Low Carb Classic Date Cake
Satisfy your sweet tooth without breaking your low-carb lifestyle with this irresistible Low Carb Classic Date Cake. This recipe reinvents the traditional date cake by using almond and coconut flour for a low-carb base, while the natural sweetness of pitted dates and erythritol creates the perfect balance of flavor without added sugar. A hint of cinnamon and a touch of vanilla bring warmth and depth, while chopped walnuts add a delightful crunch to every bite. Moist, tender, and baked to perfection in just under an hour, this cake makes an ideal dessert or snack. Whether you’re hosting guests or treating yourself, this gluten-free and sugar-free twist on a beloved classic will be the star of your table!
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Recipe Information
Ingredients
- 150 grams Pitted dates
- 120 milliliters Hot water
- 180 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 100 grams Unsalted butter, melted
- 80 grams Granulated erythritol
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 60 grams Chopped walnuts
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with a little butter or line it with parchment paper.
Place the pitted dates in a bowl and pour the hot water over them. Let them soak for about 10 minutes until softened.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Whisk together to ensure there are no lumps.
In a separate bowl, cream together the melted butter and granulated erythritol until the mixture is smooth and well combined.
Add the vanilla extract and eggs to the butter mixture and beat them in until fluffy and fully incorporated.
Using a blender or food processor, blend the soaked dates with their water into a smooth paste.
Add the date paste to the butter mixture and mix until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, folding gently until a batter forms.
Fold in the chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35 to 40 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.
Serve the cake once cooled, and enjoy your low-carb date delight!
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 111.8 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 674 mg | 52% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1722 mg | 37% | |
*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.
