If you are looking for a moist cake that’s perfect for any occasion, this keto almond cake is exactly what you need. It’s packed with almond flavor since it features almond flour, almond extract, and is topped with a slivered almond icing.
This almond-infused low carb cake is gluten-free, sugar-free, and flat-out delicious!
Since it’s keto-friendly it keeps your carb count low without sacrificing the taste! It’s a keto almond bundt cake that is not only tasty but stunningly beautiful.
Perfect for when you want to impress your guests with a keto almond pound cake recipe that everyone can enjoy.
Keto Almond Cake
To ensure that this is an almond keto cake that is moist and tender, I added sour cream to the batter. The high content of fat in sour cream adds moisture to the cake without sacrificing the dense texture we all love in a traditional pound cake.
Plus the natural acidity in sour cream reacts beautifully with baking powder giving it the perfect tender crumb texture to the almond cake.
With almond flour, almond extract, and slivered almonds, it’s jam-packed with almond flavor for even the biggest almond fan!
How To Make A Keto Almond Cake
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The following are all the ingredients needed. Note that the full printable recipe is at the bottom of the page.
- Finely milled almond flour– You’ll want to measure then sift your almond flour even if it’s finely milled for best results. This ensures that the cake texture is spot on.
- Sugar substitute-This recipe calls for a granulated sugar substitute. Below I have listed my recommended brands.
- Eggs-The recipe calls for 6 large eggs which are not uncommon in a pound cake recipe but don’t be alarmed it does not have an eggy flavor.
- Sour cream– Choose full fat only.
- Butter-Choose unsalted butter and make sure it’s at room temperature so that it creams easily.
- Vanilla & Almond Extract– Using a combination of vanilla and almond extracts gives the almond cake its classic flavor.
- Baking powder-Is the leavening agent that works best with heavy flour alternatives like almond flour.
- Salt-Sea salt is best but regular table salt also works. Salt helps bring out all the flavors in the cake.
- Unsalted melted butter
- Confectioner’s sugar substitute
- Almond extract
- Sea salt
- Sliced almonds
- Hot water, to thin the icing
- Heavy cream, room temperature
I recommend using a sifter anytime a recipe calls for almond flour, including finely milled. It makes a big difference in the final outcome of the baked good as it ensures that no big pieces of almonds are in the batter. You’ll need to measure your almond flour first then sift.
I chose to bake this almond keto cake in a well-greased non-stick 9.5-inch ceramic coated 12-cup capacity bundt pan. Because of the lovely presentation.
However, if you prefer loaf, you’ll need a 10×5 inch loaf pan. If you go this route be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove the cake from the pan once baked.
I always like to use a silicone spatula when using an electric mixer to scrape the sides of the bowl to ensure everything is being mixed well.
Best Sugar-free Sweetener Options For A Sugar-Free Almond Cake
As far as which sugar substitute to use for this keto-friendly almond pound cake, I have a few recommendations. If you are regular on our site you know I’m a huge fan of Lakanto Monk Fruit.
This is because the texture of Lakanto is spot on and since there is barely any aftertaste. It is a monk fruit and erythritol blend. If you have not given this all-natural sweetener a try, you have no idea what you are missing.
I love that Lakanto Monk Fruit is all-natural and it gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. And it has zero calories and zero glycemic impact.
That being said, I’m also partial to Swerve another erythritol blend. It works well in this keto-friendly sour cream pound cake recipe and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. Like Lankanto, Swerve has a 0 % impact on blood sugar.
I know some of you are stevia fans, If that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe. However, it’s important to note that if you are using Pyure you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you cannot easily find a more natural sugar substitute you can also use Splenda with great success. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
I sure hope you give this keto-friendly almond cake recipe a try and that once you do you will take a moment to tag us on Instagram and Facebook. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Grab Our Books
In case you don’t know wee have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Looking for a sure way to master your keto baking skills? Be sure to check out my tried and proven keto baking tips that will make you a pro in no time.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
- 3 cups of finely milled almond flour, measured and sifted
- 1/2 cup of unsalted butter, room temperature
- 1 1/2 cups of granulated sugar substitute
- 6 eggs , room temperature
- 1 1/4 cups of full-fat sour cream
- 3 teaspoons of almond extract
- 1 teaspoon of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- Preheat the oven to 350 degrees.
- Grease well with solid butter in a 12 cup capacity bundt pan.
- Measure and sift the almond flour, baking powder, and salt. Set it aside.
- In a large bowl using an electric beat the butter, sugar substitute, and sour cream, almond, and vanilla extract until light fluffy.
- Next, add the eggs one at a time be sure to combine well after each addition.
- To the wet ingredients, slowly add all the dry ingredients several tablespoons at a time while until fully incorporated.
- Spread the batter into the bundt pan.
- Bake the cake in the center rack for 45-50 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting to a baking rack.
- While the cake cools completely on the baking rack make the almond icing.
- Then drizzle the icing over the almond cake and sprinkle the sliced almonds to the top.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
- Melt the 1/4 cup unsalted butter and set aside.
- To the cooled melted butter add the confectioner's sugar substitute, salt, almond extract, and hot water.
- Combine well and drizzle to the top of the cake while the icing is still warm. Then sprinkle the surface of the cake with the sliced almonds.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 18.1gSaturated Fat: 7.3gCholesterol: 72mgSodium: 75mgCarbohydrates: 5.5gNet Carbohydrates: 3gFiber: 2.5gSugar: .1gProtein: 6g