This almond flour cake recipe turns out really moist and tender. I love that it tastes amazing while still keeping the carbs low. Perfect for when you want something sweet and delicious without breaking your diet.
The recipe is super easy to make and tastes like a regular loaf cake, but has no flour, sugar, or carbs.
Check out my recipe video below to see how this moist almond cake comes together! Like and subscribe for more tasty low-carb baking ideas that’ll keep your sweet tooth happy.
What You’ll Need to Make This Low-Carb Almond Flour Cake
Here’s everything you need to put this cake together:
- ¾ cup plain full-fat Greek yogurt (210g)
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup plus 1 tablespoon melted coconut oil or butter (83g)
- 2 cups blanched almond flour (200g)
- ⅓ cup granulated erythritol (65g) – about 5 tablespoons plus 1 teaspoon
- 2 teaspoons baking powder
- ¼ teaspoon salt
Top Tip: The quality of your almond flour makes a big difference in this recipe. Look for one that’s finely ground like the one below that has a white color rather than speckled brown, which indicates it’s blanched properly.
TAP ON IMAGE TO VIEW PRICE
Kitchen Tools You’ll Need
These are the basic tools you’ll need:
TAP ON IMAGE TO VIEW PRICE
- 8 x 4 inch loaf pan (20 x 10 cm)
- Two mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Toothpick for testing doneness
How to Make This Moist Almond Flour Cake
The process is straightforward and takes about 10 minutes of prep time before baking.
Step 1: Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius and grease your loaf pan thoroughly.
Step 2: Add the full-fat Greek yogurt to a mixing bowl. The yogurt adds moisture and a slight tanginess that balances the sweetness.
Step 3: Add the 3 eggs to the yogurt. Eggs provide structure since we aren’t using gluten-containing flour.
Step 4: Add 1 teaspoon of vanilla extract for flavor.
Step 5: Add the melted coconut oil or butter. I prefer coconut oil because it complements the almond flavor, but butter works great too.
Step 6: Mix all these wet ingredients together until smooth. An electric mixer works best, but a whisk will do if you put some muscle into it.
Step 7: Add the almond flour to your wet mixture. Almond flour doesn’t behave like wheat flour, so don’t worry if the batter seems different than what you’re used to.
Step 8: Add the erythritol, baking powder, and salt. The erythritol won’t dissolve completely like sugar does, which is normal.
Step 9: Stir everything together with a spatula until you don’t see any dry spots. The batter will be thicker than regular cake batter.
Step 10: Pour the batter into your greased loaf pan. It’s thick, so you might need to spread it evenly with your spatula.
Step 11: Bake for 40 to 50 minutes. The cake will rise and turn golden brown on top.
Step 12: Let the cake cool in the pan for about 10 minutes before taking it out to cool completely on a rack. This resting time helps the cake set.
Note: Almond flour browns more quickly than wheat flour. If you notice the top getting too dark before the cake is done, loosely cover it with foil for the remaining baking time.
Related Recipe: If you like this low-carb almond flour cake recipe, then check out this healthy flourless sugar-free cake recipe here.
Almond Flour Cake Recipe – Perfectly Low Carb
8
servings10
minutes50
minutes318
kcal1
hourThis almond flour cake is low-carb and delicious. It’s also incredibly moist and full of flavor.
Keep the screen of your device on
Ingredients
¾ cup (210g) plain Greek yogurt
3 large eggs at room temperature
1 teaspoon (4mL) vanilla extract
⅓ cup (80ml) melted coconut oil
1 tablespoon (15 ml) melted coconut oil
2 cups (200g) blanched almond flour
⅓ cup (65g) granulated erythritol
2 teaspoons (8g) baking powder
¼ teaspoon (1g) salt
Directions
- Preheat your oven to 350°F (180°C) and grease a loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine the Greek yogurt with eggs and vanilla extract. Use an electric mixer to beat until smooth.
- Add melted coconut oil to the wet ingredients and mix again until everything is well combined and smooth.
- Gradually add almond flour, granulated erythritol, baking powder, and salt to the wet mixture, folding with a spatula until fully combined.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 40 to 50 minutes.
- Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Once baked, let the cake cool in the pan before transferring it to a wire rack. Enjoy your moist almond flour cake!
Recipe Video
Notes
- Greek Yogurt Substitutes: Sour cream works perfectly in equal amounts if you don’t have Greek yogurt. You can also use plain regular yogurt, but strain it through a coffee filter for 30 minutes first to remove excess liquid.
- Almond Flour Selection Matters: Use only blanched superfine almond flour, not almond meal. Brands like Bob’s Red Mill or Anthony’s produce consistently better texture than grocery store versions, which can be coarser and make the cake grainy.
- Prevent Middle Collapse: Don’t open the oven door during the first 30 minutes of baking. Almond flour lacks gluten structure and can collapse easily if the temperature fluctuates too suddenly while still setting.
- Simple Sweetener Swaps: Use monk fruit/erythritol blends (like Lakanto) in equal amounts to the erythritol called for. For allulose, use the same measurement but reduce baking time by 5 minutes, as it browns faster.
