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.
Alison Lewis says
Fabulous!!! love your recipes always
Kelly @ Happy Texans says
This looks like something that I'd LOVE. Thanks. Yes, I'll be making it soon. 🙂
Meghan says
This is gorgeous Carolyn! The texture of the cut slices looks fantastic, and I love how the almonds look on the outside!
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!
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! 😉
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
lisamichele says
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. 🙂
food_dreamer says
Thanks for the sweet comments on my photography. I am very much an amateur but I do enjoy it.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
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!
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Suze says
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!
Carolyn says
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.
Suze says
Thank you so much for the suggestions! The taste is wonderful! I will definitely be making this again, using the changes you’ve suggested!
Fahad Khan says
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!:-)
Roxana GreenGirl says
how I wish I had a slice with my tea right now. Spread some jam on top of it and call it breakfast!
Jacqueline says
Sounds fascinating! Hard to believe it is low carb. I will have to try it.
Sylvie @ Gourmande in the Kitchen says
The crumb looks wonderful and reminds me of pound cake, what a wonderful afternoon tea time cake.
Donna says
Hi:
I don't like stevia or erythritol. Do you know how I could make this with sugar?
Thanks,
Donna
Leanne says
"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!
Jeanette says
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!
The Harried Cook says
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!
scratch-made wife says
The texture of that cake looks amazing! I bet it'd be great with a dollop of whipped cream – unsweetened, that is. 🙂
Stephanie says
This is fantastic, Carolyn! I would love a slice right now with a big cup of tea!
Ginny says
Looks great Carolyn! You did it again!
Carrie Dickson says
well, it's at least a little true. your recipes keep me inspired to keep cooking. 🙂