Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
If you’re following a keto diet, you may think that your sweet tooth is in for a difficult time.
Thankfully, with the rise of almond flour, enjoying keto-friendly baked goods has never been easier.
Almond flour provides the perfect base for deliciously low-carb cakes that taste just as good as their traditional counterparts.
And what’s even better? You can get all the flavors you love in a healthier, keto-friendly form!
In this blog post, we’re sharing over 29 keto almond cake recipes to indulge in without breaking your carb budget.
Whether you’re craving something fruity, nutty, chocolatey, or even spiced, we’ve got the perfect recipe for you.
These cakes are not only packed with flavor, but they also boast the health benefits of almonds, which are full of healthy fats, fiber, and protein.
Plus, each recipe is easy to make and sure to satisfy your dessert cravings while helping you stay on track with your low-carb lifestyle.
From light almond lemon cakes to indulgent chocolate chip variations, there’s a recipe for everyone.
Let’s dive into these 29+ keto almond cake recipes that will keep you baking and savoring guilt-free!
29+ Delicious Keto Almond Cake Recipes to Satisfy Your Sweet Tooth
Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet treat to enjoy after dinner, these 29+ keto almond cake recipes are your ultimate solution.
Almond flour serves as a versatile, low-carb ingredient that helps create moist, flavorful cakes with a variety of tastes and textures.
Each recipe offers something unique—whether it’s the zesty lemon twist, rich chocolate indulgence, or fruity delight.
What makes these almond cakes even better is that they’re all keto-friendly, meaning you can enjoy them without worrying about your carb intake.
Almond flour not only makes these cakes deliciously moist, but it also adds a lovely nutty flavor that pairs perfectly with the many variations of cake recipes available.
From beginners to experienced bakers, you’ll find something you can easily whip up in the kitchen.
So, grab your ingredients, preheat your oven, and get ready to bake up some of the most satisfying keto cakes ever.
Keto Almond Flour Cake with Lemon Zest
This keto almond flour cake is the perfect combination of lightness and richness, with the addition of fresh lemon zest giving it a refreshing citrusy twist. It’s simple to prepare and makes an ideal treat for a low-carb diet.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until smooth and well combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This almond flour cake has a tender crumb and a subtle lemon flavor that brings a refreshing contrast to the richness of the almond flour. It’s a great way to indulge in a keto-friendly treat without compromising on flavor or texture. Enjoy it for dessert, breakfast, or as an afternoon snack.
Keto Almond Butter Cake
This rich and moist almond butter cake is a decadent yet guilt-free treat, perfect for satisfying your sweet cravings while staying in ketosis. The almond butter adds a creamy depth, making this cake a delicious, nutty delight.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup almond butter (unsweetened)
- 1/2 cup erythritol or sweetener of your choice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
Instructions:
- Preheat your oven to 350°F (175°C) and grease a cake pan with butter or coconut oil.
- In a large mixing bowl, whisk together almond flour, erythritol, baking soda, and salt.
- In a separate bowl, whisk the eggs, almond butter, coconut oil, vanilla extract, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
The almond butter not only adds flavor but also keeps the cake moist, while the almond flour provides a light texture that complements the richness of the cake. This is a great dessert for a special occasion or just when you’re in the mood for a filling and satisfying sweet bite.
Keto Almond Cake with Chocolate Chips
This keto almond cake is a chocolate lover’s dream, filled with sugar-free chocolate chips and baked into a moist, tender cake. It’s a sweet and indulgent low-carb dessert that’s perfect for any occasion.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or sweetener of your choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup coconut oil (melted)
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a medium-sized bowl, combine almond flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk the eggs, melted coconut oil, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and mix well until the batter is smooth.
- Fold in the sugar-free chocolate chips.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before slicing and serving.
This keto almond cake with chocolate chips is a delightful combination of sweet, nutty, and chocolaty flavors. The sugar-free chocolate chips add a touch of sweetness without the carbs, making it a great option for those looking for a low-carb dessert. This cake is sure to satisfy your chocolate cravings while keeping you in ketosis.
