Low Carb Triple Almond Cake

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

This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

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). 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!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Triple Almond Cake

No ratings yet

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Makes: 6 Servings

Net Carbs: 2

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 2 egg separated
• 2 tbs unsalted butter melted and cooled
• ¼ cup heavy cream
• 1 teaspoon 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

Equipment

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

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

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.

Nutrition

Calories: 210kcalCarbohydrates: 4gProtein: 6gFat: 19gSaturated Fat: 5gCholesterol: 78mgSodium: 29mgFiber: 2gNet Carbs: 2g

Notes

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

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

Save

Save

Save