For this Keto Almond Cake without flour, the description juicy is actually not enough at all. The gluten-free cake with ground almonds is really extremely moist and still slightly moist inside. Just the way I love sponge cake!
Ingredients for Keto Almond Cake:
For the batter:
4 medium eggs
120 grams erythritol or xylitol
90 grams butter liquid
220 grams ground and blanched almonds
1/2 teaspoon baking powder
1 large lemon of which juice and zest
2 tablespoons ground almonds to sprinkle on the tin
60 grams sliced almonds
Preheat the oven to 350°F top and bottom heat. Grease a small springform pan and sprinkle with 1-2 tbsp. flour or almonds. Separate the eggs. Beat 100 grams of the sugar with the egg yolks until very foamy. Beat the egg whites with the remaining erythritol until stiff.
Stir the melted butter, lemon zest and juice into the egg mixture. Mix the almonds with the baking powder and also stir in carefully; finally fold in the beaten egg whites.
Pour the batter into the prepared tin and smooth it down. Scatter the flaked almonds on top of the batter. Bake the cake for approx. 35-40 minutes, covering with foil halfway through if necessary to prevent it from getting too dark. Dust the finished cake with icing sugar as desired.
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