Keto Classic Date Cake
Indulge in the rich, nutty flavors of this Keto Classic Date Cake—a low-carb twist on a beloved dessert tradition. Crafted with wholesome almond and coconut flours, this keto-friendly cake skips the sugar in favor of erythritol sweetener, making it perfect for those watching their carb intake without sacrificing taste. A hint of ground cinnamon and crunchy walnuts add depth and texture, while the smooth heavy whipping cream keeps the cake moist and indulgent. With an easy preparation time of just 20 minutes and a delightful cocoa dusting option, this guilt-free treat is ideal for satisfying cravings, whether you're following a keto lifestyle or just exploring healthier dessert recipes. Enjoy this elegant, low-sugar cake with your favorite cup of coffee or tea for the ultimate sweet treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.75 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 4 Eggs
- 0.5 cup Heavy whipping cream
- 0.5 cup Chopped walnuts
- 1 tablespoon Unsweetened cocoa powder (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, erythritol sweetener, baking powder, ground cinnamon, and salt until well combined.
In a separate microwave-safe bowl, melt the unsalted butter and allow it to cool slightly.
To the melted butter, add vanilla extract and mix.
In another bowl, beat the eggs using a mixer until they become frothy and increase in volume.
Slowly add the egg mixture to the dry ingredients, stirring continuously to ensure no lumps form.
Pour in the melted butter and vanilla mixture, and continue to mix until you have a smooth batter.
Gently fold in the heavy whipping cream until fully incorporated.
Add the chopped walnuts, folding them into the batter evenly.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Once cooled, if desired, dust with unsweetened cocoa powder before serving.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.7 g | 323% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 274.1 g | 100% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 15.3 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 620 mg | 48% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 988 mg | 21% | |
*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.
