Almond Crusted Butter Cake (Low Carb and Gluten-Free)

We have quite a large cookbook/cooking magazine collection in this house. So large, in fact, that we have a whole IKEA bookshelf devoted to containing these items. It’s not quite full yet, but it’s definitely on its way there. The strange part is that I don’t actually buy cookbooks anymore, as I get most of my recipes and inspiration from fellow bloggers. But I have won quite a number of cookbooks in giveaways and I can always count on receiving a few every Christmas from my parents-in-law. And they are always welcome additions to our collection, because I find nothing more relaxing than thumbing through a cookbook in the comfy blue arm chair just off the kitchen.

One of the cookbooks I was fortunate enough to win in a giveaway was a sweet little thrift store find by Elisabeth of Food and Thrift. It is a book devoted solely to coffee cake recipes and was in brand-new condition when it came my way. It no longer is, as I have thumbed it many a time, and it may even have a splatter of batter or two on its pages. Of course, I can’t eat conventional coffee cakes anymore, so I haven’t made a single recipe as is from the book. But I have taken some wonderful inspiration from it. The raspberry almond coffee cake that I developed for Low-Carbing Among Friends, v 1, was inspired by a recipe in the book, although almost none of the ingredients, nor the methods, are much the same.

I happened to pick up the book again last Saturday morning, and flipped through, when a lovely almond-crusted bundt cake caught my eye. My brain instantly started doing the low-carb, gluten-free substitution dance, and I could see just how I would make my version of this. I got out my butter to soften and began calculating in my head the proportions of the alternative ingredients I would need. I decided to make a half-recipe in a loaf pan, a variation that was suggested by the book, and turn it into a tea cake of sorts. I also decided to forego my usual base of greek yogurt, as this was supposed to be a butter cake, and I knew I needed a bit more almond flour and whey protein to help give it structure. The original cake took a full pound of powdered sugar…oh my, just thinking about that is enough to make my blood sugar rise! But I wasn’t about to try and sub in exact proportions of alternative sweeteners, so I knew my version would be a little less sweet.

The Results: If you follow me on Twitter, you would have seen me crowing about this the other day. I will tell you, it turned out better than I even would have hoped. It has a lovely almond-y flavour, and it’s not overly sweet. Some might like it sweeter, but I think that the way it is makes it a perfect complement to coffee or tea in the morning or as an afternoon snack. My husband was in full agreement on this one. I am also more than a little impressed by the way it looks. I love the way the sliced almonds look on the outside of the cake, it’s very elegant. And it turned out to have a very fine-crumbed texture, virtually indistinguishable from cake made with flour. This took me pleasantly by surprise, as I think many nut-flour cakes don’t come out looking this evenly textured. Even my other cakes haven’t always looked this perfect!

Almond-Crusted Butter Cake

1/4 cup sliced almonds
3 cups almond flour
1/3 cup unflavoured whey protein powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup granulated erythritol (I used Swerve)
3 large eggs
1 tsp almond extract
20 drops stevia extract
1/2 cup almond milk

Preheat oven to 300F and butter a loaf pan very well. Sprinkle sides and bottom of pan with sliced almonds, pressing into butter to adhere to sides.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in almond and stevia extracts.

Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined. Spread batter in prepared pan, being careful not to dislodge sliced almonds on the sides. Smooth the top.

Bake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

Serves 12. Each serving has a total of 7.1 g of carbs and 3.2 g of fiber. Total NET CARBS = 3.9 g.

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  1. movitabeaucoup says:

    What a perfect loaf! It looks like the perfect tea party cake…

  2. It looks amazing, Carolyn!!! You would never, ever guess it was anything other than a perfectly made conventional recipe! You are fabulous!!!!

  3. Once again, you have posted a recipe that I must now make! This looks like it would be perfect with my morning coffee. You should also consider adding a "pin it" button for Pinterest, as almost everything you post ends up getting pinned to my board there and gets re-pinned by my "followers".

  4. I have to admit that my cookbook collection is a bit out of control too. I That is an absolutely beautiful pound cake. I've neglected them since picking up the magazine thing, but they're patiently waiting for my return. Like you, I do go through them when I want inspiration for something different. :)

    The bread looks wonderful. I love the sliced almonds around the edges that leave the middle so fluffy and pristine. It's gorgeous.

    (I agree with Laura; you need a Pin It button.)

