Swedish Almond Cake
One of the things I often hear as a complaint on low crab or keto is almond flour. Of course, like with most substitutes, it will never actually taste and act like traditional flour.
Instead, embrace almonds and give them their moment to shine! This Swedish almond cake recipe is all about that almond goodness. Quick, easy, and a hit with both the keto crew and everyone else!
Ingredients
1 ¼ cup almond flour
3/4 cup monkfruit sweetener
1/2 cup butter, room temperature
1/2 cup sliced almonds
1/4 cup coconut flour
1/4 cup coconut oil
2 large eggs, room temperature
2 tsp almond extract
Yields: 12 servings
Per serving*:
Calories: 229
Net carbs: 2
Protein (grams): 5
Fat (grams): 22
Prep time: 10 min
Cook time: 28 min
Total time: 1 hr 8 min
* Net carbs and other nutritional information may vary based on brand used
Directions
Preheat your oven to 350°F (175°C).
Grease your springform cake pan and set it aside.
In a large bowl, take your butter and oil. Use an electric mixer to beat them together until creamy, about 2 min.
Add the monkfruit sweetener and continue to beat another 3-5 min. The goal is to achieve a fluffy texture.
Beat in the eggs, one at a time, them pour in the almond extract and blend well.
Slowly introduce the almond and coconut flours to the mixture. Continue to beat until everything is well combined and the batter reaches a thick consistency.
Transfer the cake batter into the greased springform pan. Use a spatula to spread it evenly.
Sprinkle the sliced almonds across the top and lightly press them down into the batter.
Place the cake in the oven and let it bake for 25-30 min, until slightly golden.
For a final touch, set your oven to broil and toast the sliced almonds for 2-3 min. Watch closely to prevent burning; you want them to be just the right amount of golden or toasted, according to your taste.
Remove the almond cake from the oven. Let it rest for 30 min at room temperature, then unmold and slice.
Optionally, you can sprinkle the top of the cake with powdered monkfruit sweetener.
Your Swedish almond cake is now ready to be enjoyed! It pairs wonderfully with a warm cup of coffee or tea, making it a perfect treat to follow a meal.
Bon Appétit (or Smaklig Måltid)!
Swedish Almond Cake
Ingredients
- 1 ¼ cup almond flour
- 3/4 cup monkfruit sweetener
- 1/2 cup butter, room temperature
- 1/2 cup sliced almonds
- 1/4 cup coconut flour
- 1/4 cup coconut oil
- 2 large eggs, room temperature
- 2 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your springform cake pan and set it aside.
- In a large bowl, take your butter and oil. Use an electric mixer to beat them together until creamy, about 2 min.
- Add the monkfruit sweetener and continue to beat another 3-5 min. The goal is to achieve a fluffy texture.
- Beat in the eggs, one at a time, them pour in the almond extract and blend well.
- Slowly introduce the almond and coconut flours to the mixture. Continue to beat until everything is well combined and the batter reaches a thick consistency.
- Transfer the cake batter into the greased springform pan. Use a spatula to spread it evenly.
- Sprinkle the sliced almonds across the top and lightly press them down into the batter.
- Place the cake in the oven and let it bake for 25-30 min, until slightly golden.
- For a final touch, set your oven to broil and toast the sliced almonds for 2-3 min. Watch closely to prevent burning; you want them to be just the right amount of golden or toasted, according to your taste.
- Remove the almond cake from the oven. Let it rest for 30 min at room temperature, then unmold and slice.
- Optionally, you can sprinkle the top of the cake with powdered monkfruit sweetener.
- Your Swedish almond cake is now ready to be enjoyed! It pairs wonderfully with a warm cup of coffee or tea, making it a perfect treat to follow a meal.
- Bon Appétit (or Smaklig Måltid)!
Nutrition Facts
Calories
229Fat (grams)
22 gNet carbs
2 gProtein (grams)
5 g* Net carbs and other nutritional information may vary based on brand used
