Low Carb Sugar-Free Vanilla Almond Cake
Indulge guilt-free with this Low Carb Sugar-Free Vanilla Almond Cake, a delightful dessert perfect for those following keto or low-sugar diets! Made with wholesome almond flour and naturally sweetened with powdered erythritol, this moist and fluffy cake is infused with the warm flavors of vanilla and a hint of almond. With just 15 minutes of prep time, it’s an easy, one-bowl recipe that comes together quickly and bakes to golden perfection in about 25 minutes. Top it off with sliced almonds for a satisfying crunch, and serve this versatile treat as a light dessert, a tea-time companion, or even a special occasion centerpiece. Dairy-free? Simply swap butter for coconut oil! Enjoy a slice of this delicious, low-carb delight without compromising on flavor or health goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.75 cup Powdered erythritol or other sugar-free sweetener
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Unsalted butter, melted (or coconut oil for dairy-free option)
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Almond extract
- 0.25 teaspoons Salt
- 0.25 cup Sliced almonds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, baking powder, powdered erythritol, and salt until evenly combined.
In a separate bowl, beat the eggs until slightly frothy. Add the almond milk, melted butter, vanilla extract, and almond extract, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Do not overmix.
Pour the batter into the prepared cake pan, spreading it out evenly. If desired, sprinkle the sliced almonds on top for added texture and flavor.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve your Low Carb Sugar-Free Vanilla Almond Cake. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 9.9 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 824 mg | 63% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 549 mg | 12% | |
*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.
