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.
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! 🙂
Pat says
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!
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) https://alldayidreamaboutfood.com/2013/01/lemon-poppyseed-bundt-cake-low-carb-and-gluten-free.html
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!).
Ellen says
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.
Carolyn says
Yes, you can use hemp protein powder. Should work fine!
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.
Carolyn says
Are ragweed and stevia related? I never knew that!
amig says
that was a perfect loaf!, thanks for a great recipe!
Carolyn says
It’s one of my all time favourites!
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
Carolyn says
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.
Misty says
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!
Kathy says
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.
Carolyn says
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.
Lisa says
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!
Lisa says
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?
Thanks!
Carolyn says
Yes, you can use more erythritol and I don’t think it will affect the texture. Do another 1/4 cup or so.
Kapu says
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.
Lisa says
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!
Sherine says
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 🙂
Carolyn says
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.
Sherine says
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 .. 🙂
Carolyn says
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.
Sherine says
Yeah 🙂
Thank you so much , I’ll gice it a try next time 🙂
Arlette says
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.
Carolyn says
So glad you’ve found a way to cut down on your insulin, that’s fantastic!
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!
Carolyn says
Oh it worked. YAY!
Rose says
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.
Rose,
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!
Kapu says
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.
Carolyn says
It is hands-down my most adaptable recipe. I adore it! 🙂
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.
Vanessa says
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!
Mira says
I accidentally put vanilla extract in it instead of almond extract, but it came out tasting amazing 🙂 Thanks so much for the recipe!
Rivka says
hi! this looks succulent. can i sub vanilla whey protein powder?
Carolyn says
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!!
Rivka says
oh wow thanks Stephanie! i wanted to make it this afternoon and it’s so nice to get a reply so quickly!
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! 🙂
Carolyn says
Hi Stephanie…you sure can, because Truvia IS erythritol. It’s a combo of erythritol and stevia. 😉 So it will work just fine.