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.
Shannon M. says
i made this over the weekend. it was heavenly! i love it best warmed up with some peanut butter 🙂
Carolyn says
Funny, that’s my favourite way to eat it too!
David says
I made this today, came out awesome and perfect!
Carolyn says
It’s one of my all-time favourite recipes! We made it for Christmas morning too.
Linda says
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?
Carolyn says
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.
April says
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! 🙂
Carolyn says
Hemp protein would work!
April says
This looks absolutely divine! Do you think brown rice protein powder would work in place of the whey? Thanks!
Carolyn says
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.
Heather says
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.
Carolyn says
Just a typical 9×5 loaf pan!
Janis says
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!
Carolyn says
It would work just fine, it just happens to impart a strong vanilla flavour so the almond might not come through as much.
Janis says
Thanks. That makes sense. 🙂
Celeste says
Hi!
What size loaf pan did you use for this recipe? Thank You 🙂
Carolyn says
A 9×5 loaf pan. Thanks!
Celeste says
Thanks Carolyn. As soon as I have a chance I’m making this one. 🙂
Jen says
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?
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!
Lydia says
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?
Perplexed…
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?
Fahad Khan (@PharaohKhan) says
A friend wanted a low calorie cake recipe,so passed her this one.Now hoping she likes it!:-)
Kari says
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.
Kemi says
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.
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!
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
Meg says
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. 😀
Thank you thank you!!
-meg <3
Michele says
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).
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).
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
JoEllyn says
What brand of almond flour do you use? I am very new to a gluten free diet and need some suggestions. Thanks!
food_dreamer says
Glad you liked it and that you made the changes that suited your taste!
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com