Low Carb Mango Cake
Delightfully moist and bursting with tropical flavor, this Low Carb Mango Cake is the perfect guilt-free indulgence for dessert lovers seeking a healthier option. Made with almond flour and naturally sweetened with erythritol, this cake skips the refined carbs and sugar without compromising on taste. The luscious mango purée adds a natural sweetness and vibrant color, while a touch of heavy cream ensures an irresistibly tender crumb. With just 15 minutes of prep time and a quick 35-minute bake, this easy-to-make recipe yields a stunning gluten-free and keto-friendly treat that serves eight. Enjoy it on its own or topped with a dollop of whipped cream for an elegant, low-carb twist on a tropical classic.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups almond flour
- 0.5 cup erythritol sweetener
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 4 eggs
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup mango puree
- 0.25 cup heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2
In a medium bowl, whisk together almond flour, erythritol sweetener, baking powder, and salt. Set aside.
Step 3
In a separate large bowl, beat the eggs until they are light and frothy, about 2-3 minutes.
Step 4
Melt the butter in a microwave-safe bowl and let it cool slightly. Once cooled, add the melted butter, vanilla extract, mango puree, and heavy cream to the beaten eggs. Mix until well combined.
Step 5
Gradually fold the dry ingredients into the wet ingredients, stirring gently until the batter is smooth and there are no lumps.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Serve the cake plain or with a dollop of whipped cream. Enjoy your low carb mango cake!
Nutrition Facts
| Serving size | (878.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2162.0 |
| Total Fat 184.0g | 0% |
| Saturated Fat 53.3g | 0% |
| Cholesterol 928mg | 0% |
| Sodium 2168.0mg | 0% |
| Total Carbohydrate 200.3g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 40.7g | |
| Protein 68.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 562.2mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 697mg | 0% |
Source of Calories