Description
Indulge in a sophisticated, guilt-free treat with this Keto Vanilla Almond Cake. Crafted with a blend of almond flour and high-quality sweeteners, this dessert features a moist, tender crumb enriched with Greek yogurt and premium vanilla bean paste. Perfectly balanced with a subtle nutty aroma from almond extract, this cake is an ideal centerpiece for any low-carb lifestyle, offering bakery-quality taste without the spike in blood sugar levels.
Ingredients
270g blanched almond flour
113g grass-fed butter, room temperature
30g avocado oil
200g monk fruit granulated sweetener
3 large eggs, room temperature
160g plain Greek yogurt
1 1/2 tsp vanilla bean paste
1 tsp almond extract
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
20g sliced almonds (for topping)
Instructions
Preheat your oven to 350°F (180°C) and grease an 8-inch or 9-inch round cake pan.
In a large bowl, cream together the softened butter and monk fruit sweetener until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla paste and almond extract.
Whisk in the Greek yogurt and avocado oil until smooth.
In a separate bowl, sift together the almond flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Sprinkle the sliced almonds evenly over the surface.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Modern Keto
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 2g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg