Looking for a truly light and fluffy almond flour cake? Then this is the recipe for you! With a mild sweetness and a fine crumb texture, no one will believe it’s sugar-free and keto-friendly.
I am delighted to re-introduce you to the cake recipe that started it all. This, right here, is the recipe that made me realize that I could create keto cakes that rival anything made with flour and sugar. In both taste AND texture!
This almond flour cake was a watershed moment in my keto baking career. Back in 2012, I came across a cookbook on coffee cakes and one called Almond Crusted Butter Cake caught my eye.
When I set about modifying the recipe to suit my low carb lifestyle, I had no idea it would turn out so spectacularly well. And that it would become the base recipe for so many of my other creations, like Keto Victoria Sponge Cake or my classic Keto Birthday Cake.
Then I let the poor thing languish in obscurity for more than a decade as I went on to create other keto treats. But it’s such a fabulous recipe that I figured the time was right to bring it back to your attention!
What’s so special about this recipe?
So what makes this almond flour cake recipe so incredible? To put it boldly, it has the perfect cake texture, with a fine crumb and a light, fluffy consistency. In my experimenting, I somehow hit upon the ideal ratio of almond flour to the other ingredients. It just works!
And it doesn’t require separating the eggs or beating the egg whites. It’s a straightforward process of beating softened butter with granulated sweetener, then adding eggs and dry ingredients.
The simplicity of the cake itself belies its utter deliciousness. It may not be as eye-catching something more decadent, like a keto chocolate cake with tons of creamy frosting. But it’s sweet and lovely, and really needs no other embellishment or garnish.
It’s also easy to make and looks so elegant with the sliced almonds baked right in. Have it as coffee cake with your morning coffee, or serve it with some whipped cream and berries for dessert. It’s always superb.
Readers love this almond flour cake!
“So yummy!!! I made this in a couple small loaf pans and cut it in small slices, I topped it with whipped cream and strawberry syrup…the cutest and most delicious strawberry shortcake ever! This was also amazing as is????” — Megan
“This is soooooo good! it’s definitely one of my two favorite keto desserts! I’m picky too. I’ve always loved almond cake so I was so happy to find a recipe that tasted like the real thing! Amazing!” — Laurie
“Thank you so much for this recipe, it is the first truly successful almond flour cake recipe I’ve followed! Really pleased with the results, such a tasty cake and the flaked almond crust really works well.” — Colin
Ingredients you need
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- Almond flour: Using good quality almond flour is extremely important for almond flour cake. Many brands say that they are finely ground but you can see the grainy texture when you bake with it. I always recommend Bob’s Red Mill for the finest almond flour.
- Protein powder: Please don’t skip this ingredient. Protein powder helps simulate the protein in gluten, helping baked goods rise properly and hold their shape. And it’s part of what makes this almond flour cake so spectacular!
- Butter: Use unsalted butter and make sure you let it soften properly so that the sweetener combines well. You could use coconut oil for a dairy-free version, but make sure it’s softened but not melted.
- Swerve sweetener: You need a granulated sweetener for this recipe to help whip air bubbles into the softened butter. It helps give the cake a lighter, airier consistency. You can try other sweeteners but I don’t recommend allulose as it makes cakes brown too quickly and look (and taste!) a little burnt.
- Almond extract: I think almond extract is perfect in this cake, but you could use vanilla. You could also do lemon, orange, or something really fun like caramel!
- Eggs: Make sure the eggs are room temperature before you add them, and beat them in one at a time. This creates a lighter, fluffier batter, which translates into a better texture for the cake.
- Liquid: I often use almond milk but you can also do water. For a richer flavor, use half heavy cream and half water.
- Pantry staples: Salt, baking powder.
Step by Step Directions
1. Prepare the pan: Butter a 9×5 inch metal loaf pan very well. Sprinkle the sides and bottom of the pan with sliced almonds, pressing into the butter to help it adhere.
2. Whisk the dry ingredients: In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt. Set aside.
3. Beat the butter: In a large bowl, beat the butter until smooth. Add the sweetener and beat until lightened and well-combined, about 2 minutes. Beat in the eggs, one at time, scraping down the beaters and sides of bowl with a rubber spatula as needed. Beat in the almond extract.
4. Add the dry ingredients: Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined.
5. Transfer to the pan: Spread the batter in the prepared pan, being careful not to dislodge the sliced almonds on the sides. Smooth the top.
