Sugar-Free Almond Flour Cake – Buttery, Low-Carb, and Glazed to Impress

This is not one of those dry, dusty keto cakes that needs frosting just to make it edible. This one? It’s buttery, dense like pound cake, scented with almond and lemon, and topped with a silky almond glaze that hardens just enough to crack.

Honestly, it tastes like something you’d find in a Scandinavian bakery—but it’s 100% gluten-free, low-carb, and sugar-free. Even the non-keto folks ask for seconds.

💡 The Secret Behind This Low-Carb Win

Here’s why this cake actually works:

• Beaten egg whites = lift and airiness, no baking powder needed
• Almond + coconut flour combo keeps it tender, not gritty
• Butter + almond extract + lemon zest = complex flavor, pastry-style
• Powdered sweetener in both the batter and glaze gives it that bakery-finish

This isn’t a “keto for keto’s sake” recipe. It’s straight-up delicious and just happens to fit your macros.

🧾 Ingredients That Kept It Keto

Almond Butter Cake:

• 10 tbsp butter – Rich base that mimics classic pound cake texture
• 6 eggs, separated – Yolks enrich; whites lift
• 1/3 cup powdered sugar substitute – I use allulose or a monk fruit blend—no aftertaste
• 1½ cups almond flour – Fine, blanched almond flour for best crumb
• 2 tbsp coconut flour – Binds without drying
• ¾ tsp almond extract – Makes it taste like marzipan in the best way
• Zest of 1 lemon – Cuts through the richness and lifts the flavor

Almond Glaze:

• 6 tbsp powdered sugar substitute – Needs to be powdered for a smooth finish
• 6 tsp almond milk – Thins it without adding flavor
• ¼ tsp almond extract – Rounds out the glaze
• ¼ cup sliced almonds (optional) – Pretty, crunchy finish

🔁 Adapting It Without Wrecking Texture

Swap	Result
Coconut oil for butter	Works, but changes the flavor—less rich
Heavy cream for almond milk in glaze	Thicker glaze, more decadent
Vanilla extract instead of almond	Softer flavor—won’t taste like pastry
Omit lemon zest	Still good, but slightly heavier and flatter

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Cake too dense	Didn’t beat egg whites enough	Whip to soft peaks—don’t rush
Glaze separated	Sweetener not powdered or overmixed	Always sift powdered sweetener, mix gently
Cake didn’t rise	Skipped egg white folding step	Gently fold, don’t stir

👩‍🍳 Step-by-Step

1. Preheat oven to 350°F. Grease and parchment-line an 8” round pan.
2. Beat egg whites until soft peaks form; set aside.
3. In another bowl, whisk yolks, sweetener, almond extract, and lemon zest.
4. Melt butter and slowly stir into the yolk mixture.
5. Sift in almond + coconut flour, mix until smooth.
6. Gently fold in egg whites in batches—don’t deflate.
7. Pour into pan and bake 35 minutes, or until a toothpick comes out clean.
8. Cool in pan on rack completely before glazing.

🧠 Tricks That Made This Work Better

• I sift the almond flour and coconut flour every time—no lumps, no grit
• Glaze after the cake is fully cool or it’ll melt right off
• I double the glaze if serving for brunch or special occasion—it’s that good

🧊 Keeping It Keto-Friendly All Week

• Fridge: Keeps 4–5 days, covered
• Freezer: Wrap slices and freeze up to 1 month
• Macros per slice (based on 10):
  • Calories: 333
  • Net Carbs: ~8g (see breakdown below)
  • Fat: 29g
  • Protein: 10g

❓ What I Googled Before Making This

Can I skip coconut flour?
Nope. It helps bind the almond flour. If you skip it, the cake may collapse or crumble.

Can I make it dairy-free?
Yes, sub coconut oil or a vegan butter—but know it changes the flavor.

Can I add berries or chocolate chips?
Yes—just go easy. Stick to 1/4 cup max add-ins or it’ll weigh the batter down.

📊 FULL NUTRITION PER SLICE (1 of 10)

Nutrient	Amount
Calories	333 kcal
Fat	29g
– Saturated Fat	10g
Protein	10g
Total Carbs	12g
– Fiber	4g
– Net Carbs	8g
Cholesterol	145mg
Sodium	162mg
Sugar	6g (from almond + lemon)
Calcium	80mg
Iron	1.5mg

Check out More Recipes:

• Sugar-Free Almond Butter Cups – Creamy, Chocolatey
• Sugar-Free Icebox Cake – Creamy, Cool, and Low-Carb Layered Bliss
• Sugar-Free Cheesecake Bites – Low-Carb, No-Bake, and Dangerously Good