3 Ingredient Keto Walnut Cake
This low carb and keto-friendly walnut cake is so easy to make and only requires 3 simple ingredients. The cake has a unique texture and flavor.
Ingredients
- 340 grams shelled unsalted walnuts, approximately 3 cups walnut halves
- 4 large eggs, whites and yolks separated
- 1 cup (170 g) allulose, divided
Instructions
- Preheat the oven to 350°F (177°C). Grease the interior of an 8 inch round springform pan with cooking oil spray and line the bottom with a parchment paper round. (You don’t need to line the sides, but make sure the sides are thoroughly greased).
- Pulse the walnuts in food processor until they resemble coarse crumbs. You should hear a change in sound in your food processor when the nuts are ready. (It will sound quieter and you won't hear sounds of walnuts hitting the processor or blades)
- In a large mixing bowl, add egg yolks and 1/2 cup allulose. Whisk until evenly combined and uniform. Add in the walnuts and fold them in with a spatula until the walnuts are fully incorporated into the egg mixture. The mixture will be very thick, 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. With the first batch of egg whites, it will be very difficult to fold. The goal is just to get the egg whites mixed in so that the batter becomes thinner and more wet. With the second batch of egg whites, you should be able to fold a little more and with the last two batches, you should be able to gently fold and keep the batter very light and airy. Be careful not to deflate the egg whites too much especially when adding the final two batches. Gently fold until no streaks of egg whites remain.
- Bake the cake for about 30-35 minutes or until done. The cake should be a dark golden brown and a toothpick inserted should come out clean. Remove the cake from the oven and let it cool in the pan for about 30 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 and transfer to a plate to fully cool.
- Let the cake cool completely before decorating or cutting and serving. I dusted mine with powdered allulose before serving.
Notes
- We recommend using walnuts you would find in the baking aisle as they are unsalted and already shelled.
- Make sure to use allulose.* This cake was tested with other low carb sweeteners and they did not work well.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include powdered allulose garnish.
Serving: 1slice, Calories: 251kcal, Carbohydrates: 22g, Protein: 8g, Fat: 24g, Saturated Fat: 3g, Sodium: 29mg, Fiber: 2g, Sugar: 1g, carbs from allulose: 17g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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