Posted on by Luschka

Almond Keto Cake

The main thing I have missed on Keto is that ‘baked goods’ consistency of baked goods. I like this recipe because it’s super easy to make and also freezes well, so I can make a batch and once cooled, freeze it for whenever that snacking feeling hits me.

I will say though that if you’re new to Keto, you’re better off spending some months breaking the snacking habit, and simply not substituting. If you’re not ready to go totally ‘bread’ free though, this is a fab recipe.

Almond Keto Cake
Recipe Type: Baked Goods
Cuisine: Keto
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 2 cups (about 300g) almond flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder/ baking soda
  • 20g Xylitol (my preferred sweetener, but use whatever you like)
  • 3 eggs
  • 3 tbs double cream
  • 1 tbs lemon juice
  • 1 tsp vanilla essence
  • 1/3 cup (80g) unsalted butter
Instructions
  1. Preheat oven to 180C
  2. Grease a glass dish or brownie pan
  3. If you’re using almonds, start by grinding the almonds into as fine a flour as possible without turning it into almond butter. (Speed 5/30 seconds then speed 10/10 seconds if using a Thermomix)
  4. Add the rest of the dry ingredients.
  5. Add the wet ingredients.
  6. Mix until combined – by hand, in a food processor or 30 seconds in Thermomix/speed 4.
  7. Pour into a glass dish or brownie pan and place into a hot oven.
  8. Bake at 180C for roughly 30 minutes or until a knife inserted comes out clear.
  9. Leave to cool. Cut into 12 pieces. Serve as is or with cream and strawberries.
Regular Instructions
  1. Preheat oven to 180C
  2. Grease a glass dish or brownie pan
  3. If you’re using almonds, start by grinding the almonds into as fine a flour as possible without turning it into almond butter.
  4. Add the rest of the dry ingredients.
  5. Add the wet ingredients.
  6. Mix until combined.
  7. Pour into a glass dish or brownie pan and place into a hot oven.
  8. Bake at 180C for roughly 30 minutes or until a knife inserted comes out clear.
  9. Leave to cool. Cut into 12 pieces. Serve as is or with cream and strawberries.
Notes
Serving size: 1 Calories: 195 Fat: 17.5g Saturated fat: 5.4g Trans fat: .3g Carbohydrates: 4.6 net Sugar: 1.1g Sodium: 60.3mg Fiber: 2.2g Protein: 5.7g Cholesterol: 65.2mg[br]Notes[br]These carbs are net carbs as worked out on Carb Manager