Low Carb Sugar-Free Vanilla Almond Cake
Indulge in the guilt-free delight of this Low Carb Sugar-Free Vanilla Almond Cake, a moist and flavorful dessert crafted with wholesome almond flour and sweetened naturally with powdered erythritol. Perfect for keto and sugar-free lifestyles, this recipe combines the warm, comforting essence of vanilla with a subtle hint of almond extract for a truly irresistible flavor. Light, airy, and deliciously satisfying, this gluten-free cake is topped with optional sliced almonds for a delightful crunch, making it as visually stunning as it is tasty. Quick and easy to prepare with just 15 minutes of prep time, this cake is ideal for any occasion, from casual treats to special celebrations. Whip up this low-carb masterpiece to enjoy all the sweetness of a classic cake without the sugar overload!
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Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.75 cup Powdered erythritol or other sugar-free sweetener
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Unsalted butter, melted (or coconut oil for dairy-free option)
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Almond extract
- 0.25 teaspoons Salt
- 0.25 cup Sliced almonds (optional, for topping)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
Step 2
In a large mixing bowl, whisk together the almond flour, baking powder, powdered erythritol, and salt until evenly combined.
Step 3
In a separate bowl, beat the eggs until slightly frothy. Add the almond milk, melted butter, vanilla extract, and almond extract, and whisk until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Do not overmix.
Step 5
Pour the batter into the prepared cake pan, spreading it out evenly. If desired, sprinkle the sliced almonds on top for added texture and flavor.
Step 6
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 8
Slice and serve your Low Carb Sugar-Free Vanilla Almond Cake. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (798.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2035.4 |
| Total Fat 179.4g | 0% |
| Saturated Fat 45.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 875.0mg | 0% |
| Sodium 1850.3mg | 0% |
| Total Carbohydrate 231.7g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 9.9g | |
| Protein 73.4g | 0% |
| Vitamin D 207.9IU | 0% |
| Calcium 824.4mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 549.4mg | 0% |
Source of Calories