Low Carb Apricot Cake
Indulge guilt-free with this delightful Low Carb Apricot Cake, designed to satisfy your sweet cravings while keeping your nutritional goals on track! Made with a blend of almond and coconut flour, this gluten-free and keto-friendly dessert offers a moist, tender texture complemented by the natural sweetness of dried apricots. Enhanced with a buttery richness and a hint of vanilla, every bite delivers a perfect balance of flavors. Topped with crunchy sliced almonds for an irresistible finish, this cake is as visually stunning as it is delicious. Quick to prepare in just 15 minutes and ready to serve in under an hour, this wholesome treat is perfect for any occasion—pair it with whipped cream or a dollop of yogurt for the ultimate dessert experience. Keywords: low-carb dessert, keto apricot cake, almond flour cake, gluten-free baking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond Flour
- 0.25 cup Coconut Flour
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 0.75 cup Erythritol Sweetener
- 0.5 cup Butter, melted
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 0.5 cup Almond Milk, unsweetened
- 0.5 cup Dried Apricots, chopped
- 0.25 cup Almonds, sliced
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol until well combined.
In another bowl, whisk together melted butter, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
Stir in the almond milk until the batter is smooth and no lumps remain.
Fold in the chopped dried apricots gently, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly.
Sprinkle the sliced almonds over the top of the batter.
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 about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake on its own or with a dollop of whipped cream or yogurt, if desired.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 56.2 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 776 mg | 60% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1519 mg | 32% | |
*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.
