Sugar-Free Fig & Walnut Cake – Moist, Spiced, and Keto-Vegan Friendly

I love a dense, spiced tea cake—and this fig and walnut version used to be one of my favorite “healthy-ish” bakes. But let’s be honest: the original recipe? A full cup and a half of sugar plus white flour is not keto, no matter how many flax eggs you throw at it.

So, I reworked it. Cut the carbs, dropped the sugar, swapped the flour, and built a rich, spiced fig cake that still feels like cake. It’s got that sticky fig bite, crunchy walnuts, and warm spices—without the blood sugar spike.

💡 Why It’s Better Than the Sugar-Loaded Original

• Almond flour + coconut flour instead of white flour = lower carb, better texture
• Figs used in moderation for taste—not as the main sweetener
• Allulose (or brown-style erythritol) replaces refined sugar
• Tahini keeps it moist and rich with zero dairy
• No powdered sugar glaze—just a citrusy drizzle that won’t break your macros

🧾 Smart Swaps and Why They Matter

• Almond flour (2 cups / 200g) – Keeps it low-carb and naturally moist
• Coconut flour (2 tbsp) – Helps absorb extra moisture and improves crumb
• Dried figs (½ cup chopped, ~75g) – Just enough for that chewy pop—track it!
• Allulose or erythritol (¾ cup / ~150g) – Sweetens without raising blood sugar
• Tahini (½ cup / 120g) – Rich, nutty fat source that keeps it plant-based
• Avocado oil or light olive oil (¼ cup) – Adds moisture and neutral flavor
• Orange zest + lemon juice (2 tbsp juice + 1 tsp zest) – Brightens without the sugar from juice
• Flax egg (1 tbsp flax + 3 tbsp water) – Vegan binder
• Baking soda + powder, cinnamon, cloves, salt – Spices and rise agents
• Chopped walnuts (¾ cup) – Texture, crunch, and keto fat bonus

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Cake too wet	Too many figs or not enough absorbent flour	Reduced figs and added coconut flour
Cake tasted flat	Used plain erythritol	Switched to brown-style sweetener
Dry edges, soft center	Baked in glass without adjusting temp	Used metal pan or lowered temp slightly
Glaze too thin or bitter	Used too much citrus or wrong sweetener	Measured citrus juice carefully; used powdered allulose

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F (180°C). Line an 8×8 or 9×9 metal pan with parchment.
2. Soak chopped figs in hot water for 10–15 minutes, then drain and reserve 2 tbsp of fig water.
3. In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, cinnamon, cloves, and salt.
4. In a second bowl, mix tahini, oil, sweetener, flax egg, lemon juice, orange zest, and reserved fig water.
5. Combine dry and wet ingredients, then fold in figs and chopped walnuts.
6. Pour into pan and bake for 35–40 min or until golden and a toothpick comes out clean.
7. Cool fully before slicing. Optional glaze: mix ½ cup powdered allulose with 1–2 tsp lemon juice and drizzle lightly.

🧊 How I Store and Track It

• Fridge: Keeps for 5–6 days in an airtight container
• Freezer: Slice, wrap individually, and freeze up to 3 months. Reheat in toaster oven.
• Macros: Weighed and divided into 12 squares—makes tracking exact carbs simple.

❓ Keto Cooking What-Ifs (Answered)

Can I use more figs?
You can, but it will spike the net carbs. Stick to ½ cup or less to stay low-carb.

Is this cake sweet enough without sugar?
Yes—especially with brown-style sweetener. If using allulose only, you may want to add a pinch more.

Can I skip the glaze?
Totally. It’s still delicious on its own, especially with tea or coffee.

🧮 Nutrition Facts (Per Slice – 1/12 of Cake)

Nutrient	Amount
Calories	~163 kcal
Total Fat	14.4 g
Saturated Fat	1.6 g
Protein	4.5 g
Total Carbs	7.9 g
Fiber	3.1 g
Net Carbs	4.8 g
Sugar	2.9 g (from figs)
Sugar Alcohols	5.6 g (from sweetener)

Check out More Recipes:

• Sweet Potato Brownies – Sugar-Free, Fudgy, and Full of Real Food
• Sugar-Free Raspberry Swirl Cheesecake – Creamy, Tangy, and Keto-Approved
• Sugar-Free Cherry Crisp – Warm, Juicy, and Crispy Without the Carbs