Each of these cakes brings something unique to the table—whether it’s the lightness of lemon zest, the richness of almond butter, or the chocolatey decadence. They’re all easy to prepare and perfect for anyone following a ketogenic lifestyle who wants to indulge in a satisfying dessert. Try one or all of them to discover your favorite keto-friendly cake.
Keto Almond Flour and Coconut Cake
This keto almond flour and coconut cake is a rich, slightly tropical treat with the perfect balance of almond and coconut flavors. It’s moist, light, and has a wonderful texture that is sure to delight anyone following a low-carb diet.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or sweetener of your choice
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup coconut oil (melted)
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup full-fat coconut cream
Instructions:
- Preheat the oven to 350°F (175°C) and grease a cake pan with coconut oil.
- In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, almond milk, vanilla extract, and coconut cream.
- Add the wet ingredients to the dry ingredients and stir until fully incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes before transferring it to a wire rack.
This coconut almond flour cake is incredibly moist and flavorful, with the perfect hint of coconut. The addition of coconut cream helps give it a rich texture, and the shredded coconut adds a nice touch of texture and flavor. It’s a fantastic cake to enjoy with a cup of tea or as a special dessert for gatherings.
Keto Almond and Cinnamon Swirl Cake
If you love cinnamon, this keto almond cake with a cinnamon swirl is sure to become your favorite dessert. The warm and comforting aroma of cinnamon pairs beautifully with the nutty flavor of almond flour, creating an indulgent yet healthy treat.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup butter (melted)
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 cup erythritol (for the cinnamon swirl)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract.
- Mix the wet ingredients into the dry ingredients and stir until smooth.
- In a small bowl, combine ground cinnamon and erythritol to create the cinnamon swirl mixture.
- Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon mixture on top.
- Pour the remaining batter over the cinnamon layer and top with the remaining cinnamon mixture.
- Use a knife to swirl the cinnamon mixture into the batter.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before slicing and serving.
The cinnamon swirl in this almond cake creates a visually stunning and flavorful dessert that’s perfect for any occasion. The warm spices and rich almond flavor provide a comforting experience that makes this cake a great choice for cozy moments or a festive treat.
Keto Almond and Raspberry Cake
This keto almond cake, with the addition of fresh raspberries, brings a delightful contrast of tart and sweet flavors. The combination of almond flour and raspberries creates a moist and tender cake that’s perfect for special occasions or a treat to brighten your day.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup fresh raspberries (or more for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the raspberries, being careful not to crush them too much.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool for about 10 minutes, then transfer it to a wire rack to cool completely.
This almond and raspberry cake combines the richness of almond flour with the bright, tart flavor of fresh raspberries, resulting in a perfect balance of sweet and tangy. The moist texture of the cake, combined with the pop of fresh raspberries, makes for an irresistible keto dessert that’s sure to be a crowd-pleaser.
Each of these almond cakes offers a unique flavor profile and texture, making them perfect for anyone following a keto diet. Whether you enjoy tropical coconut, comforting cinnamon, or fruity raspberry, these cakes provide a guilt-free way to satisfy your sweet tooth. They’re easy to prepare, and each bite is full of flavor and moisture, offering a satisfying dessert option for any occasion.
Keto Almond Cake with Vanilla Bean Frosting
This keto almond cake is a simple, yet elegant dessert with a delicate almond flavor. Paired with a creamy vanilla bean frosting, this cake becomes a luxurious treat, perfect for special occasions or any time you’re craving something indulgent without the carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or sweetener of your choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Vanilla Bean Frosting:
- 1/2 cup heavy cream
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla bean paste (or vanilla extract)
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease and line a round cake pan with parchment paper.
- In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and almond extract.
- Add the wet ingredients to the dry ingredients and mix until smooth and well combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, make the frosting by whipping the heavy cream with powdered erythritol and vanilla bean paste until it forms stiff peaks.
- Once the cake has cooled completely, frost the cake with the vanilla bean frosting.
The vanilla bean frosting adds a luxurious touch to this almond cake, enhancing its nutty flavor with a rich, smooth texture. This cake is perfect for celebrations or a cozy dessert when you want to feel extra special. The creamy frosting complements the lightness of the almond cake, making each bite a perfect balance of flavors.