- Stevia Conversion: When using liquid stevia, you’ll need only ¼-½ teaspoon to replace all the erythritol. Add 3 tablespoons of almond flour to make up for the lost bulk; otherwise, your cake will be too wet.
Nutrition Facts
- Total number of serves: 8
- Calories: 318kcal
- Fat: 27.8g
- Carbohydrates: 3.6g
- Protein: 10.7g
Like this recipe?
Check Out @FoodHow on Pinterest.
Like our Facebook Page!
Follow us on Facebook
Why This Low-Carb Cake Works So Well
This cake has been my go-to for years because it solves the common problems with low-carb baking.
The Greek yogurt is a key ingredient that keeps the cake moist. Low-carb cakes often turn out dry, but the yogurt prevents that from happening here. I discovered this after trying several versions with different liquid ingredients.
Almond flour has natural oils that also help with moisture retention. Unlike coconut flour, which absorbs tons of liquid and can make baked goods dry, almond flour keeps things tender.
The erythritol provides sweetness without the carbs or aftertaste that some sugar substitutes have. I’ve found it works much better in baking than stevia, which can turn bitter when heated.
Did You Know? Almond flour has about 75% fewer carbs than regular all-purpose flour, which is why this cake comes in at just 3.6g net carbs per slice compared to 30-40g in traditional cake.
How to Change Up the Flavors
The basic recipe is delicious on its own, but here are some variations I’ve tried:
- Lemon: Add the zest of one lemon and 2 tablespoons of lemon juice
- Spice cake: Add 2 teaspoons of cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves
- Chocolate chip: Fold in ⅓ cup sugar-free chocolate chips
- Orange cranberry: Add orange zest and ⅓ cup fresh cranberries
- Almond extract: Replace the vanilla with ½ teaspoon almond extract for an intense almond flavor
I’ve made the lemon version for summer gatherings and the spice version around the holidays. Both get rave reviews from everyone, regardless of whether they’re watching carbs.
Top Tip: When adding mix-ins like berries or chocolate chips, fold them in very gently at the end to avoid breaking them up or overmixing the batter.
How to Store Your Almond Flour Cake
This cake actually improves after a day as the flavors meld together. Here’s how to store it properly:
- On the counter: Wrap in plastic wrap or store in an airtight container for 3-4 days
- In the refrigerator: Will last up to a week, but bring to room temperature before eating for the best texture
- In the freezer: Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months
When I make this for just myself, I often slice the whole cake and freeze individual portions. A quick 20 seconds in the microwave brings them back to life perfectly.
Nutritional Info for Low-Carb Dieters
Each slice of this almond flour cake (based on cutting the loaf into 8 pieces) contains:
- Calories: 318
- Net Carbs: 3.6g
- Fat: 27.8g
- Protein: 10.7g
This nutrition profile makes it perfect for keto diets, with high fat, moderate protein, and very low carbs. The higher protein content also makes it more satisfying than many desserts.
Why This Works for Different Diets
This versatile cake works for multiple dietary needs:
- Keto: High-fat, low-carb ratio is perfect
- Gluten-free: Contains no wheat or gluten products
- Grain-free: Almond flour is just ground almonds, no grains at all
- Sugar-free: Uses erythritol instead of sugar
Fixing Common Problems
While this recipe is pretty foolproof, here are some solutions to potential issues:
- If your cake is too dense: You might be measuring the almond flour by scooping directly from the bag, which compacts it. Try spooning it into the measuring cup instead.
- If the cake is too wet in the middle: Every oven is different. Yours might run cool, so the cake needs more time. Use a thermometer to check your oven’s accuracy.
- If the erythritol crystallizes and makes the cake crunchy: This happens sometimes with erythritol as it cools. Try using a powdered version instead of granulated.
Note: The center of almond flour cakes often looks underdone even when they’re fully baked. Trust the toothpick test rather than appearance.
Serving Ideas for Your Moist Almond Flour Cake
This cake is versatile enough for multiple occasions:
- For breakfast: Serve plain with grain coffee or tea
- For dessert: Top with whipped cream and fresh berries
- For a snack: Toast a slice and spread with a little homemade butter
- For special occasions: Make a simple glaze with powdered erythritol and heavy cream
I love having a slice with my afternoon coffee. The protein and fat keep me satisfied until dinner, unlike regular cake, which would spike my blood sugar and leave me hungry again quickly.
More Almond Flour Recipes
I have several other almond flour recipes on my channel that you might enjoy. Almond flour works really well in low-carb baking because it gives good texture and flavor while keeping the carbs low.
Check out my other videos below if you want more ideas for protein-rich baking or using up that bag of almond flour in your pantry.
- Protein-Packed Cottage Cheese Cake – A high-protein dessert that’s creamy, satisfying, and made with wholesome ingredients.
- Best Fluffy Almond Flour Pancakes – Light, soft, and perfect for a low-carb breakfast.
- The Best Buttery Keto Shortbread Cookies – Rich, crumbly, and melt-in-your-mouth delicious.
They’re all easy to make and perfect for anyone trying to eat healthier without giving up on taste.