Keto Almond Cream Cake

If you are looking for an elegant dessert that fits your healthy lifestyle, this keto almond cream cake is a great choice.

It has soft, tender cake layers filled with a rich mascarpone cream and finished with crunchy toasted almonds.

Finding a good dessert on a low carb diet can sometimes feel tricky, especially when you want something that looks and tastes like a bakery cake.

This cake is completely sugar free and keto friendly, so you can enjoy a slice without worrying about your daily carb count.

It is simple to put together, and it quickly became one of my absolute favorites to make for family gatherings.

Why You’ll Love This Recipe

Bakery Quality Texture – The blend of almond flour and sour cream creates an ultra moist, tender crumb that never tastes dry.

Luxurious Frosting – Real mascarpone cheese whipped with heavy cream makes a rich frosting that stays perfectly thick and stable.

Authentic Flavor – Almond extract infuses both the sponge and cream with a deep, classic Italian bakery flavor.

Satisfying Crunch – Toasted sliced almonds pressed on the outside add the perfect nutty crunch to balance the silky frosting.

Recipe Ingredients

For the Almond Cake

• 2 1/2 cups Superfine Blanched Almond Flour
• 1/4 cup Coconut Flour
• 3/4 cup Granulated Erythritol Monk Fruit Sweetener
• 1 tbsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, Softened
• 4 large Eggs, Room Temperature
• 1/2 cup Full-Fat Sour Cream
• 1/4 cup Unsweetened Almond Milk
• 1 1/2 tsp Almond Extract
• 1 tsp Vanilla Extract

For the Almond Cream

• 8 oz Mascarpone Cheese, Cold
• 1 1/2 cups Heavy Whipping Cream, Cold
• 2/3 cup Powdered Erythritol Monk Fruit Sweetener
• 1 tsp Almond Extract
• 1 tsp Vanilla Extract

For the Topping

• 3/4 cup Sliced Almonds
• 1 tbsp Powdered Erythritol Monk Fruit Sweetener, For Dusting

How To Make

Step 1

Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.

Step 2

In a large bowl, beat the softened butter and granulated sweetener for 2-3 minutes until pale and fluffy. Beat in the eggs one at a time, then mix in the sour cream, almond milk, almond extract and vanilla extract.

Step 3

Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Divide the batter evenly between the pans and smooth the tops.

Step 4

Bake for 25-30 minutes, until golden and a toothpick comes out clean. Cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely.

Step 5

Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until light golden and fragrant. Transfer to a plate right away so they do not burn and let them cool.

Step 6

For the almond cream, add the cold mascarpone, cold heavy cream, powdered sweetener, almond extract and vanilla extract to a large bowl. Beat on low for 30 seconds, then on medium-high for 2-3 minutes until thick, stiff peaks form.

Step 7

Place one cake layer on a serving plate and spread with about one third of the cream. Add the second layer and cover the top and sides with the remaining cream.

Step 8

Press the toasted almonds gently around the sides and scatter the rest over the top. Dust with powdered sweetener and chill for at least 2 hours before slicing.

Tips

Measure the Flours Correctly

Almond flour and coconut flour pack down easily into measuring cups. I recommend fluffing your flours with a fork, spooning them into your measuring cup, and leveling off the top with the flat edge of a knife.

If you scoop directly from the bag with the cup, you will pack in too much flour. That can make your cake layers turn out dense and dry instead of soft and tender.

Bring the Wet Ingredients to Room Temperature

Make sure your eggs, sour cream, and almond milk are at room temperature before you start mixing. Take them out of the fridge about an hour before you begin baking.

If these ingredients are cold, they will cause your softened butter to seize up and curdle into little hard lumps. Keeping everything at the same temperature creates a smooth batter that bakes evenly.

Keep the Mascarpone and Cream Ice Cold

Mascarpone cheese has a very high fat content and can split or turn runny if it gets warm. Keep both the mascarpone and the heavy whipping cream in the fridge until the exact second you are ready to use them.

From my experience, starting with very cold dairy helps the cream whip up thick and hold its shape. Be sure to stop beating as soon as stiff peaks form so you do not accidentally churn it into butter.

More Recipes

• Keto Almond Croissant Cookies
• Keto Cherry Almond Cheesecake
• Keto Italian Amaretti Cookies
• Keto Italian Cream Cake
• Keto Pistachio Cream Cake

Frequently Asked Questions

Can I use cream cheese instead of mascarpone cheese?

Yes, you can swap the mascarpone for an equal amount of regular full-fat block cream cheese.

Just keep in mind that cream cheese has a much tangier taste, so your frosting will taste more like a classic cheesecake topping.