This almond cake has a soft, light, melt-in-your-mouth texture. You only need 3 ingredients to make the cake. It is low carb and keto-friendly. The cake can be made ahead of time for an event.
This keto-friendly almond cake is perfect for brunch or dessert. I like how the cake almost melts in your mouth as you eat it.
Ingredients
- Almond Flour
- Allulose
- Eggs
Almond flour: Make sure to use blanched superfine almond flour. This will ensure that your cake has a very smooth, melty texture.
Allulose: Allulose is a low carb sweetener. It is a naturally occurring sugar that is largely not metabolized and passes through the body, which is why it is considered a low carb and keto-friendly sweetener. We recommend using allulose over other low carb sweeteners such as erythritol, monkfruit or stevia. The cake did not work well when we tried it with these other low carb sweeteners.
Eggs: Eggs are the key to the structure for this cake. Egg yolks and whites are separated and the egg whites are beaten and folded in to give this cake a light and airy texture.
How to Make Keto Almond Cake
The egg yolks and half of the allulose are first mixed together. The almond flour is then mixed in.
The remaining allulose and egg whites are beaten until stiff peaks form. The egg white meringue is then folded into the almond batter.
The batter is then poured into your prepared cake pan and ready to be baked.
Cake Texture
This cake has a melt-in-your-mouth texture as you eat it. It is lightly sweet. I also dusted the cake with powdered allulose for a nicer presentation but the cake itself is sweet even without the extra powdered allulose on top.
More Keto Cake Recipes
3 Ingredient Keto Almond Cake
Ingredients
- 4 large eggs whites and yolks separated
- 1 cup (170 g) allulose divided
- 1 1/2 cups (141 g) superfine blanched almond flour
Instructions
- Preheat your oven to 350°F (175°C). Spray the interior of an 8-inch round cake pan or springform cake pan with non-stick spray and line the bottom with parchment paper. Make sure the sides are thoroughly greased.
- In a large mixing bowl, whisk together the egg yolks and 1/2 cup of allulose until smooth. Add almond flour and mix with a spatula until evenly combined. Your mixture will be very thick, almost like a paste.
- Add egg whites to a clean mixing bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs are foamy, about 1 to 2 minutes.
- With the machine still running, slowly add the remaining 1/2 cup allulose until all of it is added. Increase speed to high and continue to beat until mixture is thick, glossy and stiff peaks form, about 3 minutes.
- Working in 4 batches, gently fold the beaten egg whites into the egg yolk mixture with a spatula until just combined. Be careful not to deflate the egg whites.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until the cake is dark golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then run a butter knife or spatula around the edge of the cake to loosen it from the sides of the pan and remove the cake. Be sure to remove the cake from the pan soon after baking because as it cools it gets more sticky and the sides will stick to the pan if you remove it too late.
- Let the cake cool completely before decorating or cutting and serving. I dusted mine with powdered allulose before serving. You can also use other powdered low carb sweeteners for the decoration.
Notes
- Make sure to use superfine almond flour so that the cake has a very smooth, melt-in-your-mouth texture. I used Kirkland's superfine blanched almond flour.
- Make sure to use allulose.* This cake was tested with other low carb sweeteners and it caused the cake batter to separate while baking.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include powdered allulose garnish.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Can you use regular sugar instead? I’m allergic to allulose
We have not tested this recipe with regular sugar but we think it should work. We do have an almond cake recipe that uses regular sugar: https://kirbiecravings.com/3-ingredient-almond-cake/
This looks delicious and super simple to make. I’m going to have a go but wondered if it could be frozen ?
You could freeze this recipe. Just make sure it is in an airtight container. We hope you enjoy it!
Can you substitute and use monk fruit for the sweetener? Thanks!
We would make sure to use allulose. This cake was tested with other low carb sweeteners and it caused the cake batter to separate while baking.
Add vanilla essence ???
We have not tested this recipe with a vanilla extract but you could give it a try!