Keto Traditional Plumcake
Indulge in the rich flavors of a timeless dessert with a keto twist! This Keto Traditional Plumcake is a low-carb, gluten-free delight that pairs sweet, juicy plums with a warm medley of cinnamon and nutmeg for a comforting, aromatic treat. Made with almond and coconut flours, erythritol for natural sweetness, and optional chopped nuts for added texture, this recipe delivers classic plumcake deliciousness without compromising your keto lifestyle. Ready in just over an hour, the cake boasts a moist and fluffy texture, enhanced by the sweetness of diced plums and the creamy richness of almond milk and butter. Perfect for sharing or enjoying guilt-free on your own, it’s an ideal dessert or snack option that’s easy to store for days of indulgence.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.75 cups Erythritol (granulated sweetener)
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 cups Unsalted butter (softened)
- 4 pieces Eggs (large)
- 2 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk
- 1 cup Plums (diced, pits removed)
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x4-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, ground cinnamon, and ground nutmeg. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter until smooth. Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and almond milk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a thick batter forms.
Gently fold the diced plums and optional chopped nuts into the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the plumcake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 34.5 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 835 mg | 64% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1119 mg | 24% | |
*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.
