Low Carb Pflaumenkuchen (German Plum Cake)
Indulge in the perfect blend of tradition and health-conscious baking with this Low Carb Pflaumenkuchen, a German plum cake that captures the essence of autumn while staying friendly to your dietary goals. Crafted with almond and coconut flours, this gluten-free and sugar-free treat is sweetened naturally with erythritol for a guilt-free indulgence. Ripe, juicy plums take center stage, elegantly spiced with cinnamon and brightened with a hint of lemon juice, making each slice irresistibly moist and flavorful. With just 20 minutes of prep time and a straightforward baking process, this dessert is ideal for casual gatherings or a cozy tea break. Enjoy this low-carb twist on a classic German favorite, offering all the charm and nostalgia of Pflaumenkuchen without compromising on health-conscious choices.
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Recipe Information
Ingredients
- 150 grams almond flour
- 50 grams coconut flour
- 100 grams unsalted butter
- 100 grams erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 3 large eggs
- 0.25 teaspoon salt
- 500 grams ripe plums
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 180°C (350°F) and line a 9-inch (23 cm) springform pan with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and erythritol together with an electric mixer until light and fluffy.
Add the vanilla extract and the eggs, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a smooth batter.
Spread the batter evenly into the prepared springform pan.
Wash, quarter, and pit the plums. Toss the plum quarters with ground cinnamon and lemon juice in a separate bowl.
Arrange the plum quarters in concentric circles over the batter, slightly pressing them into the batter.
Bake in the preheated oven for about 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let it cool in the pan on a wire rack for 10 minutes. Remove the sides of the springform pan and allow to cool completely before serving.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 63.9 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 510 mg | 39% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1352 mg | 29% | |
*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.
