Low Carb Classic Date Cake

Indulge in the wholesome flavors of this Low Carb Classic Date Cake, a guilt-free twist on an old favorite that will tantalize your taste buds without derailing your dietary goals. This recipe swaps out traditional high-carb ingredients for almond and coconut flour, creating a moist and tender texture that's perfect for anyone following a low-carb or keto-friendly lifestyle. Sweetened naturally with pitted dates and granulated erythritol, this cake offers just the right balance of sweetness while keeping sugar levels low. A touch of cinnamon adds warmth, while chopped walnuts lend a delightful crunch in every bite. Easy to prepare in under an hour, this cake is ideal for satisfying your dessert cravings or impressing guests with a healthier take on a classic treat. Whether served as a comforting afternoon snack or a show-stopping addition to any gathering, this low-carb masterpiece is destined to become a new favorite in your recipe collection.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 150 grams Pitted dates
• 120 milliliters Hot water
• 180 grams Almond flour
• 30 grams Coconut flour
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 100 grams Unsalted butter, melted
• 80 grams Granulated erythritol
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 60 grams Chopped walnuts

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with a little butter or line it with parchment paper.

Step 2

Place the pitted dates in a bowl and pour the hot water over them. Let them soak for about 10 minutes until softened.

Step 3

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Whisk together to ensure there are no lumps.

Step 4

In a separate bowl, cream together the melted butter and granulated erythritol until the mixture is smooth and well combined.

Step 5

Add the vanilla extract and eggs to the butter mixture and beat them in until fluffy and fully incorporated.

Step 6

Using a blender or food processor, blend the soaked dates with their water into a smooth paste.

Step 7

Add the date paste to the butter mixture and mix until well combined.

Step 8

Gradually add the dry ingredient mixture to the wet ingredients, folding gently until a batter forms.

Step 9

Fold in the chopped walnuts until evenly distributed throughout the batter.

Step 10

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 11

Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Step 12

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 13

Serve the cake once cooled, and enjoy your low-carb date delight!

Nutrition Facts

Serving size	(884.6g)

Amount per serving	% Daily Value*
Calories	2926.2

Total Fat 229.9g	0%
Saturated Fat 70.0g	0%
Polyunsaturated Fat g
Cholesterol 776.3mg	0%
Sodium 1887.2mg	0%
Total Carbohydrate 263.0g	0%
Dietary Fiber 46.1g	0%
Total Sugars 111.8g
Protein 76.5g	0%

Vitamin D 123IU	0%
Calcium 673.5mg	0%
Iron 13.6mg	0%
Potassium 1722.3mg	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: 60.4%

Protein: 8.9%

Carbs: 30.7%