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Vanilla Almond Keto Cake - Light, Moist, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 1/2 cups fine-blanched almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder (aluminum-free)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup granulated keto sweetener (monk fruit erythritol blend or allulose)
  • 4 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled (or refined coconut oil)
  • 1 cup unsweetened almond milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • Optional: 1/4 cup sliced almonds for topping

Method
 

  1. Prep the pan and oven: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan or a 9-inch springform with parchment.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until no lumps remain.
  3. Combine wet ingredients: In another bowl, whisk eggs, melted butter, almond milk, vanilla, and almond extract until smooth.
  4. Make the batter: Pour wet ingredients into the dry. Stir with a spatula until just combined. The batter should be thick but spreadable.
  5. Pan and top: Spread batter evenly in the pan. If using, sprinkle sliced almonds on top for texture and a light crunch.
  6. Bake: Bake 28–35 minutes, or until the top is golden and a toothpick comes out mostly clean with a few moist crumbs.
  7. Cool properly: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Don’t frost or slice while hot.
  8. Serve: Dust with powdered keto sweetener, add fresh berries, or top with lightly sweetened whipped cream.