Description
This keto almond flour cake is moist, buttery, and lightly sweet with a tender crumb and golden almond topping. A low-carb, gluten-free dessert that tastes like a classic bakery cake.
Ingredients
2 cups almond flour (blanched, finely ground)
½ cup granulated erythritol or monk fruit sweetener
1 teaspoon baking powder
Pinch of salt
½ cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
¼ cup unsweetened almond milk
¼ cup sliced almonds (optional topping)
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan.
2. In a bowl, whisk almond flour, sweetener, baking powder, and salt.
3. Add melted butter, eggs, vanilla, and almond milk.
4. Mix until smooth and fully combined.
5. Pour batter into prepared pan and smooth the top.
6. Sprinkle sliced almonds over the batter.
7. Bake for 40–45 minutes until golden and set.
8. Cool completely before slicing.
Notes
Use blanched almond flour for best texture.
Allow cake to cool fully before slicing.
Store covered to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 0g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg