Indulge in the heavenly delight of a Keto French Almond Cake, the ultimate treat to elevate your baking game and impress your guests! I used blanched almond flour to make this cake look extra pale and fluffy, but feel free to use unbleached flour for extra fiber and texture.
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Our French Almond Flour Cake is an indulgent treat highlighting the sweet and nutty flavors of almond and vanilla. Almond flour helps the cake remain moist, so each slice is packed with delicious flavors and a delicate texture. As this is a keto cake, this recipe doesn't contain any added sugar or syrups, keeping the overall net carbs per serving at a low 3.5 grams!
Using blanched almond flour makes the almond cake pale and fluffy, but unbleached flour is also suitable and adds more fiber and texture. Only simple ingredients are needed to make our keto almond cake, and with a subtle garnish of slivered almonds and powdered erythritol, the whole family will want to dive in right away!
Able to go from mixing bowl to oven to table in less than an hour, this French almond cake is the ideal bake for when time is limited or unexpected guests walk through the door. Either way, this cake looks and tastes the part without containing a mountain of sugar. Erythritol instead brings the perfect amount of sweetness, while butter makes the cake wonderfully fluffy and rich.
Almond Flour Cake Ingredients
- Eggs: Eggs help bring structure and a wonderfully golden color to cakes, and in our recipe, three medium eggs are needed. They help combine all of the ingredients together, while the yolks of each egg help improve the cake’s texture while it bakes for a short while in the oven.
- Sweetener: Without Erythritol, this French almond cake would taste a little bland and wouldn’t have the classic sweetness of almond cake. Using keto sweetener means there’s no need to add sugar, keeping the carbohydrate content low while creating balanced sweetness.
- Almond Milk: Most cake recipes require a liquid ingredient to thin the batter and create a luscious, silky texture. Unsweetened almond milk is our liquid of choice, as it has a beautiful nutty undertone that helps enhance the almond flavor throughout the cake. Using unsweetened milk means the levels of sugar can be closely monitored and kept low for the keto lifestyle.
- Baking Powder: Along with the eggs, baking powder is another ingredient that helps the cake rise with a light and fluffy texture. Baking powder also ensures the texture of the cake isn’t too dense, which can sometimes be the case when using alternative flours such as almond or coconut flour.
- Vanilla Extract: The combination of vanilla and almond is heavenly, providing the perfect amount of sweetness and soft floral notes. High-quality, pure vanilla extract is the best kind to opt for as it doesn’t contain added sugars or sweeteners and has a much better overall vanilla flavor.
- Almond Extract: Along with vanilla extract, almond extract enhances the almond flavor throughout the cake, making each mouthful undeniably sweet and nutty. Almond extract has a strong flavor and gorgeous scent that will fill the kitchen with beautiful wafts of marzipan and bitter almonds. If you don't have almond extract, don't worry, the cake will still be delicious without it!
- Butter: Half a cup of melted, unsalted butter is enough to encapsulate the batter in a golden river of indulgence. Once mixed into the cake mixture, butter transforms the texture into a thick, smooth batter, creating subtle buttery undertones when baked. Butter also keeps the almond cake tender and able to hold its structure well, even after it has been sliced.
- Almond Flour: Echoing the lead flavor of the cake, almond flour provides more than just nuttiness. Almond flour has a far denser texture than regular flour, meaning the final result is a cake that’s moist but still fluffy and not too dissimilar from a typical sponge cake. Using almond flour in place of regular flour keeps carbohydrates to a minimum and also makes our keto French almond cake gluten-free.
- Sea Salt: A small amount of salt added to bakes enhances the flavor of each ingredient and brings a subtle background contrast to the sweet vanilla extract, almond extract, and Erythritol. Only a dash of sea salt is needed to balance the cake, ensuring almond remains the dominant flavor and all of the other ingredients hum in the background.
- Slivered Almonds And Powdered Sweetener: Optionally adding a delicate garnish of slivered almonds and powdered Erythritol is optional, but it makes the cake look like it’s been taken straight out of a boulangerie window! A snowy dusting of powdered Erythritol adds a soft layer of sweetness, while sliced almonds bring a crunchy texture and punch of fresh almond flavor.
You’ll only need an hour to make and bake our keto French almond cake, with most of the hard work left in the oven. This is a cake that tastes even better than it looks, and since it’s effortless to whip up, it’s the perfect treat to enjoy over a coffee with loved ones on a cold afternoon.
Step one: Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan before dusting the pan with a light covering of almond flour after greasing. This makes the cake far easier to remove from the pan once it’s been cooked and cooled.
Step two: In a large mixing bowl, combine the eggs with Erythritol, unsweetened almond milk, baking powder, vanilla extract, almond extract, a pinch of sea salt, and melted butter.
Step three: To the mixture add the almond flour one scoop at a time, whisking thoroughly to make a thick batter.
Step four: Pour the cake batter into the greased pan and optionally add slivered almonds on top, which will sink into the top of the cake as it bakes, creating an impressive aesthetic.
Step five: Cover the pan with foil to avoid burning the surface of the cake, and bake it for approximately 40 minutes or until a skewer inserted in the center of the cake comes out near-clean.
Step six: Once the cake has cooled completely, it can be removed from the pan and garnished optionally with a light dusting of powdered Erythritol. Then, it can be sliced and enjoyed with a cup of hot coffee.
Keto French Almond Cake With Lemon: Almond and vanilla are a complementary combination as both ingredients enhance each other's flavors. A squeeze of fresh lemon juice or the zest of one lemon mixed into the cake batter releases a heavenly citrus scent that dances with each of the almond-based ingredients.
Keto French Almond Cake Glaze: Our almond cake is sweet and delicious without the need for sugar, but a light glaze of powdered keto sweetener, water, and a drop of vanilla unites all the flavors together and makes the cake even sweeter. Adding a glaze to the top of the cake also helps any loose almonds stay in place during slicing, so everyone can enjoy a piece of French almond cake and not miss out on any nutty texture.
Toasted Slivered Almond Garnish: When using slivered almonds as a garnish on the cake, try toasting them in a dry pan on the stovetop, continually moving them around the hot pan so they brown evenly. Toasting the almonds for a few minutes makes them even crunchier and adds further depth of flavor to the cake.
Frequently Asked Questions
Can you freeze French Almond Cake?
Yes, you can freeze leftover almond cake, and it will keep for up to 3 months. First, let the cake cool completely to room temperature, and then wrap it tightly in plastic wrap. Add another layer of foil around the cake and freeze. When you want to eat the cake, unwrap it and place it in the fridge or cool place until completely thawed.
How Many Carbs Are In An Almond Cake?
Our keto French almond cake contains 3.5g of net carbs per serving, making it a perfect recipe for those limiting sugar intake or living a keto lifestyle. Erythritol and almond flour keep carbohydrates low in the cake while still creating delicate sweetness and a moist texture.
Why Is My Almond Flour Cake Dry?
Almond flour is dense and absorbs liquid in cakes well, which can be problematic and cause a dry cake. Not using enough liquid ingredients or overbaking an almond flour cake can cause it to be dry. Avoid baking the cake at a heat that’s too high or leaving it in the oven for a long time, as this can cause it to dry out and have a crumbly texture.
Why Does My Almond Flour Cake Sink In The Middle?
There are a few potential causes of an almond flour cake sinking in the middle, with the most common reasons being an overmixed batter, using a pan that’s too small, adding too much liquid, or opening the oven several times during baking.
French Almond Cake Recipe
Optional Ingredients to Garnish
- Slivered Almonds
- Powdered Erythritol
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan. Dust the pan with a bit of almond flour after greasing.
- In a large mixing bowl, combine the eggs with the Erythritol, unsweetened almond milk, baking powder, vanilla extract, almond extract, a pinch of sea salt, and melted butter.
- Add the almond flour into the mixture, whisking in one scoop at a time, to make a thick batter.
- Pour into the greased pan and optionally add slivered almonds on top. Cover the pan with tin foil to avoid burning the surface.
- Bake the cake for about 40 minutes or until a skewer inserted in the center of the cake comes out almost clean. Allow the cake to cool before removing from the pan. Optionally garnish with powdered Erythritol and slice into 12 pieces.
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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