Low Carb Princess Cake
Indulge guilt-free with this exquisite Low Carb Princess Cake, a healthier twist on the classic Swedish dessert that's as beautiful as it is delicious. Perfectly crafted with almond flour, sugar-free raspberry jam, and a velvety vanilla pastry cream, this keto-friendly treat is crowned with a layer of green marzipan made entirely sugar-free. A luxurious yet low-carb option, this cake features moist layers and a dome of whipped cream, delivering rich flavor and elegance without sacrificing your dietary goals. Whether celebrating a special occasion or treating yourself to something decadent, this Low Carb Princess Cake offers all the charm of the original with a wholesome, carb-conscious upgrade. Ready in just over an hour, it’s perfect for impressing guests and becoming your favorite go-to dessert.
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Recipe Information
Ingredients
- 200 g Almond flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 150 g Swerve granulated sweetener
- 100 g Unsalted butter, melted
- 4 Eggs, large
- 1 tsp Vanilla extract
- 200 g Sugar-free raspberry jam
- 300 ml Heavy cream
- 400 g Sugar-free marzipan
- 0.5 tsp Green food coloring
- 3 tbsp Powdered erythritol
- 1 package Sugar-free vanilla pudding mix
- 2 cups Milk, low-carb
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, combine almond flour, baking powder, and salt.
In a separate large bowl, whisk together melted butter, Swerve sweetener, eggs, and vanilla extract until smooth and thoroughly combined.
Gradually add the dry ingredients into the wet mixture, mixing until a smooth batter forms.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
While the cake is baking and cooling, prepare the pastry cream by whisking the sugar-free vanilla pudding mix with the low-carb milk in a saucepan over medium heat. Stir constantly until thickened. Remove from heat and let it cool completely.
Whip 200ml of the heavy cream with 3 tablespoons of powdered erythritol until soft peaks form. Set aside.
Once the cake is cool, slice it horizontally into three even layers using a serrated knife.
Place one cake layer on a serving plate and spread a thin layer of sugar-free raspberry jam over it.
Layer half of the pastry cream over the jam, spreading it evenly.
Add the second layer of cake on top and repeat with another layer of jam and the remaining pastry cream.
Place the third cake layer on top and cover the entire cake with the whipped cream, shaping it into a dome.
Knead the sugar-free marzipan with green food coloring until evenly colored.
Roll the marzipan out into a thin circle large enough to cover the entire cake.
Drape the marzipan over the cake gently, smoothing it over the surface with your hands.
Trim any excess marzipan at the base and add a powdered erythritol garnish if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
5338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.1 g | 553% | |
| Saturated Fat | 143.8 g | 719% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 427.6 g | 155% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 27.1 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1529 mg | 118% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2138 mg | 45% | |
*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.
