Low Carb Traditional Plumcake
Indulge in the delightful flavors of a Low Carb Traditional Plumcake, a guilt-free twist on the classic dessert that’s perfect for keto and low-carb diets! Made with a wholesome combination of almond and coconut flours, this cake is naturally gluten-free and sweetened with powdered erythritol or stevia, ensuring a sugar-free treat without compromising on taste. Bursting with the fruity charm of fresh plums and a hint of bright lemon zest, this moist and tender cake is layered with juicy slices of plums and enhanced by warming notes of cinnamon and vanilla. For an added crunch, optional chopped walnuts can be folded into the batter. This easy-to-make, buttery plumcake requires just 20 minutes of prep and is ideal for serving as a decadent dessert or paired with your favorite tea or coffee for an afternoon snack. Perfectly golden, aromatic, and satisfying, it delivers traditional comfort with a modern low-carb twist!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 100 grams Powdered erythritol or stevia (sugar substitute)
- 100 grams Unsalted butter, melted
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 4 medium Plums, pitted and sliced
- 1 teaspoon Lemon zest
- 50 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round or square cake pan with butter or line it with parchment paper.
In a medium mixing bowl, combine almond flour, coconut flour, powdered erythritol, baking powder, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a separate large bowl, whisk together the melted butter, eggs, vanilla extract, and lemon zest until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms. If you are using chopped walnuts, fold them into the batter at this step.
Pour half of the batter into the prepared cake pan and smooth it out evenly. Arrange half of the sliced plums on top of the batter in a single layer.
Spread the remaining batter over the plums, smoothing it gently with a spatula. Arrange the remaining sliced plums on top, slightly pressing them into the batter for decoration.
Bake the cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice the cooled cake into 8 pieces and serve. Enjoy as a dessert or afternoon snack with coffee or tea!
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 38.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 648 mg | 50% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1126 mg | 24% | |
*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.
