By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.
Preferences
DenyAccept All
Let's Talk
Member Log In
Join Now

Low Carb French Almond Flour Cake Recipe

Prep Time

4 minutes

Total Time

1 hour

Yield

12
servings

Ingredients

  • 3½ cup blanched almond flour
  • ½ tablespoon baking powder
  • ¼ teaspoon sea salt
  • ⅔ cup unsalted butter (softened)
  • ½ cup monkfruit/erythritol sweetener
  • 4 eggs
  • ¾ cup sour cream
  • ¾ teaspoon vanilla extract
  • ¾ teaspoon pure almond extract
  • 2 tablespoons powdered monkfruit sweetener or powdered Swerve (plus more for sprinkling)
  • ½ cup sliced almonds

Nutrition Info Per Serving

Serving Size

1 slice

Carbohydrates

8
g

Protein

10
g

Fat

31
g

Calories

351

When you need to refresh your pastry menu, opt for our delicious recipe for low carb french almond flour cake. With just a few ingredients, you can switch up your normal cake routine with this delicious french almond flour cake. Moreover, it is a excellent choice for a keto menu.

Instructions

  1. Preheat the oven at 350 degrees F (177 degrees C). Line the bottom of a springform pan or cake pan with parchment paper.
  2. Arrange almonds in a single layer on a baking sheet. Toast for 3-4 minutes, until golden. Remove from the oven and allow to cool. Leave the oven on.
  3. Meanwhile, beat ⅓ cup butter and ½ cup sweetener together.
  4. Beat in almond flour, baking powder, and sea salt.
  5. Beat in eggs, sour cream, ½ tsp of vanilla and ½ tsp of almond extracts.
  6. Bake at 350 degrees (177 degrees C) for 28-32 minutes, until the top is golden and springs back, and inserted toothpick comes out clean.
  7. Allow the cake to cool for at least 10 minutes in the pan, until warm but no longer hot.
  8. Meanwhile, whisk together the glaze ingredients (3 tbsp butter melted, 2 tbsp powdered monkfruit sweetener or powdered Swerve, ¼ tsp almond extract, and ¼ tsp vanilla extract).
  9. Run a knife along the edges of the pan to release any parts that have stuck. If you used a springform pan, release and remove the sides (you can keep it sitting on the bottom part). If you used a cake pan, carefully flip over a towel, then flip again so that the cake is right side up.
  10. Place the cake onto a wire rack. While the cake is still warm, use a pastry brush to brush the glaze over the top and sides of the cake, reserving 1 tablespoon (14 ml) of glaze.
  11. Sprinkle toasted almonds over the cake and pat into the glaze. Drizzle the remaining tablespoon of glaze on top of the almonds to help seal them.
  12. Let the cake cool completely. If desired, sprinkle with more powdered sweetener for serving.