In the mood for a nice piece of cake without too many carbs? I got you covered! At only 5 grams of net carbs per slice, you can enjoy the sweets without the sugar. This cake is perfect for your afternoon tea, a dessert after your meal, or you can even use it to make a birthday cake!
I have to say, this one has become one of my favourites. I tried not to use too much sugar alcohol and I feared it wouldn’t taste sweet enough, but surprisingly it had the prefect amount of sweetness. This cake is perfect for anyone who is an a gluten-free, dairy-free, ketogenic diet.
Tips to make this recipe
I start this recipe by roasting some sliced almonds to then top it off on the cake together with some frosting and powdered erythritol. If you don’t feel like adding frosting or roasting the almonds. You can skip the almond roasting, and just add them after you transferred the cake batter into the baking pan. You can then bake the cake together with the almonds on top.
To make this cake you can use any baking pan, but I used a springform. This made it a lot easier to remove the cake from the pan, without it falling apart.
To make the frosting, I used the coconut puree from Cocomi bio. It works perfect because it has a thick consistency. When combined with some erythritol and vanilla and almond extract it becomes a delicious thick paste. This puree comes in bags of 50 grams and softens when exposed to heat. I used it at room temperature and to make the paste a bit more liquid so it’s spreadable, I added 4 tsp of coconut cream (not milk).
For the cake
- 3 1/2 cup almond flour
- 1 tbsp baking powder
- pinch salt
- 1/2 cup granulated erythritol
- 4 eggs
- 1/3 coconut oil softened
- 3/4 cup coconut cream
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
For the frosting
- 50 grams coconut puree
- 1 tbsp erythritol
- 4 tsp coconut cream
- few drops vanilla extract
- few drops almond extract
To finish it off
- 1/3 cup sliced almonds
- 1 tbsp powdered erythritol
To roast the sliced almonds
- Preheat the oven at 375F.
- Line out some parchment paper on a baking sheet and spread out the sliced almonds.
- Bake them in the oven for 10-15 minutes until they are golden brown.
- When ready. Take them out of the oven en let them cool down.
To make the almond cake
- Preheat the oven to 375 F.
- Line out some parchment paper to the bottom of baking pan. Add some olive oil or coconut oil on the sides of the pan to prevent the cake from sticking.
- In a large bowl, add all the dry ingredients: almond flour, baking powder, salt and granulated erythritol. Mix.
- In a separate bowl, add the eggs, softened coconut oil, coconut cream, vanilla extract and almond extract. Whisk everything, until you have a smooth batter.
- Make a little hole in the bowl with the dry ingredients, and add the egg mixture. Mix everything together with a whisk.
- Transfer the cake batter into the baking pan and bake in the oven for 35 minutes until the top is golden brown and a toothpick comes out clean when sticking it into the baked cake.
- Take the cake out of the oven and let it cool down to room temperature. Then remove the cake from the baking pan.
To finish off the cake
- In a medium sized bowl, add the coconut puree, coconut cream, powdered erythritol, vanilla extract and almond extract. Mix until you have a smooth frosting.
- Evenly spread out the frosting on top of the almond cake.
- Top the cake off by adding the roasted sliced almonds and some powdered erythritol.
Have you tried this recipe? Let me know what you think by leaving me a comment!