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Keto Almond Cake

Keto Almond Cake
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A wonderfully moist and tender low-carb almond cake, perfect for satisfying your sweet tooth without the guilt.

Ingredients

Scale
  • 1 cup almond flour (112g)
  • 5 tbsp coconut flour (35g)
  • 1 1/2 tbsp arrowroot starch (10g)
  • 1 tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1 tsp xanthan gum
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil (melted, 80g)
  • 3/4 cup powdered monkfruit/erythritol sweetener (144g)
  • 2 large eggs (at room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tsp almond extract
  • 1/2 cup warm heavy cream (125ml)
  • 1 tsp white vinegar
  • 1/2 cup heavy cream (cold, 125g) (for frosting)
  • 1/2 tsp vanilla extract (for frosting)
  • 1/4-1/2 tsp almond extract (for frosting)
  • 6 tbsp powdered monkfruit/erythritol sweetener (72g) (for frosting)
  • 1/4 cup cream cheese (softened, 60g) (for frosting)
  • slivered toasted almonds for topping

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum, and salt.
  3. In a measuring cup or small bowl, add the warm heavy cream and white vinegar, then stir quickly and set aside.
  4. In another larger bowl, whisk together the melted coconut oil, 3/4 cup powdered sweetener, eggs, 1 1/2 teaspoons vanilla extract, and 1 teaspoon almond extract until smooth.
  5. Add the cream and vinegar mixture to the wet ingredients and whisk until smooth.
  6. Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
  7. Grease a 9-inch cake pan or an 8×8 inch pan.
  8. Scrape the batter into the prepared pan and use a spatula to evenly cover the bottom and smooth the top.
  9. Bake the cake for 25-28 minutes, or until a toothpick inserted into the center comes out almost completely clean and the top is lightly browned.
  10. Let the cake cool completely in the pan while you prepare the frosting.
  11. To make the frosting, beat the cold heavy cream in a bowl until it starts to thicken.
  12. Add 1/2 teaspoon vanilla extract, 1/4-1/2 teaspoon almond extract, and 6 tablespoons powdered sweetener to the thickening cream.
  13. Continue beating the cream mixture until soft peaks form.
  14. In a separate small bowl, beat the softened cream cheese until it is fluffy.
  15. Add the fluffy cream cheese to the whipped cream mixture and continue beating everything together until the frosting is thick and smooth.
  16. Spread the frosting evenly over the top of the completely cooled cake.
  17. Top the frosted cake with slivered toasted almonds.
  18. Serve and enjoy your Keto Almond Cake!

Notes

Ensure all cold ingredients like eggs and cream cheese are at room temperature for the cake batter for best results.
Do not overmix the cake batter once the dry ingredients are added; mix just until combined.
Allow the cake to cool completely before frosting to prevent the frosting from melting.
For the frosting, use very cold heavy cream to achieve the best whipped consistency.

Find it online: https://theopenoven.com/keto-almond-cake/