Keto Almond Cake

This no-bake cake is every busy person’s dream. A light and creamy almond filling sits on top of a crunchy almond-based crust, creating a pe...

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This no-bake cake is every busy person’s dream. A light and creamy almond filling sits on top of a crunchy almond-based crust, creating a perfect combination of textures and flavors. The best part is it takes only 10 minutes of prep time, meaning that even those with the most busy lives can make this cake. 

The base is the easiest part to make as it requires absolutely no baking—a rare occurrence for a cake recipe. We like to use allulose as a sweetener in the base, as it provides the sweetness that sugar normally would, without causing you to compromise on your low-carb goals. 

The base is also primarily composed of almonds, which is a well-known superfood. Almonds contain a substantial amount of healthy fats, as well as a good serving of vitamin E. It is thought that almonds can potentially help lower blood sugar and cholesterol, so it’s a bonus that this sweet treat can give you extra health benefits!

 For the filling, you’ll use the coconut cream to create a dreamy concoction that sits on top of the cake base like a cloud. The cream is also heavily flavored with almonds, which complements the coconut taste extremely well and balances out the cake’s other flavors. 

This is the ideal recipe to make if you want to impress, but don’t have the time. Just 10 minutes of prep time will give you incredible results that will wow even the most experienced bakers.

Yields 8 servings of Keto Almond Cake

The Preparation

Crust:

• 1 1/2 cup almonds
• 3 tablespoon coconut oil
• 2 tablespoon allulose

Filling:

• 1 1/2 cup almonds, blanched
• 1 cup canned coconut oil
• 0.33 cup coconut oil
• 6 tablespoon allulose
• 2 teaspoon almond extract
• salt, to taste

The Execution

1. Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.

2. In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.

3. In the parchment paper lined springform pan, press the crust mixture into the pan evenly.

4. Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.

5. In a food processor, blend the almonds until smooth.

6. Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.

7. Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.

8. Serve and enjoy!

This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1.50 cup almonds	1199	103.4	44.6	25.9	18.7	43.8
3.00 tablespoon coconut oil	365	40.5	0	0	0	0
2.00 tablespoon allulose	11	0	0	0	0	0
1.50 cup almonds	1199	103.4	44.6	25.9	18.7	43.8
1.00 cup canned coconut milk	445	48.2	6.4	0	6.4	4.6
0.33 cup coconut oil	642	71.3	0	0	0	0
6.00 tablespoon allulose	34	0	0	0	0	0
2.00 teaspoon almond extract	25	0	1.1	0	1.1	0
0.00 none salt	0	0	0	0	0	0
totals	3919	366.7	96.7	51.8	44.9	92.1
Per serving (/8)	490	45.8	12.1	6.5	5.6	11.5

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Print

Keto Almond Cake

3 hours, 50 minutes

Serving Size: 8

Calories per serving: 490

Fat per serving: 45.8

The Preparation

• Crust:
• 1 1/2 cup almonds
• 3 tablespoon coconut oil
• 2 tablespoon allulose
• Filling:
• 1 1/2 cup almonds, blanched
• 1 cup canned coconut oil
• 0.33 cup coconut oil
• 6 tablespoon allulose
• 2 teaspoon almond extract
• salt, to taste

The Execution

1. Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.
2. In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.
3. In the parchment paper lined springform pan, press the crust mixture into the pan evenly.
4. Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.
5. In a food processor, blend the almonds until smooth.
6. Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.
7. Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.
8. Serve and enjoy!

Notes

This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.

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