  5. I rarely buy cookbooks for the same reason, most of the recipes I use are from other bloggers. But I have also won a few cookbooks from giveaways and need to browse through them more often. This cake looks great with that almond crust!

  6. This look so gorgeous! I love that it's not too overwhelmingly sweet, yet has the wonderful aroma of almonds. Lovely :)

  7. I can't wait to try this! Thanks!!!!!

  8. raquelerecipe says:

    Beautiful dish! i usually eat brussels sprouts the same way every time.

  9. Curious as to what brand of whey protein powder you use?

  10. This looks and sounds delscious….I live the almonds on the outer portion!!!

  11. food_dreamer says:

    Hi Kate,

    The one I am currently using is Jarrow Formulas unflavoured whey protein.


    Blog: All Day I Dream About Food

    • Carolyn, will this work as a cupcake? I tried the recipe and I have to say it is the first low carb vanilla cake I have ever tried that doesn’t makes me feel like I am being deprived cause I can’t eat the real thing!!!! I constantly fantasize about vanilla cupcakes with pink frosting. I have even broken down occasionally and bought the real thing, only to be disappointed by the sickly sweet, yet tasteless and not worth the blood sugar spike results. This cake is a godsend and I can’t thank you enough for fulfilling my fantasies! I used to make a vanilla cake 47 years ago out of conventional ingredients that I have not been able to duplicate and this comes very close to that in texture and flavor. I have been diabetic for fifty years and have tried countless sugar-free and lo-carb recipies in that time.

  12. Niiiiiice! It's such a cool talent you have. This cake looks fantastic and I don't think anyone would notice at all that it was low carb and gluten free :)

  13. Choc Chip Uru says:

    This certainly does not look gf or low carb! It looks deliciously sweet and soft and crumby, perfect with a got cup of tea :)


  14. Carrie Dickson says:

    you are my hero.

  15. This is just gorgeous! When I look at it, I think baby shower or tea party. It definitely is elegant. And I can't pass up anything almond flavored, so…winner!

  16. Gorgeous cake! I love almond flavors, this looks perfect!

  17. Low carb butter cake?! You are amazing!

  18. The cake looks wonderful.

  19. food_dreamer says:

    LOL, I love this comment… honestly, so sweet!


    Blog: All Day I Dream About Food

  20. The texture of this bread looks absolutely perfect. I'd be tempted to spread some stewed fruit on a slice. As for the cookbooks – well, we also have a very full bookcase full of them. I rarely buy new ones either and, yet, the collection seems to grow as though it has a life of its own.

  21. Carrie Dickson says:

    well, it's at least a little true. your recipes keep me inspired to keep cooking. :)

  22. Looks great Carolyn! You did it again!

  23. Stephanie says:

    This is fantastic, Carolyn! I would love a slice right now with a big cup of tea!

  24. The texture of that cake looks amazing! I bet it'd be great with a dollop of whipped cream – unsweetened, that is. :)

  25. Love how this cake looks! Those sliced almonds make such a pretty pattern :) And it's incredible to hear this is gluten-free… I wouldn't have guessed! The texture looks perfect! Great post again, Carolyn!

  26. I have a huge collection of cookbooks too – unfortunately a bunch got damaged when a water pipe broke in our house last winter (so sad). The crumb on your cake looks so fine – don't you just love it when you get it right the first time!

  27. "My brain instantly started doing the low-carb, gluten-free substitution dance" It's totally a dance! I'd never thought of it that way. I've been doing substitutions on everything for so long, whenever I see a dish on TV, in a cookbook, or movie, I always begin brainstorming what I'd change in the recipe so I could eat it. Great work on this one, looks delicious!

  28. Hi:

    I don't like stevia or erythritol. Do you know how I could make this with sugar?



  29. Sylvie @ Gourmande in the Kitchen says:

    The crumb looks wonderful and reminds me of pound cake, what a wonderful afternoon tea time cake.

  30. Sounds fascinating! Hard to believe it is low carb. I will have to try it.

  31. how I wish I had a slice with my tea right now. Spread some jam on top of it and call it breakfast!

  32. For one,I must complement you for the pictures.It has been long since I saw such beautiful pictures on someone's blog/site – the combination of colors is simply beautiful.
    When I saw that this cake was majorly made of almonds,and had whey protein,I knew I wanted this recipe!Very healthy.I am going to bookmark/note down this one.
    Thank you so much for sharing!:-)

  33. food_dreamer says:

    Hi Donna,

    Absolutely! Just sub in 3/4 cup to 1 cup sugar where I put in erythritol and skip the stevia. Depends on how sweet you want this to be.

