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Keto Almond Cake

Keto Almond Cake
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A wonderfully moist and tender low-carb almond cake, topped with a creamy frosting and toasted almonds.

Ingredients

Scale
  • 1 cup almond flour (112g)
  • 5 tbsp coconut flour (35g)
  • 1 1/2 tbsp arrowroot starch (10g)
  • 1 tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1 tsp xanthan gum
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil (melted, 80g)
  • 3/4 cup powdered monkfruit/erythritol sweetener (144g)
  • 2 large eggs (at room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tsp almond extract
  • 1/2 cup warm heavy cream (125ml)
  • 1 tsp white vinegar
  • 1/2 cup heavy cream (cold, 125g)
  • 1/2 tsp vanilla extract
  • 1/4-1/2 tsp almond extract
  • 6 tbsp powdered monkfruit/erythritol sweetener (72g)
  • 1/4 cup cream cheese (softened, 60g)
  • slivered toasted almonds for topping

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum, and salt.
  3. In a measuring cup or smaller bowl, add the warm heavy cream and white vinegar.
  4. Stir the cream and vinegar mixture briefly and set aside.
  5. In another large bowl, whisk together the melted coconut oil, powdered monkfruit/erythritol sweetener, eggs, vanilla extract, and almond extract until smooth.
  6. Add the cream and vinegar mixture to the wet ingredients.
  7. Whisk the wet ingredients once more until smooth.
  8. Add the dry ingredients mixture to the wet ingredients mixture.
  9. Stir until a thick batter forms.
  10. Grease a 9-inch cake pan (or 8×8 inch pan).
  11. Scrape the batter into the prepared pan.
  12. Use a spatula to spread the batter evenly across the bottom and smooth out the top.
  13. (If not making frosting, top with slivered almonds at this point).
  14. Bake for 25-28 minutes, or until a toothpick inserted comes out almost completely clean and the top is lightly browned.
  15. The center of the cake should no longer be jiggly.
  16. Let the cake cool completely in the pan on a wire rack while you prepare the frosting.
  17. To make the frosting, beat the cold heavy cream in a bowl until it starts to thicken.
  18. Add the powdered monkfruit/erythritol sweetener, vanilla extract, and almond extract to the heavy cream.
  19. Continue beating until soft peaks form.
  20. In a separate small bowl, beat the softened cream cheese until it is fluffy.
  21. Add the fluffy cream cheese to the whipped cream mixture.
  22. Continue beating everything together until the frosting is thick and smooth.
  23. Spread the frosting evenly over the top of the cooled cake.
  24. Top with toasted slivered almonds.
  25. Slice and enjoy your Keto Almond Cake!

Notes

Ensure all ingredients, especially eggs, are at room temperature for best mixing results.
Use a kitchen scale for precise measurements of flours and sweeteners.
Cool the cake completely before frosting to prevent melting.
For the frosting, use very cold heavy cream to achieve stiff peaks faster.
Don’t overmix the batter; mix just until combined to keep the cake tender.

Find it online: https://theflakytruth.com/keto-almond-cake/