Description
This Keto Cake Recipe is a delicious low-carb, gluten-free dessert made with almond and coconut flours, erythritol sweetener, and rich ingredients like butter, eggs, and heavy cream. Perfectly moist and tender, it’s an ideal treat for those following a keto or low-carb lifestyle, offering a satisfying sweet flavor without the sugar overload.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- ¾ cup erythritol sweetener
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir well to distribute the ingredients evenly.
- Beat Wet Ingredients: In a separate bowl, beat together the erythritol, melted unsalted butter, eggs, vanilla extract, and heavy cream until the mixture becomes smooth and creamy.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing continuously until the batter is well incorporated and free of lumps.
- Pour and Smooth Batter: Pour the batter evenly into the prepared cake pan and smooth the top using a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it onto a wire rack to cool completely, ensuring it sets properly.
- Optional Frosting: Once cooled, optionally frost with a keto-friendly cream cheese frosting or whipped cream for an extra touch of flavor and texture.
Notes
- For added flavor, mix in ½ teaspoon cinnamon or lemon zest into the batter.
- Use superfine erythritol or a blend of erythritol and stevia to achieve a better sweetener texture.
- To make this cake dairy-free, substitute butter with coconut oil and heavy cream with full-fat coconut milk.
- This cake stores well in the refrigerator for up to 5 days or can be frozen for longer storage.