    Good luck!


    Blog: All Day I Dream About Food

    • When I found your recipe I just HAD to try it! I just took it out of the oven and it smells so good! But it fell, right down the middle and that area took quite a bit longer to bake or set? What did I not do right? It looks like I gave it a karate chop lol I don’t care if I have to eat this with a spoon, it smells so good and I’m sure it tastes even better. Any advice on the falling issue would be so appreciated! Thank you!

      • So a few things. Sounds like you need more protein powder, which helps it rise. Maybe another tablespoon or two? And your oven must run less hot than mine, so definitely bake longer. You could also try adding a little coconut flour (2 tbsp or so) to give it more bulk.

        • Thank you so much for the suggestions! The taste is wonderful! I will definitely be making this again, using the changes you’ve suggested!

  34. food_dreamer says:

    Thanks for the sweet comments on my photography. I am very much an amateur but I do enjoy it.


    Blog: All Day I Dream About Food

  35. I love that toasty almond crust so much – it's like a mosaic of almonds – beautiful and yummy! The cake looks moist and dense , like pound cake, and the buttery golden color is mouth-watering. Another amazing creation that looks so rich and fattening,, but isn't. :)

  36. food_dreamer says:

    Oh, make no mistake, Lisa. This is rich and it has lots of fat in it…it's just low carb. Which, in my humble opinion, makes it very good for you! ;)


    Blog: All Day I Dream About Food

  37. RavieNomNoms says:

    This is awesome! I like it when cakes like this aren't overly sweet. I mean I like sweet things but I much prefer things that aren't SO sweet you feel like you are sucking on a block of sugar. Looks awesome my dear!

  38. This is gorgeous Carolyn! The texture of the cut slices looks fantastic, and I love how the almonds look on the outside!

  39. This looks like something that I'd LOVE. Thanks. Yes, I'll be making it soon. :)

  40. Fabulous!!! love your recipes always

  41. What a sweet and yummy afternoon treat! Can't wait to try it!

  42. I nearly took a bite out of my laptop screen lol. Bloody delicious looking treat.

  43. fitsgreaterthanskinny says:

    Wow low carbs and gluten free. I'm impressed.

  44. Genius!!!! Love how it look too! Very beautiful, and I can imagine the flavor…mmm I can almost taste it!!!
    Well done on the post and your photos are stunning!!!

  45. I also have many, many cookbooks and love to read them, even though I do get most recipes from the internet these days. My husband laughed at me for bringing a huge cookbook to bed with me last night :-p This cake looks just delightful, and I love that it's low carb!

  46. JeanMarie says:

    Hi, I allergic to whey & soy. Is there anything I can replace the protein powders with? If I just used more almond flour would that work? Thanks

  47. acommunaltable says:

    I agree with Sylvie – the crumb looks wonderful! I've recently been baking with almond meal and I love it!

  48. This looks a delicious cake. Almond meal does give a denser texture. But,I like to add some other flour, too.

  49. Just found your blog through food buzz…this cake looks absolutely amazing! definitely bookmarking this to try soon! you have so much yummy stuff here!

  50. food_dreamer says:

    Thanks, Jenn. Are you on Foodbuzz too? Send me a friend request…


    Blog: All Day I Dream About Food

  51. What a cake… both beautiful and delicious!! I'm amazed it came out looking so perfect, both the shape and the studded almond crust.

  52. A whole cookbook for coffee cake. Wow! Whether you thought this would be fabulous or not this looks amazing. Cannot wait to try it out.

  53. Yuri - Chef Pandita says:

    This is such a beautiful cake! I'm dying to try baking with erythritol. Last week I made muffins with Stevia for baking mix, been curious about erythritol since I first read about it here on your blog. I haven't seen it here so I'll have to order from good ol' Amazon :)

  54. food_dreamer says:

    My two favourite brands are ZSweet and Swerve. Swerve is great, just not as widely available yet.

    But I will be having a giveaway of Swerve in March (my birthday and my blog's birthday month), so be sure to stop by!


    Blog: All Day I Dream About Food

  55. I have to tell you how much we enjoyed this recipe, along with others I' ve made from your blog. My non-LC hubby loved it and my two grandchildren did as well. Although mine didn't come out looking as perfect as your photo, and I undercooked it a tad, it is a keeper! I served it with LC vanilla ice cream for dessert. It seems to get more delicious every day in the fridge. Thanks, Carolyn.

