Sugar-Free Princess Cake

Indulge in the elegance of a *Sugar-Free Princess Cake*, a guilt-free take on the classic Swedish favorite that’s as stunning as it is delicious. This health-conscious dessert features a light almond flour sponge, sweetened with erythritol, layered with velvety vanilla custard and freshly whipped cream. The cake is then encased in a delicate sheet of sugar-free rose-pink marzipan, bringing a regal touch without the added sugar. Perfect for special occasions or as a show-stopping centerpiece, this low-carb treat delivers all the charm of a traditional princess cake, but with a modern, sugar-free twist. With just 40 minutes of prep time, it’s an approachable recipe that will impress guests and satisfy your sweet cravings without derailing your dietary goals.

Nutriscore Rating: 62/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 150 g almond flour
• 1 tsp baking powder
• 100 g erythritol sweetener
• 4 large eggs
• 1 tsp vanilla extract
• 500 ml heavy cream
• 250 ml unsweetened almond milk
• 1 tbsp unflavored gelatin powder
• 2 tbsp cornstarch
• 1 tsp vanilla bean paste
• 1 drop food-grade rose-pink food coloring
• 200 g sugar-free marzipan

Directions

Step 1

Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining the bottom with parchment paper.

Step 2

In a medium bowl, mix almond flour and baking powder together.

Step 3

In a large bowl, whisk 4 eggs and 100g erythritol together until the mixture doubles in volume and becomes a pale yellow. This can take about 5 minutes using an electric mixer.

Step 4

Gently fold the almond flour mixture into the egg mixture, followed by 1 tsp vanilla extract, ensuring no lumps remain.

Step 5

Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.

Step 6

While the cake cools, start the custard by combining 250ml almond milk and 1 tbsp gelatin powder in a saucepan over medium heat. Stir continuously until gelatin dissolves.

Step 7

In a small bowl, whisk together 2 tbsp cornstarch and a little cold water to form a paste. Add this to the saucepan, along with 1 tsp vanilla bean paste.

Step 8

Continue to cook the custard, stirring constantly until thickened. Remove from heat and let it cool to room temperature.

Step 9

Whip 250ml heavy cream to stiff peaks and gently fold into the cooled custard.

Step 10

To assemble, cut the cooled sponge cake into two layers. Spread the custard over the bottom layer, then place the second layer on top.

Step 11

Whip the remaining 250ml heavy cream and use it to cover the top and sides of the layered cake.

Step 12

Knead 1 drop of rose-pink food coloring into the sugar-free marzipan until evenly colored. Roll it out into a thin sheet on parchment paper.

Step 13

Carefully lay the marzipan over the whipped cream-covered cake, smoothing it gently with your hands.

Step 14

Trim any excess marzipan at the base and shape it as desired. Refrigerate the cake for at least 2 hours before serving for best results.

Nutrition Facts

Serving size	(1446.7g)

Amount per serving	% Daily Value*
Calories	3781.2

Total Fat 323.9g	0%
Saturated Fat 118.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1244mg	0%
Sodium 1084.5mg	0%
Total Carbohydrate 196.1g	0%
Dietary Fiber 29.8g	0%
Total Sugars 17.3g
Protein 86.6g	0%

Vitamin D 256.8IU	0%
Calcium 1013.7mg	0%
Iron 13.1mg	0%
Potassium 777.0mg	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: 72.1%

Protein: 8.6%

Carbs: 19.4%