Keto Almond and Blueberry Cake
This keto almond and blueberry cake is a vibrant dessert filled with fresh blueberries and almond flour. It’s light, moist, and packed with fruity goodness, making it the perfect option for a summer dessert or an everyday indulgence.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or sweetener of your choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup fresh blueberries (plus extra for garnish)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk.
- Mix the wet ingredients into the dry ingredients until fully combined.
- Gently fold in the fresh blueberries, ensuring they’re evenly distributed in the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before garnishing with additional fresh blueberries on top.
This almond and blueberry cake brings a burst of freshness and flavor from the blueberries, which perfectly complement the richness of the almond flour. It’s a great way to enjoy a sweet treat while keeping your carbs in check. The blueberries create natural sweetness, making this cake an excellent choice for breakfast or a light dessert.
Keto Almond Cake with Peanut Butter Frosting
If you’re a fan of peanut butter, this keto almond cake topped with peanut butter frosting will become your new favorite dessert. The nutty flavor of the almond flour pairs beautifully with the creamy, savory peanut butter frosting, creating a satisfying and delicious low-carb treat.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup peanut butter (unsweetened and creamy)
- 1/4 cup powdered erythritol
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is cooling, make the peanut butter frosting by combining peanut butter, powdered erythritol, heavy cream, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
- Once the cake is completely cool, frost the cake generously with the peanut butter frosting.
This keto almond cake with peanut butter frosting is an irresistible combination of flavors. The almond cake itself is light and tender, while the peanut butter frosting adds a rich and creamy finish. This is the perfect cake for peanut butter lovers and makes an excellent dessert or snack for anyone following a low-carb lifestyle.
These additional almond cake recipes offer a variety of flavors to suit different tastes and preferences. From the creamy vanilla bean frosting to the burst of blueberries or indulgent peanut butter, each cake is designed to deliver a unique, satisfying experience while keeping your carbs in check. Whether you want something fruity, creamy, or nutty, these cakes are a delightful way to enjoy a keto-friendly dessert.
Keto Almond and Pecan Cake
This keto almond and pecan cake brings together the rich flavors of almond and the toasty crunch of pecans. It’s a delightful treat that combines nutty goodness and sweetness, making it perfect for those following a low-carb lifestyle.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Gently fold in the chopped pecans, saving a few for topping.
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the remaining pecans on top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before slicing and serving.
This almond and pecan cake is rich in flavor and perfect for any nut lover. The toasted pecans bring a delightful crunch, while the almond flour ensures a moist and tender cake. This is a great dessert for holiday gatherings or as a special treat for yourself.
Keto Almond Carrot Cake
This keto-friendly carrot cake is a healthier twist on the classic recipe, using almond flour to maintain a low-carb profile. With a subtle sweetness from the carrots and a delicate texture, it’s an excellent dessert that doesn’t sacrifice flavor or texture.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted coconut oil
- 1/2 cup finely grated carrots
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
For the Frosting:
- 1/2 cup cream cheese (softened)
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (softened)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, salt, and cinnamon.
- In another bowl, beat together the eggs, melted coconut oil, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Fold in the grated carrots.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by beating together cream cheese, powdered erythritol, vanilla extract, and softened butter until smooth.
- Once the cake has cooled, frost the top with the cream cheese frosting.
This keto almond carrot cake is an excellent choice for those who love the rich, comforting flavors of carrot cake but want to avoid the high carbs of traditional recipes. The almond flour creates a moist and light cake, while the cream cheese frosting adds a rich, tangy finish. It’s a wonderful dessert for any occasion, from birthdays to afternoon tea.
Keto Almond and Pumpkin Spice Cake
This keto almond and pumpkin spice cake combines the warm spices of pumpkin pie with the nutty flavor of almond flour. The result is a soft, moist cake with a lovely spice profile that’s perfect for fall or whenever you’re in the mood for cozy flavors.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1/2 cup canned pumpkin puree (unsweetened)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the eggs, almond milk, melted butter, pumpkin puree, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before slicing and serving.
This keto almond and pumpkin spice cake is a great way to enjoy fall flavors in a low-carb way. The combination of spices and pumpkin creates a comforting, sweet cake that’s perfect for the season. It’s ideal for any fall gathering or simply when you’re craving something warming and aromatic.
