Sugar-Free Almond Flour Cake

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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If you're looking for a delicious cake without the sugar rush, then this Sugar-Free Almond Flour Cake is your answer. It's moist, flavorful, and perfect for anyone looking to indulge without the guilt. Plus, it's a cinch to make!

Ingredients for Sugar-Free Almond Flour Cake

The magic begins with almond flour, which gives the cake a nutty flavor and moist texture. It's a great gluten-free alternative to regular flour. Erythritol is our choice for a sweetener because it doesn't spike blood sugar levels but still adds sweetness. Unsweetened almond milk keeps the batter moist without adding any extra sugar. Melted coconut oil adds richness and a subtle tropical note. The eggs act as a binder and add to the cake's structure. A touch of vanilla extract amplifies the flavors, and a bit of baking powder ensures the cake rises nicely. Finally, a pinch of salt balances everything out.

Tips & Tricks

  • Make sure all wet ingredients are at room temperature to prevent the coconut oil from solidifying.
  • For extra flavor, you can add a dash of cinnamon or nutmeg to the dry ingredients.
  • If the top browns too quickly, cover it loosely with foil during the last 10 minutes of baking.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a sprinkle of toasted almonds. For something a bit more indulgent, try serving it with a sugar-free chocolate sauce or some fresh berries.

Frequently Asked Questions

Can I use a different sweetener?
Yes, you can substitute erythritol with another granulated sugar substitute like monk fruit, but the sweetness level may vary.
How should I store the cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Sugar-Free Almond Flour Cake Recipe Walkthrough

Preheat your oven to 350°F (175°C). While it’s heating up, go ahead and grease an 8-inch round cake pan. This will help your cake release easily after baking.

In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt. Make sure everything is evenly combined — this helps avoid any clumps later on.

In a separate bowl, combine the eggs, almond milk, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and well combined. This will be your wet mixture.

Now, slowly add the wet ingredients to the dry mixture. Stir gently until you have a smooth batter, making sure no dry spots remain. This step is crucial for a uniform texture in your cake.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. This helps ensure an even bake.

Pop it into the oven and let it bake for 25-30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Low-carb and sugar-free, perfect for keto diets.
  • Rich almond flavor with a moist, tender crumb.
  • Simple ingredients, easy technique.
  • Quick bake time — ready in just about 30 minutes!

Ingredients

2 cups almond flour
1/3 cup erythritol
1/2 cup unsweetened almond milk
1/4 cup coconut oil, melted
3 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, mix the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry mixture, stirring until smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve as is or with a topping of your choice.

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