Keto Classic Tea Cake
Indulge in the delicate, buttery goodness of a Keto Classic Tea Cake—perfectly crafted for those following a low-carb lifestyle without sacrificing flavor. This guilt-free treat combines finely ground almond flour, a natural erythritol sweetener, and a hint of lemon zest for a bright, refreshing twist. Enhanced with rich melted butter and a splash of heavy cream, the texture is moist yet wonderfully light, making it an ideal pairing for your favorite cup of tea or coffee. With just 15 minutes of prep and a simple baking process, this easy-to-make recipe delivers a golden, aromatic cake that's gluten-free, sugar-free, and irresistibly satisfying. Whether you're hosting a keto-friendly afternoon tea or looking for a cozy dessert option, this tea cake guarantees to please while keeping your macros in check.
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Recipe Information
Ingredients
- 180 grams Almond flour
- 100 grams Erythritol sweetener
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 units Large eggs
- 70 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 60 milliliters Heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper, ensuring the sides overhang for easy removal.
In a large mixing bowl, combine almond flour, erythritol sweetener, baking powder, and salt. Whisk well to ensure there are no lumps and the ingredients are evenly distributed.
In another bowl, beat the eggs until frothy using a hand mixer or stand mixer. Gradually add in the melted butter, vanilla extract, lemon zest, and heavy cream. Mix until well combined.
Slowly add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix as it can result in a denser cake.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, using the parchment overhang, lift the cake out of the pan and place it on a wire rack to cool completely.
Once cooled, slice the cake into 8 servings and enjoy with your favorite keto-friendly tea or coffee.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 7.0 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 490 mg | 38% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 237 mg | 5% | |
*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.