  56. food_dreamer says:

    Glad it worked out!


    Blog: All Day I Dream About Food

  57. Thanks So Much for These Recipe !! I did it yesterday And nobody noticed it was low carb LOL Is my Favorite From Today , Look really good and Test Amazing ,Thanks again :)

  58. food_dreamer says:

    So glad you liked it!


    Blog: All Day I Dream About Food

  59. This cake just looks perfectly moist and gorgeous. Sticking this one aside to make- thank you for sharing it :)

  60. I modified this recipe a bit to suit what I had on hand, but it was still a winner. I omitted the sliced almonds, as I didn't have any, and I made two mini-loaves out of one-third of the recipe (one for my s/o and one for me). I substituted soy flour for the whey protein powder, Splenda powder for the liquid stevia and whole milk for the almond milk. It turned out great! It was nicely sweet, had a nice crust and was almost like the real thing as far as interior texture goes. I'll definitely make this again!

  61. food_dreamer says:

    Glad you liked it and that you made the changes that suited your taste!


    Blog: All Day I Dream About Food

  62. What brand of almond flour do you use? I am very new to a gluten free diet and need some suggestions. Thanks!

  63. food_dreamer says:

    Hi there. I really like two brands. One from Honeyville Grains (you can order online at Honeyville or Amazon) and one from Oh Nuts (order online at Oh Nuts).


    Blog: All Day I Dream About Food

  64. Also an option–I grind my own almonds in a mini food processor. While the texture isn't as fine as professionally-milled almond flour, it's much less expensive and yields a lower carb count due to the inclusion of the skins (commercial almond flours use blanched almonds).

  65. Carolyn you are amazing!
    I love baking and cooking but after being diagnosed w. celiac I only bake for others and can't even try what I make. Im scared of gf baking. And can't afford 4+ different flours for 1 recipe. So I am so happy to find this blog you really inspired me to try gf baking. Thank you!!! :)
    I am going to make biscotti this afternoon and can't wait. :D
    Thank you thank you!!
    -meg <3

  66. food_dreamer says:

    I am so glad you liked the cake. It's absolutely one of my favourites. And yes, GF baking doesn't need to be so scary!


    Blog: All Day I Dream About Food

  67. Can you tell me if it is blanched or unblanched almond flour and also 20 drops of stevia sounds like a lot. I don’t like the taste of stevia but will give it a try. Any particular brand?

    • Carolyn says:

      Blanched almond flour is preferable. And I typically use Nu Naturals or SweetLeaf stevia drops. And this recipe is definitely not overly sweet, and has little to no hint of stevia aftertaste.

  68. I just made your almond raspberry jam muffins and they were a huge hit! I would like to make this cake for a special occasion – any idea how I could adjust the recipe for a bundt pan?

    • Carolyn says:

      I think the amount would probably be just right for a bundt cake. Your biggest problem is going to be getting it to release (grease the pan REALLY well) and getting the almonds to stick.

  69. A friend wanted a low calorie cake recipe,so passed her this one.Now hoping she likes it!:-)

  70. Geez, I blew it. It was dry and not nearly moist enough to hold together. Not even close. I used it as a crust for tarts and it simply crumbled. I measured everything…..I’m just gonna move onto another recipe. lol For me I would have to increase the liquids by half as much. All I can think is that my almond flour is really dry?


    • Carolyn says:

      I don’t think this recipe would make a good tart crust. I can see it being crumbly there. But it shouldn’t be that dry. What kind of almond flour are you using?

  71. Katharine says:

    Just made this one today! I had a big slice while it was still a little warm and it was so yummy. I love the smell and taste of almond extract so much! And it was perfectly sweet for me – grabbed it as a snack on the way to the pool with the kids. One question – have you experimented with the best way to store the cake? I’m looking forward to munching on it all week, but haven’t figured out the best way to store almond flour baked goods. Thanks Carolyn!

  72. I’ve previously made this recipe and it’s cripplingly delicious. Do you think it would work well in a bundt cake pan, with the recipe doubled?

  73. Hi!
    What size loaf pan did you use for this recipe? Thank You :)

  74. Hello….I was just curious if I have a whey powder that is vanilla flavored, would that work for this recipe or does it need to be unflavored? Thanks!

  75. HI! I am dying to try your recipe for this cake, but could you please tell me what size loaf pan you used? I don’t see that listed..Thank you and looking forward to making this.

