- 1/3 cup sliced almonds
- 10 Tbsp softened butter, divided, plus more for greasing
- 1¼ cup plus 3 Tbsp powdered erythritol-based sweetener, divided
- 5 large eggs, room temperature
- 2 cups fine almond flour
- 1 tsp baking powder
- sea salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with a thin layer of butter, then layer on a circle of parchment paper to just cover the bottom of the pan, then grease the paper. Set aside.
- Scatter the almonds in a single layer on a rimmed baking sheet. Toast until golden, tossing once during cooking, 4 to 6 minutes. Let cool.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, and using an electric hand mixer), combine 8 tablespoons of the butter and 1¼ cups of the powdered sweetener. Beat on medium speed, scraping down the sides of the bowl as necessary, until the mixture is pale yellow, light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time until incorporated into a curdled-looking thin batter.
- In a medium bowl, whisk together the almond flour, baking powder, and ½ teaspoon salt.
- With the mixer at medium speed, add the flour mixture a little at a time to the egg mixture until combined. Mix in the almond and vanilla extracts.
- Pour the batter into the prepared cake pan. Bake, rotating once during cooking, until the top is deep golden and springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
- Let cool on a wire rack for 15 minutes. Slide a small knife around the edges to release and invert the cake and place it on a wire rack set over a baking sheet to cool completely.
- Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in the remaining 2 tablespoons of the powdered sweetener and a few teaspoons of water. Add the toasted almonds, toss to combine, and quickly pour over the top of the cake, using a small spatula or fork to evenly distribute.
- Sprinkle with the remaining 1 tablespoon powdered sweetener and serve.
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This is the 1st time I made a Keto dessert that I was super happy with. I followed the instructions to the tee and it came out AWESOME! Even my husband who does not follow the Keto live style like I do and eats something sweet every single night with his coffee is hooked. I highly recommend this recipe but caution that it does take time the first time but it’s well worth it.
Thanks, Mary. We hope you’ll try some of our other dessert recipes and be just as happy!
My son is dairy free, can I substitute coconut oil for the butter?
It certainly seems likely, however, we have not tried that but encourage you to and let us know how it goes!
Its better than marzipan from Germany! I love this cake. I have a question, how can one bake this as muffins or cup cakes? I still have portion control issues or portion distortion……
Its 12 servings so make 12 cupcakes
Delicious…like eating marzipan. I would recommend storing it very well wrapped so it does not dry out.
However, I do want to ask that when Ket-Mojo offers the “metric” option in the recipes, it is actually given. The butter, e.g., is still imperial. Can you please correct and simply in parenthesis, add the metric option for all applicable ingredients? Thanks for this and all the wonderful recipes!
So glad you enjoyed the Almond Cake and thank you for your feedback. We found that many recipe sites using metric measurements also used tablespoons and teaspoons. Unfortunately, we can’t simply add it in parenthesis next to the measurement because we offer people the opportunity to change the serving size which changes the quantities. But we’ll keep your request in mind and please keep enjoying our recipes!
Totally a family favorite. I’ve made if for every celebration (big, small, or none at all) since we first got the newsletter suggesting this.
Thanks for an easy, healthy, yummy recipe!
We’re thrilled you like it. It’s shockingly delicious, isn’t it!?
This is MY favorite dessert; super easy to make and even better the next day!
Hooray! We’re so glad you like it! Isn’t it wonderful?!
This turned out fantastic and pretty easy to make. I brought it to a small dinner party. Instead of sprinkling the powdered sugar at the end, I made whipped cream with powdered sugar and a little vanilla and orange extract. The orange extract was a nice touch. But it goes a long way so start out with just a little.