Fluffy 7-Ingredient Keto Cake Recipe: Low-Carb & Guilt-Free
Table of Contents
Summary:
This Fluffy 7-Ingredient Keto Cake Recipe is the ultimate guilt-free dessert for anyone following a low-carb, keto-friendly diet. With only 7 simple ingredients, this cake is incredibly easy to make yet delivers a rich and fluffy texture that satisfies your sweet tooth without spiking your blood sugar. Perfect for birthday celebrations, afternoon snacks, or any occasion where you want to indulge in a delicious dessert while sticking to your keto goals.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 180 calories per serving
Course: Dessert
Cuisine: Keto, Low-Carb
Equipment:
- 8-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
Ingredients: For Keto Cake Recipe
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated erythritol (or your preferred keto sweetener)
- 1 teaspoon baking powder
- 4 large eggs (room temperature)
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Topping:
- Keto-friendly whipped cream
- Fresh berries (optional, for garnish)
Instructions: For Keto Cake Recipe
- Preheat the Oven and Prepare the Cake Pan:
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal. - Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and granulated erythritol. Make sure all the dry ingredients are evenly combined. - Beat the Wet Ingredients:
In a separate bowl, use an electric mixer or whisk to beat the eggs until they are pale and slightly frothy. Add the melted butter and vanilla extract to the eggs and continue to beat until well incorporated. - Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. The batter will be slightly thick but smooth. - Pour the Batter and Bake:
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top. - Cool and Serve:
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire cooling rack to cool completely before serving. Garnish with keto-friendly whipped cream and fresh berries, if desired.
Joyfully Fluffy 7-Ingredient Keto Cake Recipe: A Guilt-Free Indulgence!
Notes:
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Keto Sweeteners: You can substitute erythritol with monk fruit sweetener or stevia. Adjust the sweetness to taste.
- Add-Ins: For a richer flavor, you can add a tablespoon of unsweetened cocoa powder or some sugar-free chocolate chips into the batter.
Nutritional Info (Per Serving):
- Calories: 180 kcal
- Protein: 5g
- Carbohydrates: 6g (net carbs: 2g)
- Fat: 16g
- Fiber: 4g
- Sugar: 1g
- Sodium: 85mg
Frequently Asked Questions (FAQs)
Almond flour and coconut flour have very different properties, so they can’t be substituted in equal amounts. Coconut flour absorbs much more liquid, so you would need to adjust the quantities and add more eggs or liquid to achieve the right consistency. It’s best to stick to the recipe as written for optimal results.
2. What other keto-friendly sweeteners can I use?
You can use a variety of keto sweeteners such as monk fruit sweetener, stevia, or allulose. Just be sure to adjust the quantity according to your preferred sweetness and the specific sweetener’s conversion ratio to sugar.
3. Can I make this keto cake dairy-free?
Yes, to make this cake dairy-free, you can substitute the butter with coconut oil or a vegan butter alternative. Just make sure it’s unsalted and has a mild flavor to avoid altering the taste of the cake.
4. Can I freeze this keto cake?
Absolutely! This cake freezes well. Once it has completely cooled, wrap individual slices in plastic wrap and store them in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight or at room temperature before serving.
5. How do I ensure my cake stays moist?
The combination of almond flour and butter in this recipe helps keep the cake moist. To prevent dryness, avoid overbaking the cake by checking for doneness at the minimum baking time with a toothpick.
6. Can I make cupcakes with this recipe?
Yes, you can easily turn this cake recipe into keto cupcakes. Simply divide the batter evenly among cupcake liners in a muffin tin and bake at the same temperature for about 15-20 minutes, or until a toothpick comes out clean.
7. How can I make the cake more chocolatey?
To make this a keto chocolate cake, you can add 1-2 tablespoons of unsweetened cocoa powder to the batter. You could also fold in some sugar-free chocolate chips for added richness.
8. Can I add frosting to this keto cake?
Definitely! You can top this keto cake with a keto-friendly cream cheese frosting or a simple whipped cream sweetened with your favorite keto sweetener.
9. Is this cake gluten-free?
Yes, this cake is naturally gluten-free since it uses almond flour and coconut flour, which are great gluten-free alternatives to wheat flour.
10. What can I serve with this cake?
This keto cake pairs wonderfully with a dollop of keto whipped cream or a few fresh berries like raspberries or strawberries. You can also enjoy it plain, as it’s delicious on its own!
These FAQs address common concerns and offer tips for making substitutions, variations, and ensuring the perfect bake every time.
This Fluffy 7-Ingredient Keto Cake Recipe is the perfect dessert for any low-carb or keto-friendly lifestyle. With its light and fluffy texture, it’s hard to believe it’s both low in carbs and gluten-free! Whether you’re celebrating a special event or simply craving something sweet, this keto cake is sure to please without derailing your diet
Fluffy 7-Ingredient Keto Cake Recipe: Low-Carb & Guilt-Free
Equipment
- 8-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated erythritol or your preferred keto sweetener
- 1 teaspoon baking powder
- 4 large eggs room temperature
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- Optional Topping:
- Keto-friendly whipped cream
- Fresh berries optional, for garnish
Instructions
- Preheat the Oven and Prepare the Cake Pan:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and granulated erythritol. Make sure all the dry ingredients are evenly combined.
- Beat the Wet Ingredients:
- In a separate bowl, use an electric mixer or whisk to beat the eggs until they are pale and slightly frothy. Add the melted butter and vanilla extract to the eggs and continue to beat until well incorporated.
- Combine Wet and Dry Ingredients:
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. The batter will be slightly thick but smooth.
- Pour the Batter and Bake:
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Cool and Serve:
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire cooling rack to cool completely before serving. Garnish with keto-friendly whipped cream and fresh berries, if desired.
Notes
Keto Sweeteners: You can substitute erythritol with monk fruit sweetener or stevia. Adjust the sweetness to taste.
Add-Ins: For a richer flavor, you can add a tablespoon of unsweetened cocoa powder or some sugar-free chocolate chips into the batter.
