This is a chocolate almond cake with no flour. Almond butter, eggs and cocoa make a batter that you mix in one bowl, pour into an 8-inch round pan and bake for 25 to 30 minutes. Erythritol sweetens it, and a layer of chopped almonds on top is optional. It serves 8, and each slice has 3 grams of carbohydrates.
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Prep is 10 minutes and baking is 30, so you can have it cooling in 40 minutes. There is no whipping or folding. You whisk the batter smooth and bake it.
What Is in the Batter
The recipe card has all the amounts. These are the ingredients that make the cake what it is.
- Almond butter (1 cup): the base. It supplies moisture and richness.
- Eggs (3 large): bind the batter and help the cake rise.
- Erythritol (1/2 cup): keeps the cake sugar-free. Monk fruit sweetener or stevia can replace it, but adjust the amount to the sweetness of the one you use.
- Unsweetened cocoa powder (1/4 cup): the chocolate flavor, with no added sugar.
- Baking soda (1 teaspoon) and salt (1/2 teaspoon): the baking soda leavens the cake, and the salt brings out the flavor.
- Vanilla extract (1 teaspoon) and unsweetened almond milk (1/4 cup): the vanilla rounds out the flavor, and the almond milk adds moisture.
- Chopped almonds (1/2 cup, optional): sprinkled on top for crunch.
Mixing and Baking
Heat the oven to 350°F (175°C) and grease an 8-inch round cake pan, or line it with parchment paper so the cake comes out easily. Put the almond butter, eggs, erythritol, cocoa, baking soda, salt, vanilla and almond milk in a large bowl and mix until smooth. A whisk works, and an electric mixer makes it quicker.
Pour the batter into the pan and smooth the top with a spatula. Scatter the almonds on top if you are using them. Bake for 25-30 minutes, until a toothpick pushed into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
Tips for a Smoother Cake
- Room-temperature ingredients: they blend more easily and give a smoother batter.
- Pan size: an 8-inch round pan is what the recipe is written for. A square pan can work, but adjust the baking time slightly.
- Equipment: a large bowl, a whisk or mixer, a spatula and a toothpick for testing are all you need. A baking dish can stand in for the cake pan.
Variations
- Chocolate chips: stir 1/4 cup of sugar-free chocolate chips into the batter before baking.
- Citrus zest: the zest of a lemon or an orange adds freshness.
- Spices: about a teaspoon of cinnamon or nutmeg.
- Other nut butters: cashew or peanut butter can replace the almond butter. The flavor and texture will differ a little.
Serving and Storing
A spoonful of whipped cream or coconut cream goes well with a slice, and so does a dusting of powdered erythritol. Fresh strawberries or raspberries add a contrast, and a cup of herbal tea or coffee goes alongside.
Keep leftovers in an airtight container in the refrigerator, where they last up to a week. Slices can also be frozen.
Nutrition per Slice
One slice has about 180 calories, 15 grams of fat (1 gram saturated), 3 grams of carbohydrates, 2 grams of fiber, 0 grams of sugar, 6 grams of protein and 200 milligrams of sodium.
FAQ
Can I use a different nut butter?
Yes. Cashew butter or peanut butter works in place of almond butter, though the flavor and texture will change slightly.
How long does it keep?
Up to a week in an airtight container in the refrigerator. You can freeze slices as well.
Is it good for meal prep?
Yes. Bake it ahead and eat it through the week.
Can I make it dairy-free?
Yes, as long as your almond butter is dairy-free. The almond milk is already dairy-free.
Can I replace the erythritol?
Monk fruit sweetener or stevia. Adjust the quantity to how sweet the substitute is.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Flourless Almond Cake: Indulge Without Guilt!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the almond butter, eggs, erythritol, cocoa powder, baking soda, salt, vanilla extract, and almond milk. Mix until smooth and well combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
If using, sprinkle the chopped almonds on top of the batter.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a chocolate variation, add 1/4 cup of sugar-free chocolate chips to the batter before baking.
Serve with a dollop of whipped cream or a sprinkle of powdered erythritol for added sweetness and presentation.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 180 calories |
| Sugar Content | 0g |
| Sodium Content | 200mg |
| Fat Content | 15g |
| Saturated Fat Content | 1g |
| Unsaturated Fat Content | 14g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 2g |
| Protein Content | 6g |
| Cholesterol Content | 70mg |