Low Carb Classic Plum Cake
Indulge in the comforting flavors of this **Low Carb Classic Plum Cake**, a guilt-free spin on a beloved dessert! Perfect for those following keto or gluten-free lifestyles, this cake combines the nutty richness of almond and coconut flours with the natural sweetness of erythritol, making it both low carb and sugar-free. The cake is delicately spiced with cinnamon and topped with luscious slices of fresh, juicy plums, offering the perfect balance of moistness and fruity tang. With just 20 minutes of prep time and a bake time under an hour, this wholesome dessert is as easy to make as it is delicious. Whether served as a tea-time treat or a healthier after-dinner indulgence, this classic recipe’s tender crumb and vibrant plum topping are sure to satisfy.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Butter, softened
- 0.5 cups Erythritol
- 1 teaspoon Vanilla extract
- 4 pieces Large eggs
- 0.25 cups Unsweetened almond milk
- 4 pieces Fresh plums, pitted and sliced
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the softened butter and erythritol together until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter mixture and blend until incorporated.
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the almond milk until the batter is smooth.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Arrange the plum slices over the top of the cake batter, pressing them gently into the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 38.1 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 602 mg | 46% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1006 mg | 21% | |
*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.
