Almond vanilla cake recipe is a low carb and sugar free cake which perfectly suits anyone on a low carb diet and doesn’t spike blood glucose levels.
For the month of March, I am mentoring a FB group Ovenderful Mom Bakers Community and my chosen topic is Low Carb Sugar Free Bakes. If you have been following me for some years now, you might know that I followed a low carb sugar free diet for three years. So with that experience, I will be posting articles and recipes during this period. If you love to be part of the group, please click on the name of the community and send a join request.
My very first bake is this sugar free low carb vanilla cake that is also rich in protein. This will also be perfect for everyone who has diabetes, either type 1 or type 2. As it is low in carb and almost zero in sugar, tasting one slice wouldn’t spike your blood glucose levels. But you also need to keep in mind that, the cake is high in calories because of all the ingredients used. So eat in moderation and keep your cravings in check without spiking.
Almond Vanilla Cake Recipe – Ingredients Used
You can either make it plain or use some additives in the batter for adding more flavour. I recently got some freeze dried strawberries and freeze dried raspberries. When tasted, they were too sour to eat as it is. So I decided to add it in the batter to make a raspberry cake. Freeze dried fruits are super dehydrated and so very light in weight. I added just ten grams of raspberries to the 6″ cake and it turned out amazing.
The cake also has unflavoured whey protein added in the batter. I used Purix brand which is really good. As the recipe is made with almond flour, it needs lots of binding agents to keep the final cake intact without crumbling. Both whey protein and eggs help with the binding and make the cake protein rich.
As this is sugar free, you need a good zero calorie sweetener. I use Ketofy sweetener nowadays for all my bakes and it is nearly zero calories. I am adding all the ingredients I have used below. If you want to get it from Amazon, use the links.
The recipe makes a 6″ round cake. If using a square tin, use 5″ tin. Baking it for 35 minutes is really important. The first time I made the cake, it was slightly underbaked and we had to toast it on tawa before eating. It was baked for 30 minutes. So be careful about the baking time.
Almond vanilla cake recipe is such a pretty cake after baking. Look how gorgeous the colour is. It also tastes equally delicious. As I mentioned earlier, sugar free or not, moderation is the key. So enjoy a slice a day. It actually is just 200 calories per slice and has 4 gm of carbs.
Check out this short video I made when I prepared the cake. The recipe is quite easy to put together.
I have a huge collection of low carb recipes, bot sugar free sweets and savourty recipes. Take a look if you are interested. Click on the image below to access the page.
Almond Vanilla Cake Recipe
- 160 g Almond Flour
- 25 g Ketofy Sweetener
- 50 g Butter
- 60 ml Cashew Milk
- 2 Eggs
- ½ tsp Vanilla
- 15 g Unflavoured Whey Protein
- 1 ¼ tsp Baking Powder
- 10 g Freeze Dried Raspberries
- Preheat oven to 160C.
- Grease and line a 6” round cake tin and set aside.
- In a bowl, combine almond flour, whey protein, sweetener, baking powder and raspberries.
- Add eggs, milk, melted butter and vanilla and mix well.
- Pour the batter into the prepared cake tin, garnish with almond flakes and bake in the preheated oven for 35 minutes.
- Allow it to cool on wire rack for ten minutes.
- Remove the cake out of tin, place on wire rack and let the cake cool completely before slicing.
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