Low Carb Almond Flour Cake
User Reviews
5
Low Carb Almond Flour Cake
Description
The Low Carb Almond Flour Cake relies on almond flour and eggs as the primary structure ingredients, producing a moist, dense cake that holds moisture well thanks to the full-fat yogurt and butter. The eggs are beaten until fluffy to incorporate air, which lightens the texture despite the almond flour's density. Baking in a springform pan helps maintain shape while the top develops a golden color. The frosting of mascarpone mixed with a little yogurt and sweetener adds a smooth, creamy layer without overpowering the almond flavor. Fresh berries on top introduce a fresh, slightly tart contrast that complements the cake’s richness. Baking times vary slightly by pan size, and covering with foil after initial baking prevents over-browning.
This cake suits occasions where a lower-carb dessert is desired, and its moderate sweetness can be adjusted by increasing erythritol. The creamy frosting and berries make it an appealing presentation for serving after meals or as a special treat.
Variations include using coconut oil and yogurt to make the cake dairy-free or adding lemon zest to brighten the flavor. Berries can be folded into the batter, and coconut sugar can replace sweeteners for a Paleo version. The cake yields 12 slices, each with about 6 grams net carbs when frosted.
Ingredients
Cake
- 5 egg large, room temperature, or 6 medium eggs
- 1 ¼ cups yogurt full fat, 300g, natural
- ¼ cup butter melted and cooled, 57g
- 2 teaspoon vanilla extract
- 3 ½ cups almond flour 350g. Regular almond flour or ground almonds. Reduce by ¼ cup (25g) for super-fine almond flour
- ⅓ cup erythritol 50g, or sweetener of choice. Use more for a sweetener cake, powdered
- 2 teaspoon baking powder
Topping
- 1 cup mascarpone 240g, or cream cheese
- 2 tablespoon yogurt as needed, to loosen, natural
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sweetener or more, to taste
- 1 cup blackberry 130g, to decorate, or raspberries
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric). Line the bottom of an 8 inch or 9 inch springform pan with parchment paper. Grease the sides with butter.
- In a large mixing bowl with an electric mixer or in a food processor, blend the eggs until fluffy, pale and double in size. This takes about 2 minutes.
- Add the yogurt, vanilla extract and melted, cooled butter. Blend until well-combined.
- Now add the dry ingredients - baking powder, almond flour and sweetener. Blend until a smooth batter forms. Fill the batter into the springform pan.
- Bake the cake in a 9-inch springform for 30 minutes (8 inch springform for 40 minutes) or until the top is golden and a knife inserted in the centre comes out clean. ***see recipe notes
Topping
- In a small bowl with a fork, stir together the mascarpone cheese with powdered sweetener and vanilla extract. Add yogurt as needed to loosen the mixture.
- Once the cake has cooled, spread the frosting on top and garnish with berries.
Notes
- Cover the cake loosely with aluminium foil after 30 minutes of baking to prevent the top from over-browning.
- For a dairy-free version, substitute butter with coconut oil, yogurt with coconut yogurt, and mascarpone with whipped coconut cream.
- Add a lemon zest to the batter for a subtle citrus note.
- Optionally, fold a handful of berries into the batter before baking for added texture and flavor.
- For a Paleo-friendly cake, swap powdered sweetener for coconut sugar.
- The recipe makes 12 slices with about 6g net carbs each including the frosting and berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Total Carbohydrates | 8.1g | 3% |
| Protein | 11.6g | 23% |
| Fat | 29.4g | 45% |
| Saturated Fat | 9.9g | 50% |
| Fiber | 3.5g | 14% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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