Low Carb Pandan Cake

Indulge in the aromatic allure of this Low Carb Pandan Cake, a healthier twist on a beloved Southeast Asian dessert. Made with nutrient-rich almond and coconut flours, this cake is perfectly fluffy yet gluten-free and keto-friendly. Infused with the tropical essence of pandan extract and a hint of vanilla, it delivers a naturally vibrant flavor profile without the sugar overload—thanks to erythritol or your favorite low-carb sweetener. The addition of unsweetened coconut milk lends a luscious texture, while the simple baking process makes it an accessible recipe for all skill levels. Whether you're catering to a low-carb lifestyle or simply craving a guilt-free dessert, this pandan cake is the ultimate crowd-pleaser. Perfect for celebrations or teatime, each slice is a fragrant, moist delight you’ll savor without the carb-heavy guilt.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 100 grams Almond flour
• 20 grams Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Xanthan gum
• 0.25 teaspoon Salt
• 100 grams Erythritol or any low-carb sweetener
• 115 grams Butter, melted and cooled
• 4 pieces Eggs, large
• 120 milliliters Unsweetened coconut milk
• 1 teaspoon Pandan extract
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. You can also line it with parchment paper for easier removal.

Step 2

In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt until well combined.

Step 3

In a separate bowl, beat the melted butter with the erythritol (or your choice of low-carb sweetener) until you achieve a smooth mixture.

Step 4

Add the eggs to the butter-sweetener mix, one at a time, beating well after each addition until fully incorporated.

Step 5

Stir in the coconut milk, pandan extract, and vanilla extract until well mixed.

Step 6

Gradually combine the wet ingredients with the dry mixture, stirring gently until you achieve a smooth batter.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

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

Step 9

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

Step 10

Transfer the cake to a wire rack and allow it to cool completely before serving.

Step 11

Slice and enjoy your delicious, low carb pandan cake!

Nutrition Facts

Serving size	(673.3g)

Amount per serving	% Daily Value*
Calories	1806.1

Total Fat 168.1g	0%
Saturated Fat 73.2g	0%
Polyunsaturated Fat g
Cholesterol 995.1mg	0%
Sodium 1385.3mg	0%
Total Carbohydrate 142.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 6.3g
Protein 50.1g	0%

Vitamin D 160IU	0%
Calcium 583.4mg	0%
Iron 8.9mg	0%
Potassium 429.3mg	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: 66.3%

Protein: 8.8%

Carbs: 24.9%