Low Carb Triple Almond Cake

This triple almond cake is a wonderful low carb baked treat! Gluten free and sugar free recipe.

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I'm the first to admit that I'm not much of a cake baker. But every now and then I like to have a go! I'm a huge fan of almond flour, and use it frequently in cookies and pancakes. But this is the FIRST cake recipe on the blog! It's not fancy or elaborate, but it IS easy to make and tasty to eat. The triple almond comes from an almond flour sponge, with a light frosting of almond butter and almond milk. Enjoy! Oh – and you can even make your own homemade almond butter!

How to Make Low Carb Triple Almond Cake

To make the sponge, whisk together egg yolks, cooled melted butter, heavy cream, baking powder and a little granulated sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!). Stir in the almond flour until fully combined.

In a stand mixer bowl, whisk the egg whites until soft peaks have formed. Take a spoonful of the egg whites and add them to the almond mixture to loosen them up. Then add the rest of the egg whites and gently fold the two mixtures together.

Pour the cake batter into a 9″ springform cake tin, and bake in a preheated oven for 13-15 minutes. Remove from the oven and leave to cool.

To make the frosting, add almond butter and unsweetened almond milk to a small saucepan, and gently heat. Stir until the two ingredients have mixed together. Spread all over the cooled cake. A spatula or palette knife is useful for this task!

Serve with a sprinkling of confectioner's Swerve, if desired.

Update: Check out my new recipe for low carb icing and glaze! It would be great with this cake!

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Low Carb Triple Almond Cake

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This triple almond cake is a wonderful low carb baked treat! Gluten free and sugar free recipe.

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Ingredients

• 2 egg, separated
• 2 tbs unsalted butter, melted and cooled
• ¼ cup heavy cream
• 1 tsp baking powder
• 1 tbs low carb sweetener, eg Lakanto
• ½ cup almond flour

for the almond frosting

• 4 tbs creamy unsweetened almond butter
• 2 tbs unsweetened almond milk
• confectioner's Swerve, optional

Instructions

1. Preheat the oven to 350F.
2. Whisk together egg yolks, butter, heavy cream, baking powder and sweetener. Stir in the almond flour until fully combined.
3. In a stand mixer bowl, whisk the egg whites until soft peaks have formed. Take a spoonful of the egg whites and add them to the almond mixture to loosen them up. Then add the rest of the egg whites and gently fold the two mixtures together.
4. Pour the cake batter into a 9" springform cake tin, and bake for 13-15 minutes. Remove from the oven and leave to cool.
5. To make the frosting, add the almond butter and almond milk to a small saucepan, and gently heat. Stir until the two ingredients have mixed together. Spread all over the cooled cake.
6. Serve with a sprinkling of confectioner's Swerve, if desired.

Notes

2g net carbs per serving (one sixth of the cake)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  BARNEY Almond Butter, Bare Smooth
• 
  Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

Nutrition Information

Yield 6 Serving Size Sixth of the recipe
Amount Per Serving Calories 210Total Fat 19gSaturated Fat 5gCholesterol 78mgSodium 29mgCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 6g

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