Keto Almond Cake Recipe (Easy 1-bowl Butter Cake)

This keto French almond cake is a moist, buttery almond cake made of almond flour.

Bonus, this easy French-style almond cake is also gluten-free, sugar-free with a dairy-free option, and only 3.6 grams of net carbs per slice.

As a French person on a keto diet, sharing a version of the popular French almond cake is a must! A buttery, moist cake with a delicious almond flavor.

What’s A French Almond Cake?

A French almond cake is a typically French butter cake served as a tea cake and perfect to pair with a cup of my bulletproof coffee. It has a moist, buttery crumb with a delicious almond flavor.

But a typical French almond cake would contain more than 30 grams of net carbs per slice! Far from keto-friendly.

How To Make Keto Almond Cake

This keto cake with almond flour is a very easy 1-bowl keto cake recipe using only almond flour. No need for coconut flour or other keto flours in this keto cake recipe.

This keto recipe is the easiest cake recipe to start your keto baking journey. All you need is one bowl and the ingredients below.

Ingredients

To make the most delicious, moist, and soft almond flour cake without sugar or gluten, you need:

• Almond flour – this refers to ultra-fine almond flour. It’s different from an almond meal. In fact, almond meal is coarse, dark in color, and adds a gritty texture to cakes. That’s why you must use golden, thin almond flour to make a delicious, moist, soft almond flour keto cake recipe. For more on Keto flours, read my guide on keto-friendly flours!
• Erythritol – that’s my favorite keto-friendly sweetener in keto cake recipes. You can use it as a 1:1 ratio replacement to sugar, and it has no carbs or calories. Other options are xylitol or allulose if you don’t like the cooling effect of erythritol.
• Vanilla extract
• Almond extract – a must-add to boost the almond flavor of your cake.
• Melted unsalted butter – if you are dairy-free, use melted coconut oil. The color of the cake won’t be as gold, but the texture will stay unchanged.
• Large eggs – at room temperature
• Unsweetened almond milk 
• Baking powder
• Sea salt

Measuring the almond flour precisely

The key to success when baking an almond flour cake is first to measure your flour with precision. You can use a kitchen scale or measuring cups.

But, if you choose to use measuring cups, always use the scoop-and-level method.

It means you scoop the almond flour from the bag, then level the top of the measuring cup with a knife to remove excess.

Combining wet to dry ingredients

First, in a large mixing bowl, combine the beaten eggs with melted butter, almond milk, vanilla extract, almond extract, baking powder, and salt.

In fact, beating the baking powder into the liquid ingredients activates the powder and makes the cake texture softer.

Then, gradually stir in the almond flour using a wooden spoon to incorporate the flour into the bowl without forming lumps.

Don’t use an electric beater to make this low-carb almond cake recipe. It will add too much air to the batter, and it won’t form a buttery, packed crumb, as you see in my pictures.

Greasing the pan

I won’t repeat this enough. Almond flour is different from wheat flour. It forms a thicker cake batter that sticks easily to your pan.

So always double-grease your pan to prevent the cake from sticking to the bottom or side of the pan.

First, grease a 9-inch springform pan with coconut oil or butter on the sides and bottom.

Then, add a circle piece of parchment paper to the bottom of the pan and grease the paper again generously.

Finally, pour the almond cake batter into the pan and spread it evenly. Smoothen the top of the cake with the back of the spatula.

Finally, sprinkle sliced almonds on top of the cake and slightly press them into the batter with your hands.

Bake the cake

Place the cake pan on the oven’s center rack and bake at 325°F (160°C) for 30-45 minutes.

You know the cake is ready when the top of the cake is slightly golden brown, and a skewer inserted in the center of the cake comes out with a little to no crumb on it.

Cool down on a rack for at least 3 hours or overnight. The longer you wait before slicing an almond cake, the better the texture will be.

Finally, slightly run a knife around the cake and release the cake by opening the sides of the springform pan.

Cool the cake on a cooling rack for 30 minutes or overnight before slicing.

For a different perspective on this recipe, watch my step-by-step story about making this ridiculously easy keto cake!

Serving Almond Cake

A French almond cake is typically served with a dash of powdered sweetener on top.

First, wait for the cake to reach room temperature.

Then, use a small sieve to sprinkle powdered erythritol on top of the cake. Never add the powder sweetener on top of a warm cake, or it gets reabsorbed by the cake crumb.

Finally, cut the cake into 12 slices and serve each cake slice plain or with a dollop of keto vanilla ice cream on top.

Storage Instructions

This keto almond flour cake can be stored for up to 4 days in a sealed cake box in the fridge.

I recommend storing the cake unsliced to preserve all the moisture in the crumb. Then, slice the cake just before serving.

Freezing keto cakes

Of course, this is a large keto cake, and you can also freeze slices of cake for later.

It’s very convenient to thaw on a plate at room temperature when your cake craving hits you. Thaw the cake slice on the kitchen counter overnight.

Frequently Asked Questions

How does it taste?

This almond flour keto cake has a buttery, moist and sweet crumb with a strong almond flavor. The crumb is as buttery as my keto lemon pound cake recipe, but the texture is way more light and fluffy.

The moist, buttery crumb balanced very well the crunch of the toasted sliced almonds on top.

Can I use coconut sugar?

No, coconut sugar is not a keto-friendly sweetener, so I don’t recommend using this option in my keto cake recipes.

However, if you are not on a keto low carb diet, simply looking for a paleo almond flour cake or gluten-free cake that uses almond flour, then coconut sugar or any sugar is great to swap erythritol.

Can I Add Cocoa Powder?

I don’t think it would work well. If you want a chocolate cake, make my keto chocolate cake.

More Keto Cake Recipes

I am a keto cake fan, and there is never a week without a cake in my house. Below I listed my favorite keto cake recipes for you to try.

Keto Flourless Chocolate Cake

Keto Vanilla Cake

Keto Chocolate Cake

Keto Red Velvet Cake

Keto Coconut Cake

Keto Cake

Keto Carrot Cake

Keto Pineapple Upside-Down Cake

Keto German Chocolate Cake

Did you try my gluten-free almond cake recipe yet? Share a comment or feedback below. I love to connect with you.

Keto French Almond Cake

Save Saved

3.6gNet Carbs

An easy, moist and buttery almond cake with no sugar, gluten-free, and dairy-free.

Author: Carine Claudepierre

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Yield: 12 slices

Serving Size: 1 slice

Nutrition

Net Carbs 3.6g

Fat 24.3g

Protein 8.3g

Calories 265.3kcal

4.88 from 364 votes

Review Print

Pin it! Save RecipeGo to Saved Recipes Add to Shopping ListGo to Shopping List

Want My Kitchen Equipment?

Measuring Cups Set

9-Inch Springform Pan

Mixing Bowls

Cooling Rack

Cake Box

Ingredients

US Customary – Metric

• ▢ 3 large Eggs beaten, at room temperature
• ▢ ½ cup Erythritol
• ▢ ⅓ cup Unsweetened Almond Milk
• ▢ 2 teaspoons Baking Powder
• ▢ ¼ teaspoon Sea Salt
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 teaspoons Almond Extract
• ▢ ½ cup Unsalted Butter or melted coconut oil
• ▢ 3 cups Almond Flour scooped and leveled

To decorate

• ▢ ⅓ cup Sliced Almonds
• ▢ 3 tablespoons Sugar-free Powdered Sweetener

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 325°F (160°C). Grease a non-stick 9-inch springform pan with butter or coconut oil. Add a circle of parchment paper at the bottom of the pan and grease as well. Set aside.
• In a large mixing bowl, using a manual whisk, beat eggs, erythritol, unsweetened almond milk, baking powder, salt, vanilla extract, almond extract, and melted butter. Make sure the melted butter is not too hot, or it can cook eggs and form lumps.
• Gradually pour the almond flour into the liquid ingredients and stir until it forms a thick, slightly grainy cake batter.
• Pour the cake batter into the greased pan and sprinkle sliced almonds all over the top of the cake. Slightly press the almonds into the batter to stick to the top.
• Bake cake for 40-45 minutes in the center rack of your oven. I recommend tenting the cake pan with a large piece of foil after 25 minutes to prevent the cake's top from burning.
• After 30 minutes, insert a skewer in the center of the cake, and if it comes out with almost no crumb on it, the cake is ready. Remove from the pan.
• Cool the cake on a cooling rack for at least 3 hours before slicing.
• When the cake has reached room temperature, sieve powdered erythritol on top of the cake.
• Slice into 12 even slices.

Storage

• Store the cake in a sealed cake box in the fridge for up to 3-4 days.
• Freeze cake slices in airtight ziplock bags or a box and thaw at room temperature the day before serving.

My Recipe Notes

To save your own private notes on your favorite recipes, join Sweetashoney Members!

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal   Plans Recipe Ebooks Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

Tried this recipe?Mention @sweetashoneyrecipes

Nutrition Facts

Keto French Almond Cake

Amount Per Serving (1 slice)

Calories 265.3 Calories from Fat 219

% Daily Value*

Fat 24.3g37%

Saturated Fat 6.3g39%

Trans Fat 0.3g

Cholesterol 66.8mg22%

Sodium 213.5mg9%

Potassium 42.3mg1%

Carbohydrates 7g2%

Fiber 3.4g14%

Sugar 1.3g1%

Protein 8.3g17%

Net Carbs 3.6g

Vitamin A 303.9IU6%

Calcium 123.6mg12%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.