  76. This looks absolutely divine! Do you think brown rice protein powder would work in place of the whey? Thanks!

    • Not sure, I’ve never tried it…but it’s always worth a try! Even if it doesn’t rise as much as it’s supposed to, it will still taste great.

  77. Hello! This looks just amazing and I definitely want to try it! Do you have any suggestions for subbing out the whey protein for vegans? Thank you so much! :)

  78. Carolyn, could you use liquid Splenda in the same amount of drops to replace the Stevia extract? Do you know what the measurement of liquid Splenda would be to replace the Stevia or the sweetness to sugar would be to substitute with liquid Splenda?

    • Liquid sucralose is sweeter than stevia, I think, but this cake isn’t overly sweet anyway. I’d do maybe 12 drops of sucralose (equals about 1/4 cup sugar)…or a bit more if you want it sweeter.

  79. I made this today, came out awesome and perfect!

  80. Shannon M. says:

    i made this over the weekend. it was heavenly! i love it best warmed up with some peanut butter :)

  81. Stephanie says:

    Can I substitute granulated Truvia for the erythritol? I don’t have any erythritol (never tried it), and I MUST make this today! :)

    • Hi Stephanie…you sure can, because Truvia IS erythritol. It’s a combo of erythritol and stevia. ;) So it will work just fine.

  82. hi! this looks succulent. can i sub vanilla whey protein powder?

    • Sure. It will have a more vanilla flavour but it will work just fine.

    • Stephanie says:

      Rivka, I used vanilla whey protein powder and even vanilla almond milk – because that’s all I had on hand. I put in about 1/2 tsp more almond extract and it was delicious! I didn’t get a real ‘vanilla’ flavor. Couldn’t believe even my husband liked it – and he doesn’t like any of my ‘special food’! lol I put a few slices in the freezer to see how well they freeze too. Try eating with cream cheese smeared on top – delish! Thank you Carolyn!!

  83. I accidentally put vanilla extract in it instead of almond extract, but it came out tasting amazing :) Thanks so much for the recipe!

  84. Just made this recipe and it is so yummy. Mine looks almost as beautiful as yours, maybe my almonds are not quite as pretty. I am so thankful for now knowing that I need to bake with almond flour, not almond meal. What a difference!

  85. Lily Rose says:

    Beautiful loaf, never lasts me and my mom more than a week. Love it with hot blueberries and no-sugar whipped cream.

  86. I can not being to tell you how IN LOVE I am with this recipe. My Green Tea loaf went in a day and this loaf is half gone. I put dark choc chips in half of the loaf. Pure heaven. There are some many flavors you could do with this recipe. If fills my need for cake, a donut etc. 100% recommend.

  87. Hi Carolyn, thank you for a wonderful recipe, the cake sure looks lovely. One small question though, can you suggest any substitute for the pure whey protein , those are very expensive in my country and I would really appreciate if you can help me out. Thank you so much in advance.


    • Carolyn says:

      Hi Rose,
      Can you get meringue powder? That’s just powdered egg whites. You really do need a little extra protein to get it to rise properly. Barring that, you could put in an extra egg but it might be overly moist that way. Thanks!

  88. Jennnnny! says:

    I made this into Pistachio muffins and they turned out PERFECT!
    Sub 1c almond flour for 1c ground pistachios (coffee grinder). Top with 1/4c chopped pistachios!

  89. Hi Caroline I absolutely love your recipes,still trying to get over how wonderful your lemon cheesecake bars taste (they were heaven) could not stop eating them my hubby had to stop me. I am a type 2 diabetic and have come down to only 10 units of insulin per day and am planning on ditching it completely because of my low carbing lifestyle started 10 months ago. I never thought that I could ever taste the cakes I used to eat in the old days but your website changed all that. I am like you completely ….all day long I dream about food and sweet things… cant help it. I can now through your fab recipes, thanks so much!!!. Made your almond crusted butter loaf this afternoon but turned it into an orange loaf, just added orange rind and vanilla essence. It was amazing I cant believe it, my husband and I kept making tea as an excuse to have a slice of the loaf. It was so moist and yellow a real keeper.
    Best regards and keep them coming.