These three additional almond cake recipes each offer unique flavors, from the nutty and rich pecan cake to the warm, spiced carrot and pumpkin cakes. They’re perfect for those who love a tender, moist cake but want to keep their carb intake low. Whether you’re hosting a gathering or treating yourself, these keto cakes are sure to impress!
Keto Almond and Chocolate Chip Cake
This keto almond and chocolate chip cake is a delicious way to indulge in a rich, chocolatey dessert while staying low-carb. The almond flour base creates a tender cake, while the dark chocolate chips melt into the batter, adding bursts of chocolatey goodness with every bite.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or sweetener of your choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free dark chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Gently fold in the sugar-free chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This keto almond and chocolate chip cake is a sweet treat that feels indulgent without the guilt. The rich almond flavor pairs perfectly with the melted chocolate chips, and the texture is soft and moist. It’s an excellent dessert for chocolate lovers on a low-carb diet, and it’s perfect for sharing with friends and family.
Keto Almond Orange Cake
This keto almond orange cake is a refreshing dessert that combines the nutty flavor of almonds with the bright citrusy notes of orange. The combination of flavors results in a light and fragrant cake, making it a perfect dessert for spring or summer gatherings.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/4 cup freshly squeezed orange juice
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, orange zest, and orange juice.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before slicing and serving.
This almond orange cake is a bright and zesty treat, perfect for those who love citrus desserts. The fresh orange juice and zest infuse the cake with a natural sweetness and fragrance, while the almond flour keeps the cake moist and light. It’s an excellent option for a summer dessert or an afternoon tea.
Keto Almond and Mocha Cake
This keto almond and mocha cake is a coffee-lover’s dream, combining the rich flavors of almond flour with the deep, bold taste of coffee. It’s perfect for those who enjoy the combination of chocolate and coffee, delivering a moist and flavorful cake with a coffee-infused twist.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee granules (dissolved in 2 tablespoons hot water)
- 2 tablespoons unsweetened cocoa powder
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, salt, and cocoa powder.
- In another bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and dissolved instant coffee.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before serving.
The mocha flavor in this keto almond cake adds a delightful depth that pairs beautifully with the nuttiness of the almond flour. This cake is perfect for coffee enthusiasts and anyone who loves the flavor combination of coffee and chocolate. It makes for an energizing breakfast or a satisfying dessert after a meal.
These three additional keto almond cake recipes offer a variety of flavors, from the indulgent chocolate chip cake to the refreshing orange and the bold mocha version. Whether you’re in the mood for something chocolatey, fruity, or coffee-flavored, these cakes provide delicious options that fit within a low-carb lifestyle. Each cake is a great way to enjoy a special treat without the carbs, making them perfect for a keto diet or anyone looking to reduce sugar intake.
Keto Almond Lemon Cake
This keto almond lemon cake is a refreshing, zesty dessert that blends the smooth, nutty taste of almond flour with the bright, tangy flavor of fresh lemons. It’s the perfect balance of sweetness and tartness, making it an ideal treat for spring or summer gatherings.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, almond milk, vanilla extract, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before slicing and serving.
This keto almond lemon cake is light and refreshing, with the lemon zest infusing each bite with citrusy flavor. The almond flour keeps the cake moist, while the bright lemon notes provide a delightful contrast to the cake’s sweetness. This cake is perfect for a low-carb dessert that’s bursting with fresh flavors.
Keto Almond Cherry Cake
This keto almond cherry cake combines the nutty richness of almond flour with the sweet and tart flavor of cherries. It’s a great way to enjoy the essence of fruit-filled desserts while keeping your carb count low. This cake is especially perfect for summer when cherries are in season.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or low-carb sweetener of your choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh cherries, pitted and chopped (or frozen cherries, thawed)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Gently fold in the chopped cherries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool before serving.
This keto almond cherry cake is a sweet yet slightly tart dessert, thanks to the cherries. The almond flour makes it light and fluffy, while the natural sweetness from the cherries pairs perfectly with the nutty flavor of the almond. This cake is a great way to incorporate fruit into your keto diet without going overboard on sugar.
