Keto Classic Madeira Cake
Revitalize your dessert table with this Keto Classic Madeira Cake, a low-carb twist on a timeless favorite. This recipe swaps out traditional flour and sugar for almond flour, coconut flour, and granulated erythritol, ensuring it’s keto-friendly without sacrificing the iconic light and buttery texture of a Madeira cake. Infused with notes of fragrant vanilla, zesty lemon, and rich heavy cream, this cake delivers a beautifully balanced flavor profile that’s perfect for any occasion. With just 20 minutes of prep and a quick bake, you’ll have a tender, golden loaf that pairs wonderfully with a cup of tea or coffee. Whether you’re following a ketogenic lifestyle or simply looking for a healthier, gluten-free alternative, this recipe is sure to become your go-to guilt-free treat.
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Recipe Information
Ingredients
- 200 grams almond flour
- 30 grams coconut flour
- 150 grams granulated erythritol
- 2 teaspoons baking powder
- 150 grams unsalted butter
- 4 units large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 60 milliliters heavy cream
- 1 pinch salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9x5 inch loaf pan with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Set aside.
In a separate bowl, beat the unsalted butter with an electric mixer until it becomes creamy.
Add the eggs one at a time to the butter, mixing well after each addition. Ensure the mixture is smooth and well combined.
Mix in the vanilla extract, lemon zest, and lemon juice into the butter mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Pour in the heavy cream and continue mixing until fully incorporated and the batter is light and fluffy.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Slice and serve as a light dessert or with afternoon tea.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 10.5 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 585 mg | 45% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 519 mg | 11% | |
*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.