  90. Hey all :)
    Can anyone please give me a substitute for whey protein powder and almond extracts ? I live in Egypt , and I was going to try out the recipe today , there’s nowhere I know that’s selling whey protein or whey protein powder . For almond extracts , is there any way I can make it at home ?
    Thank you so much :)

    • Can you get your hands on powdered egg whites? That can sub for the whey. For almond extract, you could just use vanilla but of course, it won’t have the almond flavour.

      • Even that I can’t .. Unfortunately
        Also , I have very big problem with almond flour and coconut flour both in general . They are not sold in Egypt , so I have to make them out of almonds and shredded coconut , but they just taste so different and look way darker than this . The cake was horrible and I honestly have no idea what to do , a lot of low-carb recipes demand almond or coconut flour .. :)

        • Yes, that would be very tough! With your own ground almond flour, you are going to get something tougher and coarser. A few tips…cut back on the oil and use an additional egg to help give it more structure. That should help some. Sorry it’s not easy to get the right ingredients.

  91. Hi Carolyn,
    I found this recipe while searching for low-carb desserts my gestationally diabetic sister could enjoy during her high-risk pregnancy. Who would’ve guessed it would become one of our favorite cake recipes long after the baby was born! I’ve made this cake for family and friends at least a dozen times and everyone is always surprised that it is sugar and gluten free! It is equally successful served with whipped cream and berries as dessert, or toasted with some homemade jam and a cup of coffee for breakfast!

    Now, I usually sub 1/4 to 1/3 cup Splenda for the stevia extract because that’s what I have on hand, and the results have been great! But I’ve been asked to make this cake for a friend’s father’s 70th birthday party who can’t eat Splenda, and I’m too lazy to run out and get stevia extract. Can I just use more erythritol instead of the stevia/splenda? Do you know how much, and if this effects flavor or texture?

    • Yes, you can use more erythritol and I don’t think it will affect the texture. Do another 1/4 cup or so.

      • I make this ALL THE TIME and love it. I use erythritol and no stevia drops and it comes out perfect. I do taste the batter for sweetness.

    • I’ve made this cake as is several times and it’s always a hit! For those of you asking about storing the cake, refrigerating and freezing works well but the erythritol can re-crystallize when it gets cold and become a bit gritty, so be sure to reheat it before you eat it. Last week I needed an alternative to cornbread to serve with my chili so I made this cake and adjusted the recipe to transform it into a more savory cornbread-like cake. It was delicious! I omitted the sliced almonds when buttering my pan; used Bob’s Red Mill blanched almond flour which is coarser than my usual Honeyville Farms for a more cornbread-like texture; ran out of erythritol so used 1/3 cup regular sugar (but you could certainly just use the erythritol and stevia adjusting for desired sweetness); omitted the almond and stevia extracts; and bumped up the salt a tiny bit to make it more savory. It was the a great grain-free, gluten-free, corn-free alternative to cornbread!

  92. I made your “little black dress” of a recipe, and I have to admit that you had us at the batter! It has wonderful flavour, as does the finished cake. I used a silicone baking loaf pan because I thought that it would make unmolding easier, and it was easy, but next time I will use a standard, non-stick metal loaf pan. I did not bake the cake for the amount of time indicated because it looked perfect after 40 minutes, but I should have left it in longer. The very middle was too moist, and a little “marzipanish”, but still delish. Next time, and there will certainly be a next time, I shall follow the recipe exactly. I served the cake slices with whipped cream, home made raspberry jam, and meyer lemon curd…wonderful.
    May I ask for some advice here? I am finding that when I make something using Swerve, it is perfect, but after being refrigerated it seems to crystalize. In the case of your candied ginger, this was perfect because it gave the ginger a “sugary” coating, but in the lemon curd, the bits of crystal spoiled the silky smoothness. Is there some way to avoid this?
    Many thanks for the recipe, and the anticipated advice.

    • The only way I have found to not have Swerve (or any erythritol) re-crystallize is to limit the amount and add some liquid stevia to help sweeten things more. It’s frustrating because Swerve is by far and away my favourite sweetener but for some applications, it’s just not quite right.

      • To reduce graininess in cold applications (like coconut oil freezer fudge!), I’ve had good success blending the granulated erythritol into a powder (measure first, then pulse in a hand blender or coffee/nut grinder). You might try that next time for your lemon curd!

  93. Great recipe. I made in a pie plate with almonds on top and served with a cream cheese glaze flavored with almond extract. Delicious! Thank you!

