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Course: Dessert
Cuisine: American, European, French
Keyword: dairyfree, glutenfree, ketogenic
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 servings
Calories: 677kcal


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.


Once slice has a total of 5 grams net carbs.


Serving: 1slice | Calories: 677kcal | Carbohydrates: 14g | Protein: 15g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1.5g | Cholesterol: 93mg | Sodium: 299mg | Potassium: 128mg | Fiber: 9g | Vitamin A: 3IU | Calcium: 113mg | Iron: 14.7mg