Low Carb Ube Cake

Indulge in the vibrant, earthy flavors of the Philippines with this decadent Low Carb Ube Cake, a guilt-free treat that’s perfect for keto and gluten-free lifestyles! Made with almond and coconut flours, this cake achieves a moist and fluffy texture while staying entirely grain-free. The rich ube extract adds a stunning purple hue and a signature nutty sweetness, accompanied by natural keto-friendly sweeteners to keep it low-carb. A dollop of whipped cream topping—made with heavy cream or dairy-free coconut cream—perfectly balances the cake’s flavors, making it an ideal dessert for any celebration or a midday treat. Ready in just under an hour, this easy-to-make, sugar-free ube cake will be your new go-to indulgence for satisfying sweet cravings without breaking your low-carb goals!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cups Granulated erythritol or other keto-friendly sweetener
• 4 Eggs, large
• 0.5 cups Unsweetened almond milk
• 0.25 cups Butter, melted and cooled (or ghee for dairy-free option)
• 2 teaspoons Ube extract
• 1 teaspoons Vanilla extract
• 0.25 teaspoons Cream of tartar
• 1 cup Heavy cream (or coconut cream for dairy-free option)
• 2 tablespoons Powdered erythritol (optional, for topping)

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease or line a 9-inch round cake pan with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and granulated erythritol. Whisk until well mixed and set aside.

Step 3

In a separate bowl, beat the eggs with an electric hand mixer on medium speed for 1-2 minutes until frothy.

Step 4

Add the unsweetened almond milk, melted butter (or ghee), ube extract, and vanilla extract to the eggs. Mix until fully combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing gently until a thick batter forms.

Step 6

In a clean mixing bowl, whip the cream of tartar with an electric hand mixer until stiff peaks form. Carefully fold the whipped mixture into the batter to add lightness.

Step 7

Transfer the batter to the prepared cake pan and spread evenly with a spatula.

Step 8

Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

While the cake is baking, prepare the whipped topping by beating the heavy cream (or coconut cream) with 2 tablespoons of powdered erythritol until soft peaks form. Set it aside in the refrigerator.

Step 10

Once the cake is done baking, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 11

Frost the cooled cake with the prepared whipped topping and dust with additional powdered erythritol, if desired.

Step 12

Slice and serve! Store leftovers covered in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1066.6g)

Amount per serving	% Daily Value*
Calories	2827.4

Total Fat 255.8g	0%
Saturated Fat 103.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1143.2mg	0%
Sodium 1732.5mg	0%
Total Carbohydrate 276.2g	0%
Dietary Fiber 32.9g	0%
Total Sugars 18.3g
Protein 76.8g	0%

Vitamin D 203.9IU	0%
Calcium 912.0mg	0%
Iron 12.9mg	0%
Potassium 735.0mg	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: 62.0%

Protein: 8.3%

Carbs: 29.7%