  94. Beverly Hock says:

    I’m anxious to try this & I’m currently making out my shopping list. Since I can’t have the extra protein, what can I use in it’s place? Thank’s, Carolyn…Became

    • You can leave the extra protein out if you need to, but the cake as a whole won’t rise as well. It will still taste good! You could put in an extra tsp of baking powder and perhaps a little more almond flour (maybe 1/4 cup?) to help give it a little more structure. Hope that helps keeping the protein count down.

  95. that was a perfect loaf!, thanks for a great recipe!

  96. Missy Barras says:

    Lost my recipe and had to pull this back down. I have a horrible ragweed allergy so I steer away from Stevia. I add a rounded tablespoon of Equal in its place. With berry season coming up, I thought I would mention I leave off the almonds and use this as the base for Strawberry Shortcake. Tonight, I making it just to smear a little jelly on and enjoy in the morning.

  97. I would love to try some of your recipes! But I can’t have casein/whey and not sure if I can sub vegan protein powder.

  98. Scarlett says:

    Hi Carolyn,

    I’m so excited I found this blog! Your recipes look amazing (although I must admit I’ve basically only looked at the desserts). I do have one question about an ingredient I often see in your baked goods: protein powder.

    I understand why you use it, but is it possible to substitute it for xanthan gum? And if so, what would be the sub rate: so if you call for 1/3 cup of whey powder, how much xanthan gum would I use?

    Thanks so much!

    • Carolyn says:

      No, it’s not possible to sub protein for xanthan gum, they don’t play the same role. Xanthan may help hold gluten-free baked goods together but it does not help them rise at all. If you don’t want to use whey protein, you can use hemp protein or powdered egg whites instead.

      • Scarlett says:

        I just made the cake and it’s delicious! Not too sweet, lovely almond flavor, and the texture is awesome! Thank you so much!

        Question 1: If I sub the almond extract for lemon and add poppy seeds, do you think the rest of this recipe would translate well into a lemon-poppy seed cake?

        Question 2: When baking this cake, I ended up having to take it out at the 42 minute mark. I followed your recipe to a T, can you think of any reason why this would have been the case? I do have a gas oven, could this have been the reason? And, if so, does that mean I should always set my timer for less time than you recommend in your recipes?

        Thanks again!

        • Carolyn says:

          Hi Scarlett. I actually have used this recipe as a base for lemon poppyseed and it works great. You can see it here (I used lemon zest and some of the juice but extract would be good too)

          Sounds to me like your oven runs very hot. I have a gas oven too and most people find that they need to go LONGER with my recipes, not shorter. In fact, I’ve started giving instructions with additional time because so many have said things haven’t been baked through at the times I’ve given. Ovens can differ a lot (and I keep meaning to get mine checked…you may want to get yours checked too!).

  99. You may have answered this already, but there are so many comments, no time to read them all. What size loaf pan did you use? A standard size or something smaller. I have several size loaf pans and want it to turn out perfectly. Thank you.

    • Carolyn says:

      The standard 9×5 size pan. Make sure you are using Honeyville or a similarly finely ground almond flour for best results!

  100. CATRIONA says:

    Such a simple, delicious, comforting cake! My mom loved it so much when I made it for her here in Ireland that now she is abroad she’s always pestering me to send her whey protein just so that she can make this cake! :)

  101. OMG. This came out so very good. I can’t believe it! I could serve this to my family and they would never know it was low carb. It would be great for a tea party or a coffee get together. I am so grateful for this recipe! Thank you!

  102. What is the best way to store this? Can it be left out on the counter or does it need to be refrigerated? Have you ever frozen slices individually?

    • It can be left on the counter for 2 to 3 days, depending on your climate (very hot and humid, I’d refrigerate it). I haven’t frozen slices but I have frozen it as muffins and it works very well.

  103. I made the recipe last night and it turned out very well, but my final result does not look “yellow” as in your pictures above. I really feel the look of the final product will sell the taste. I am using almond flour but it has the almond “skin” in the mix so it looks much darker and denser. May I ask what almond flour you use? Would I be better off pulverizing almond slivers which have the brown skin removed to use as the almond flour?

  104. This recipe is just so delicious – I’ve made it twice now, once with almond crust and almond essence and once without almond crust and banana essence. Both yum, but dropped in the centre so I will have to lower my oven (as it was very brown) temp, cook longer and add some extra protein powder and see how I go :) Thanks for this recipe, it is so filling!!!

  105. Hi Carolyn, is stevia glycerite OK to use for stevia drops?
    Thank you soooo much!


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