Low Carb Classic Madeira Cake
Indulge in the timeless flavors of a classic Madeira cake with a low-carb twist! This "Low Carb Classic Madeira Cake" is a light yet buttery dessert perfect for keto enthusiasts and anyone seeking a guilt-free treat. Made with almond flour and sweetened with erythritol, this cake delivers a soft, moist texture with a delightful hint of lemon zest and vanilla. Perfectly balanced for flavor and nutrition, it’s an easy-to-make, gluten-free alternative to the traditional recipe, ready in just an hour. Serve it plain with a cup of tea or pair it with fresh berries and whipped cream for an elegant low-carb dessert. Whether for afternoon tea, a special occasion, or everyday indulgence, this keto-friendly Madeira cake is sure to impress!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Erythritol or Keto-friendly sweetener
- 1.5 teaspoons Baking powder
- 150 grams Unsalted butter, softened
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 4 whole Large eggs
- 60 milliliters Heavy cream
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 170°C (340°F). Line and grease a 9-inch round cake pan with parchment paper.
In a medium bowl, combine almond flour, erythritol, baking powder, and salt. Mix well and set aside.
In a separate large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
Gradually add the sweetener to the butter and continue to beat until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Ensure the mixture is well combined and smooth.
Stir in the vanilla extract and lemon zest. Mix until everything is evenly incorporated.
Gradually fold the dry ingredients into the wet mixture using a spatula, alternating with the heavy cream. Start and end with the dry mix.
Continue to fold the mixture gently until there are no visible lumps and the batter is smooth and thick.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and 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 as a delicious low carb treat!
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 7.8 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 578 mg | 44% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 323 mg | 7% | |
*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.
