Keto Classic Date Cake

Indulge in the rich and nutty flavors of Keto Classic Date Cake, a low-carb twist on a timeless favorite that satisfies your sweet tooth without the guilt. Made with a blend of almond and coconut flours, this moist and fluffy cake is naturally gluten-free and sweetened with erythritol, making it perfect for anyone following a keto lifestyle. Aromatic cinnamon, crunchy chopped walnuts, and a hint of vanilla come together to create a warm, comforting dessert that’s sure to impress. With a quick prep time of just 20 minutes, this cake is an effortless yet elegant option for gatherings or a cozy treat at home. Optional cocoa powder dusting adds a subtle touch of indulgence, while serving ten generous slices ensures there’s plenty to share. Whether you’re hosting a keto-friendly dinner party or simply craving a tasty low-carb dessert, this Keto Classic Date Cake is a surefire crowd-pleaser!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 0.75 cup Erythritol sweetener
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter
• 1 teaspoon Vanilla extract
• 4 Eggs
• 0.5 cup Heavy whipping cream
• 0.5 cup Chopped walnuts
• 1 tablespoon Unsweetened cocoa powder (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

Step 2

In a large mixing bowl, whisk together almond flour, coconut flour, erythritol sweetener, baking powder, ground cinnamon, and salt until well combined.

Step 3

In a separate microwave-safe bowl, melt the unsalted butter and allow it to cool slightly.

Step 4

To the melted butter, add vanilla extract and mix.

Step 5

In another bowl, beat the eggs using a mixer until they become frothy and increase in volume.

Step 6

Slowly add the egg mixture to the dry ingredients, stirring continuously to ensure no lumps form.

Step 7

Pour in the melted butter and vanilla mixture, and continue to mix until you have a smooth batter.

Step 8

Gently fold in the heavy whipping cream until fully incorporated.

Step 9

Add the chopped walnuts, folding them into the batter evenly.

Step 10

Pour the batter into the prepared baking pan, spreading it out evenly.

Step 11

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 12

Allow the cake to cool in the pan for 10 minutes, then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.

Step 13

Once cooled, if desired, dust with unsweetened cocoa powder before serving.

Nutrition Facts

Serving size	(887.4g)

Amount per serving	% Daily Value*
Calories	2884.8

Total Fat 251.7g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat g
Cholesterol 988mg	0%
Sodium 2025.7mg	0%
Total Carbohydrate 274.1g	0%
Dietary Fiber 52.0g	0%
Total Sugars 15.3g
Protein 89.0g	0%

Vitamin D 164IU	0%
Calcium 619.9mg	0%
Iron 15.6mg	0%
Potassium 988.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 9.6%

Carbs: 29.5%