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.
Zu says
Hi Carolyn. Can I substitute the egg powder with whole egg?. Thanks
Carolyn says
You need a DRY protein powder to mimic gluten. Sorry!
Sharon says
This was excellent and easy to make. I only had on hand 1/4 c of swerve so used 1/2 c of lakanto golden, flavor is great. The almond extract really makes it as do the sliced almonds on the outside. I’ll add more next time. I just recently bought some egg white protein powder and was so excited to use it. I think it helps create the nice pound cake consistency this has. My non-keto adult daughter liked it.
This recipe is a keeper and I think I’ll check out some of your other cakes too!
Carolyn says
So glad you enjoyed it!
Patty says
does it matter if you use egg white protein powder or whole egg protein powder that includes yolk as well? My daughter can’t do dairy so I usually avoid the whey powder
Carolyn says
I think both would work but I’ve not tried the latter so I can’t be sure.
Mickisue says
This looks delicious. I only have glass loaf pans. Any adjustments needed?
Carolyn says
Please google how to adjust for glass. I don’t use it for loaves at all, but I do know there is a basic formula out there. I believe you reduce the heat and bake longer…
Aura J says
Delicious!
Sharon says
I can’t have Erythritol can I substitute any other sweetener?
Jenni says
This cake is absolutely gorgeous! And I love that this was the “gateway cake” to so much of your other amazing keto baking creations. I am so appreciative of what you do here, Carolyn, and I am forever sending folks to see you when they ask for keto/sugar-free desserts. ADIDAF is the best keto resource, period!
Adrienne says
looks amazing!! Would this recipe work on a 9×13 if I double it?? Thanks!!
Carolyn says
You could just bake it in a 9×13 for a lower cake, more like a thick sheet cake. But of course it will cook through MUCH faster. If you double it, it will be a LOT of cake.
Amy says
Can I use allulose instead of erythritol?
Carolyn says
Yes but please be aware that it will brown your cake a lot and it may not look very nice. Read more here on how sweeteners work: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Samelusine says
Can these be converted to cupcakes? I LOVE to use pound cake cupcakes as the basis for a decadent mini strawberry shortcakes and this is the first good keto recipe I’ve come across. Thanks!
Carolyn says
Sure! Any cake can be cupcakes, but I can’t really guide you as to timing because I didn’t make mine that way.
Luis says
OW DO I KNOW HOW MUCH PROTEIN I USE IN A RECIPE /?Thanks
Carolyn says
Put in the amount that the recipe calls for.
Claire says
Hi Carolyn, this cake is so good, as is and also part of your tiramisu recipe. One question, the cake rises beautifully but once taken out of the oven the centre sinks quite a bit. Why do you think that is?
Carolyn says
I don’t think yours is totally cooked through, if that’s the case. Put some foil over it and give it 5 to 10 more minutes.
Megan says
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????
Belinda says
Hi Carolyn,
Measurements:
How many ml og is a cup in your receipe?
Thanks
Belinda
Carolyn says
Almond flour is a dry measure so it’s not given in ml. It’s about 100g per cup.
Yadira says
Hi; was wondering if there is a substitute for the stevia drops?
Jan says
There are no stevia drops in this recipe.
Katie says
Love this recipe.. I make a berry trifle with marscopne mousse.. it’s divine! But my cakes always crumble when I slice them.. why?
Carolyn says
What brand of almond flour are you using?
Laurie Cain says
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!
Carolyn says
I need to give this lovely old recipe an update. It was the first cake I ever made that was truly CAKE! I’ve based a lot of recipes on it since then.
Daphne says
I don’t have granulated swerve but do have powdered (confectioners) swerve. Would it work as well?
Carolyn says
That would be fine.
Daphne says
Oh my goodness! Made it and its fantastic! It actually looks just like yours and taste wonderful. Thanks for sharing!!!
Vineet says
Hi Carolyn tried this recipe and it looks beautiful but post taking out of the oven the cake collapsed in the middle. Where did I go wrong ? Many thanks
Carolyn says
Hard to say. Did you substitute or change anything?
Swati says
Hi Carolyn tried this recipe and it looks beautiful but post taking out of the oven the cake collapsed in the middle. Where did I go wrong ? Many thanks