Absolutely! Here’s a Keto Flourless Almond Cake — moist, nutty, naturally low-carb, and gluten-free. Perfect for keto diets or anyone avoiding flour. 🌰🍰
🌰 Keto Flourless Almond Cake
Ingredients (8–10 servings)
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2 cups (200 g) almond flour
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¾ cup (150 g) granulated erythritol or monk fruit sweetener
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½ tsp baking powder
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¼ tsp salt
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4 large eggs, room temperature
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½ cup (115 g) unsalted butter, melted (or coconut oil)
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1 tsp vanilla extract
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Optional: ¼ tsp almond extract for extra almond flavor
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Optional topping: sliced almonds or powdered erythritol
Instructions
1️⃣ Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease a 9-inch round cake pan and line with parchment paper.
2️⃣ Mix Dry Ingredients
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In a medium bowl, combine almond flour, erythritol, baking powder, and salt.
3️⃣ Beat Eggs
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In a large bowl, beat eggs for 2–3 minutes until frothy.
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Add melted butter, vanilla, and almond extract; mix well.
4️⃣ Combine
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Gently fold the dry ingredients into the egg mixture until smooth.
5️⃣ Bake
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Pour batter into the prepared pan.
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Optional: sprinkle sliced almonds on top.
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Bake for 25–30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
6️⃣ Cool & Serve
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Let the cake cool completely in the pan before removing.
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Dust with powdered erythritol or serve with whipped cream or berries.
Tips for Perfect Keto Almond Cake
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Room temperature eggs help create a light, airy texture.
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Use finely ground almond flour for a smoother cake.
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Don’t overbake — it can dry out quickly.
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Can also make mini almond cakes in a muffin tin (reduce bake time to 15–18 minutes).
If you want, I can give a “super moist chocolate almond keto cake version” that’s rich and fudgy but still flourless and low-carb.