Moist Keto French Almond Cake

When you’re following a keto diet, it’s easy to miss those classic French desserts. I used to think I’d have to give up my favorite almond cake forever when I started cutting carbs. But here’s the thing – sometimes the best recipes come from trying to recreate something you love in a new way. This keto French almond cake has become my go-to when I want something special but need to stay on track with my low-carb lifestyle.

I discovered this recipe after lots of trial and error in my kitchen, and now it’s earned a permanent spot in my dessert rotation. The best part? Most people can’t even tell it’s keto-friendly. It’s just as good as the traditional version I remember from my pre-keto days, but without all the guilt. Whether you’re strictly keto or just looking to cut back on sugar, this cake hits all the right notes.

What Kind of Almond Flour Should I Use?

For this keto cake, you’ll want to use blanched almond flour rather than almond meal to get that light, tender crumb. Blanched almond flour is made from almonds that have had their skins removed and been ground into a fine powder, which gives baked goods a smoother texture than the coarser almond meal. When shopping, look for labels that say “super-fine” or “finely ground” almond flour – brands like Bob’s Red Mill or Anthony’s are good options. Just make sure to measure your almond flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, since packed flour can make your cake too dense.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this keto-friendly cake:

• Almond flour: This is the main ingredient and really shouldn’t be substituted with coconut flour alone as it behaves very differently. However, you can use 2½ cups of sunflower seed flour if you have a nut allergy – the cake might turn slightly green but it’s perfectly safe to eat!
• Granulated sweetener and erythritol: Feel free to use any keto-friendly sweetener like monk fruit, stevia, or allulose. Just check the conversion chart as sweetness levels vary between brands.
• Almond milk: Any unsweetened non-dairy milk works well here – try coconut milk, macadamia milk, or hemp milk. Just make sure it’s sugar-free to keep it keto.
• Butter: Melted coconut oil works great as mentioned in the recipe. You could also use ghee or even avocado oil for a dairy-free version.
• Almond essence: If you don’t have almond essence, you can increase the vanilla to 2 teaspoons, though you’ll miss some of that classic almond cake flavor.
• Almond slices: These are mainly for decoration – you can skip them or use chopped pecans or walnuts instead.

Watch Out for These Mistakes While Baking

The success of your keto almond cake heavily depends on using room temperature eggs – cold eggs can cause the melted butter to solidify and create a lumpy, uneven batter, so take your eggs out of the fridge at least 30 minutes before baking. When measuring almond flour, avoid packing it into the measuring cup as this can lead to a dense, heavy cake – instead, use the scoop and level method for the perfect texture. Another common mistake is rushing to remove the cake from the pan while it’s still hot, which can cause it to break apart – allow it to cool in the pan for at least 15 minutes before transferring to a wire rack. For the best results, make sure your butter is melted but not hot when mixing with other ingredients, and consider lining your cake pan with parchment paper to prevent any sticking issues that are common with almond flour-based cakes.

What to Serve With Keto Almond Cake?

This light and nutty keto almond cake pairs perfectly with a dollop of fresh whipped cream (made with a keto-friendly sweetener) or a scoop of sugar-free vanilla ice cream. If you’re looking for a morning treat, serve it alongside your favorite coffee or tea – I especially love it with a frothy almond milk latte to complement the cake’s almond flavor. For an extra special touch, you can add some fresh berries on the side (strawberries, raspberries, or blackberries are all great low-carb options) or drizzle with sugar-free chocolate sauce. Remember to store any leftover cake in an airtight container to keep it fresh and moist!

Storage Instructions

Keep Fresh: This keto almond cake stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you live in a warm climate, pop it in the fridge where it’ll stay fresh for up to a week. Just make sure to wrap it well or keep it in a sealed container to prevent it from drying out.

Freeze: Good news – this cake freezes really well! Cut it into individual slices, wrap each piece in plastic wrap, and store them in a freezer bag. You can keep it frozen for up to 3 months, which is perfect when you want to have a keto-friendly treat on hand.

Thaw & Serve: When you’re ready for a slice, just take it out of the freezer and let it thaw in the fridge overnight, or leave it at room temperature for about 2-3 hours. The almond flour keeps the texture nice and consistent even after freezing.

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 40-50 g
• Fat: 240-260 g
• Carbohydrates: 80-100 g

Ingredients

• 3 large eggs (at room temperature, beaten)
• 1/2 cup granulated sweetener
• 1/3 cup almond milk, unsweetened
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla essence
• 2 teaspoons almond essence
• 1/2 cup unsalted butter (or melted coconut oil)
• 3 cups scooped and leveled almond flour
• 1/3 cup almond slices
• 3 tablespoons erythritol powder

Step 1: Prepare the Baking Pan

Preheat your oven to 325°F (160°C).

Take a non-stick 9-inch springform pan and grease it thoroughly with butter or coconut oil.

Line the bottom with a circle of parchment paper and grease the parchment paper as well to ensure easy removal of the cake after baking.

Set the prepared pan aside.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, erythritol, unsweetened almond milk, baking powder, salt, vanilla extract, almond extract, and melted butter.

Ensure the melted butter is at a safe temperature to avoid cooking the eggs, which can create lumps in the mixture.

Step 3: Combine the Batter

Gradually pour the almond flour into the bowl of wet ingredients.

Stir gently until you achieve a thick and slightly grainy cake batter, being careful not to over-mix.

Step 4: Assemble and Bake the Cake

Transfer the cake batter into your prepared springform pan.

Sprinkle sliced almonds evenly over the top of the batter, pressing them down slightly to help them adhere.

Bake the cake on the center rack of your preheated oven for 40-45 minutes.

To prevent the top from burning, tent the pan with a large piece of foil after about 25 minutes of baking.

Step 5: Check for Doneness and Cool

After 30 minutes of baking, use a skewer to check the cake’s readiness by inserting it into the center.

If the skewer comes out clean or with very few crumbs, the cake is done.

Remove it from the oven and allow it to cool completely in the pan for a few minutes before transferring it to a cooling rack.

Let the cake cool for at least 3 hours before slicing.

Step 6: Finish and Store the Cake

Once the cake has reached room temperature, dust it with sieved powdered erythritol for a touch of sweetness and presentation.

Slice the cake into 12 even pieces.

Store any leftovers in a sealed cake box in the refrigerator for up to 3-4 days.

For longer storage, freeze the slices in airtight ziplock bags or a container.

When ready to serve, thaw the slices at room temperature.