25-28min is perfect. Make sure the center is no longer jiggly and the edges are lightly browned. I've been enjoying serving this almond cake with just a powdered sweetener topping and baking the almonds into the top of the cake so give that a try as well! (See the video below for how to)*
• If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
• You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture. You can try subbing it for 1/4 tsp ground psyllium husks. 
• Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
• When making your whipped cream, place the bowl your are using to whip it in in the fridge or freezer before-hand to get cold. This helps the whipped cream thicken faster. Metal bowls work best for this.
• This cake is best served at room temperature but keep chilled and covered when storing. 
• To toast almonds for the top of this cake, simply spread the almonds out on a baking sheet and bake in a pre-heated 350*F oven for 2-4min or until toasted (watch closely).
• If you don't have coconut oil, you can also use melted butter for this recipe.

How To Store Keto Almond Cake

• Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake.
• You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt.

***SEE THE VIDEO BELOW FOR MY UPDATED STEPS TO MAKE THIS CAKE**

Keto Almond Cake Recipe

Serves: 8 slices

Ingredients:

Almond Cake

• 1 cup almond flour, 112g
• 5 tbsp coconut flour, 35g
• 1 1/2 tbsp arrowroot starch, 10g (cornstarch also works)
• 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

Frosting (OR bake the almonds into the top of the cake and top with powdered sweetener)

• 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

Directions:

1. Pre-heat oven to 325*F.
2. In a large bowl, whisk together the dry ingredients including; 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 cream and vinegar and give it a quick stir. Leave that while you complete the next step.
4. In another larger bowl, whisk together the coconut oil, sweeteners, eggs, vanilla extract and almond extract until smooth.
5. Add the cream and vinegar mixture to the rest of the wet ingredients and whisk once more until smooth.
6. Add the dry ingredients to the wet and stir until a thick batter forms.
7. Grease a 9-inch cake pan (or 8×8 inch pan if following the version from the video below).
8. Scrape the batter into the pan and use your hands or a spatula to spread it around and cover the bottom evenly. (Top with slivered almonds at this point if you are not making the whipped topping).
9. Bake the cake for 25-28min or until a toothpick comes out almost completely clean and the top is lightly browned. The centre will also no longer be jiggly.
10. Let it cool completely while you make the frosting. (OR simply dust the top with powdered sweetener)
11. To make the frosting, beat the heavy cream until it starts to thicken. Add the sweetener and extracts and continue beating until soft peaks form.
12. Beat the cream cheese in a small separate bowl just until fluffy and then add it to the whipped cream and continue beating everything together until it's thick and smooth. 
13. Spread the frosting over the top of the cake evenly and top with toasted slivered almonds and enjoy your Keto Almond Cake! 

Keto Almond Cake Made in 9-Inch Pan With Whip Topping

Keto Almond Cake Made in 8×8 Inch Pan (No Whip Topping)

Nutrition for 1/8th of cake: 337 calories | 33.1g fat | 3.5g NET carbs | 5.6g protein | 3.1g fiber

Nutrition Facts for 1/8th of almond cake WITHOUT whipped cream frosting: 282 calories | 26.3g fat | 3.6 NET carbs | 6.1g protein | 3.4g fiber

Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake. You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt. 

Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

Print Recipe

5 from 2 votes

Keto Almond Cake

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: Dessert

Keyword: keto almond cake, keto almond flour recipe, keto cake

Servings: 8 slices

Calories: 337kcal

Ingredients

Almond Cake

• 1 cup almond flour 112g
• 5 tbsp coconut flour 35g
• 1 1/2 tbsp arrowroot starch 10g (cornstarch also works)
• 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

Frosting (OR bake the almonds into the top of the cake and top with powdered sweetener)

• 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

• Pre-heat oven to 325*F.
• In a large bowl, whisk together the dry ingredients including; almond flour, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
• In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
• In another larger bowl, whisk together the coconut oil, sweeteners, eggs, vanilla extract and almond extract until smooth.
• Add the cream and vinegar mixture to the rest of the wet ingredients and whisk once more until smooth.
• Add the dry ingredients to the wet and stir until a thick batter forms.
• Grease a 9-inch cake pan (or 8x8 inch pan for a thicker cake more like the one in the video).
• Scrape the batter into the pan and use a spatula to cover the bottom and even out the top. (Top with slivered almonds at this point if you are NOT making the whipped topping).
• Bake the cake for 25-28min or until a toothpick comes out almost completely clean and the top is lightly browned. The centre will no longer be jiggly.
• Let it cool completely while you make the frosting. (OR dust the top with powdered sweetener).
• To make the frosting, beat the heavy cream until it starts to thicken. Add the sweetener and extracts and continue beating until soft peaks form.
• Beat the cream cheese in a small separate bowl just until fluffy and then add it to the whipped cream and continue beating everything together until it's thick and smooth.
• Spread the frosting over the top of the cake evenly and top with toasted slivered almonds and enjoy your Keto Almond Cake!

Video

Notes

Nutrition Facts for 1/8th of almond cake WITHOUT whipped cream frosting: 282 calories | 26.3g fat | 3.6 NET carbs | 6.1g protein | 3.4g fiber

Ingredient Links

• Almond Flour
• Coconut Flour
• Powdered Monkfruit Erythritol Sweetener
  Xanthan gum
• Arrowroot Starch
• Vanilla Extract
• Coconut Oil

 

Tips

• *UPDATE: I love this cake baked in an 8x8 inch pan for the best texture and flavour! 25-28min is perfect. Make sure the center is no longer jiggly and the edges are lightly browned. I've been enjoying serving this almond cake with just a powdered sweetener topping and baking the almonds into the top of the cake so give that a try as well! (See the video below for how to)*
• If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the donuts may not stay quite as moist in the center.
• You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture.
• Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
• When making your whipped cream, place the bowl your are using to whip it in in the fridge or freezer before-hand to get cold. This helps the whipped cream thicken faster. Metal bowls work best for this.
• This cake is best served at room temperature but kept chilled and covered when storing. 
• To toast almonds for the top of this cake, simply spread the almonds out on a baking sheet and bake in a pre-heated 350*F oven for 2-4min or until toasted (watch closely).
• If you don't have coconut oil, you can also use melted butter for this recipe.

 

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 3.5g | Protein: 5.6g | Fat: 33.1g | Fiber: 3.1g

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