6. Bake: Bake at 325ºF for 50 to 60 minutes, or until the top is deep golden brown and just firm to the touch. Let cool 30 minutes in the pan before flipping out onto a wire rack.
Expert Tips
While this almond flour cake is easy to make, it’s important to follow the instructions carefully. I specify a metal loaf pan, because glass and ceramic bake very differently and don’t conduct heat nearly as well. So your cake will get brown on the outside but won’t cook through properly in the middle.
Protein powder is a critical ingredient in this recipe, as it helps create the ideal texture. I recommend whey or egg white protein powders, and some plant based versions may work as well. But I do not recommend collagen protein, as it will make the cake gummy and hard to cook through.
Let the cake cool in the pan for at least 30 minutes but don’t leave it too much longer. I’ve noticed that loaf cakes are nice and loose at 30 to 60 minutes, but then start to re-stick to the pan after that. If you have any doubts about your pan, consider lining it with parchment paper.
Do NOT over-bake this cake. Please watch my YouTube video on Keto Cake Baking Tips for my best tips.
Frequently Asked Questions
Used properly, almond flour can be used for baking wonderfully moist and fluffy cakes. But you do need to understand that it behaves very differently from wheat flour. It contains no gluten and far more moisture than wheat flour. I recommend reading Baking with Almond Flour for a better understanding of how it works.
Almond flour contains very few carbohydrates and has plenty of fiber, so it’s an excellent choice for people with diabetes. I find that baked goods made with almond flour do not spike my blood sugar.
This keto almond flour cake recipe has 7.3 grams of carbs and 3.4g of fiber per slice. Thus it has 3.9g net carbs per serving.
More keto almond flour cake recipes
Almond Flour Cake Recipe
Equipment
Ingredients
- ¼ cup sliced almonds
- 3 cups almond flour
- ⅓ cup unflavored whey protein powder or egg white protein powder
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup Swerve Granular
- 3 large eggs room temperature
- 1 teaspoon almond extract or vanilla extract
- ½ cup unsweetened almond milk or half heavy cream and half water
Instructions
- Preheat the oven to 325ºF and butter a 9×5 inch metal loaf pan very well. Sprinkle the sides and bottom of the pan with sliced almonds, pressing into the butter to help it adhere.
- In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt. Set aside.
- In a large bowl, beat the butter until smooth. Add the sweetener and beat until lightened and well-combined, about 2 minutes. Beat in the eggs, one at time, scraping down the beaters and sides of bowl with a rubber spatula as needed. Beat in the almond extract.
- Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined. Spread the batter in the prepared pan, being careful not to dislodge the sliced almonds on the sides. Smooth the top.
- Bake 50 to 60 minutes, or until the top is deep golden brown and just firm to the touch. Let cool 30 minutes in the pan before flipping out onto a wire rack.
Cookin' Canuck says
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.
food_dreamer says
LOL, I love this comment… honestly, so sweet!
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Joy says
The cake looks wonderful.
Lauren @ KeepItSweet says
Low carb butter cake?! You are amazing!
Erin @ Dinners, Dish says
Gorgeous cake! I love almond flavors, this looks perfect!
Karen says
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!
Carrie Dickson says
you are my hero.
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 🙂
Cheers
Parsley Sage says
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 🙂
food_dreamer says
Hi Kate,
The one I am currently using is Jarrow Formulas unflavoured whey protein.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Kim says
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.
Carolyn says
Hi Kim – this does work well as cupcakes…I make it into muffins all the time, so it’s really the same thing!
heather says
Hi what would the baking time for cupcakes be please? Does this batter make twelve standard size muffins? Thank you
Carolyn says
Yes, it makes 12 muffins. And the baking time is about 20 to 25 minutes.
Denise says
Do you think this would work in a smaller bundt cake pan?
Carolyn says
How small is the question… 🙂
Morgan says
This looks and sounds delscious….I live the almonds on the outer portion!!!
Kate says
Curious as to what brand of whey protein powder you use?
raquelerecipe says
Beautiful dish! i usually eat brussels sprouts the same way every time.
Monique says
I can't wait to try this! Thanks!!!!!
Kiri W. says
This look so gorgeous! I love that it's not too overwhelmingly sweet, yet has the wonderful aroma of almonds. Lovely 🙂
Erin says
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!
The_Mom_Chef says
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.)
Laura says
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".
Liz says
It looks amazing, Carolyn!!! You would never, ever guess it was anything other than a perfectly made conventional recipe! You are fabulous!!!!
movitabeaucoup says
What a perfect loaf! It looks like the perfect tea party cake…