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keto almond cake
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5 from 1 vote

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


Almond Cake

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


  • 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!



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



  • *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.



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