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–+ servings

Keto Almond Cream Cake

This low carb and keto friendly cake is an elegant treat everyone will love. It is delightfully rich and perfect for any special occasion.
Keto Almond Cream Cake
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 498 kcal
Print Recipe Pin 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

Equipment

  • 8-inch round cake pans
  • electric hand mixer

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 498kcalCarbohydrates: 10gProtein: 11gFat: 46g
Keyword almond cake, keto cake, low carb
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