Keto Almond Cinnamon Swirl Cake
This keto almond cinnamon swirl cake is a delicious, aromatic treat that blends the nutty flavor of almond flour with the warm, comforting spice of cinnamon. The cinnamon swirl adds a unique texture and flavor to the cake, making each bite extra satisfying.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or sweetener of your choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons ground cinnamon (for the swirl)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, salt, and 1 teaspoon cinnamon.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- In a small bowl, mix together 2 tablespoons ground cinnamon and a little erythritol to create the cinnamon swirl mixture.
- Pour the batter into the prepared pan and gently swirl the cinnamon mixture through the batter with a knife or spoon.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before slicing and serving.
This keto almond cinnamon swirl cake is perfect for those who love the comforting flavors of cinnamon and almond. The cinnamon swirl running through the cake adds a pleasant surprise in each bite, and the soft texture of the cake is perfect for enjoying with coffee or tea. It’s a cozy dessert that works for any occasion, from breakfast to a snack.
These three keto almond cake recipes offer a wide range of flavors—from the citrusy lemon to the fruity cherry and the warmly spiced cinnamon. Each cake delivers a satisfying dessert experience while staying within the bounds of a low-carb lifestyle. Whether you’re looking for something light and refreshing or warmly spiced, these cakes offer a delicious and keto-friendly solution.
Keto Almond Raspberry Cake
This keto almond raspberry cake is a delicious, low-carb treat that combines the nutty flavor of almond flour with the sweet-tartness of fresh raspberries. The result is a moist, fruity cake that is both refreshing and satisfying, perfect for any occasion.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or low-carb sweetener of your choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries (or frozen, thawed)
- 1 tablespoon lemon zest (optional for extra zing)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, almond milk, vanilla extract, and lemon zest (if using).
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Gently fold in the raspberries, being careful not to break them up too much.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before serving.
This keto almond raspberry cake offers a beautiful contrast between the rich, nutty almond flour and the burst of tartness from the raspberries. The cake has a lovely, soft texture that’s enhanced by the fresh fruit, making it a perfect dessert for any occasion, whether you’re hosting a gathering or just enjoying a sweet treat.
Keto Almond Coconut Cake
This keto almond coconut cake combines the rich, nutty flavor of almond flour with the tropical sweetness of coconut. It’s a wonderfully moist cake that’s perfect for those who love coconut, and it’s low in carbs, making it a great choice for any keto dessert lover.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut flour (for added coconut flavor)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, salt, and coconut flour.
- In another bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before serving.
The combination of almond flour and coconut flour gives this keto almond coconut cake a dense, rich texture. The shredded coconut adds delightful bits of texture and flavor, while the almond flour creates a soft crumb. This cake is perfect for those who enjoy tropical flavors in a low-carb dessert.
Keto Almond Pumpkin Cake with Cream Cheese Frosting
This keto almond pumpkin cake is a delicious fall-inspired treat. The almond flour creates a soft, moist texture, while the pumpkin and spices deliver a warm, comforting flavor. Topped with a rich cream cheese frosting, it’s the perfect low-carb dessert for autumn.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1/2 cup canned pumpkin puree (unsweetened)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
For the Cream Cheese Frosting:
- 1/2 cup cream cheese (softened)
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (softened)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine almond flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the eggs, melted butter, pumpkin puree, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by beating together cream cheese, powdered erythritol, vanilla extract, and softened butter until smooth.
- Once the cake has cooled, frost with the cream cheese frosting.
This keto almond pumpkin cake is perfect for those who love the flavors of fall, from the spiced pumpkin to the rich cream cheese frosting. The almond flour keeps the cake moist, while the pumpkin adds natural sweetness and moisture. It’s a perfect low-carb alternative to traditional pumpkin cakes, and the cream cheese frosting adds a luxurious finish.
These three additional keto almond cake recipes offer an array of delightful flavors—from the fruity raspberry to the tropical coconut and the rich pumpkin spice. Each cake is made with almond flour, making them all soft, moist, and perfectly keto-friendly. Whether you’re craving something fruity, nutty, or pumpkin-spiced, these cakes deliver delicious, low-carb dessert options for any occasion.
Note: More recipes are coming soon!
