Low Carb Traditional Milk Cake
Indulge in the timeless charm of dessert without the guilt with this Low Carb Traditional Milk Cake—a keto-friendly twist on a classic favorite! Made with rich heavy cream, whole milk, and almond flour, this luscious confection delivers the nostalgic flavors of traditional milk cake while keeping carbs to a minimum. Sweetened with erythritol and enhanced with aromatic cardamom, every bite is a delicate balance of creamy, lightly spiced decadence. Topped with crunchy pistachios and almonds, this dessert is as elegant as it is satisfying. Perfect for special occasions or a treat-yourself moment, this easy-to-make recipe comes together in just an hour. Serve it chilled, enjoy it at room temperature, and savor a dessert that feels indulgent without compromising your low-carb lifestyle.
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Ingredients
- 1 cup Heavy cream
- 1 cup Whole milk
- 1.5 cups Almond flour
- 0.5 cup Erythritol (granular sweetener)
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Cardamom powder
- 2 tablespoons Chopped pistachios
- 2 tablespoons Chopped almonds
Directions
Step 1
In a heavy-bottomed pan, combine the heavy cream and whole milk. Heat over medium heat, stirring frequently to prevent scorching, until the mixture begins to simmer.
Step 2
Add the almond flour slowly and stir continuously to ensure no lumps form. Reduce the heat to low and allow the mixture to thicken, stirring frequently.
Step 3
Once the mixture has thickened (about 10-12 minutes), add the erythritol and butter. Stir well until the sweetener dissolves and the butter is completely incorporated.
Step 4
Sprinkle the cardamom powder into the mixture and continue cooking on low heat, stirring regularly to prevent sticking, for another 20-25 minutes. The mixture should reach a consistency similar to thick dough and separate slightly from the sides of the pan.
Step 5
When the mixture is thick enough to hold its shape, remove it from the heat and pour it into a greased or parchment-lined square or rectangular dish. Spread it evenly using the back of a spoon or spatula.
Step 6
Sprinkle the nuts (pistachios and almonds) over the top and gently press them into the surface to help them adhere.
Step 7
Let the milk cake cool completely at room temperature, then refrigerate for at least 1-2 hours to set.
Step 8
Once chilled and firm, cut the milk cake into squares or diamond shapes. Serve chilled or at room temperature and enjoy your low-carb delight!
Nutrition Facts
| Serving size | (850.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2392.1 |
| Total Fat 219.1g | 0% |
| Saturated Fat 74.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 331.3mg | 0% |
| Sodium 176.2mg | 0% |
| Total Carbohydrate 177.4g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 20.0g | |
| Protein 54.4g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 753.9mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 957.7mg | 0% |
Source of Calories