Low Carb Almond Flour Cake
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Sugar Free Londoner · by Katrin Nürnberger★ 5.0 (31)

Low Carb Almond Flour Cake

NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 31%
CARBS 12G14% OF CAL
3G FIBER4G SUGAR5G OTHER
FAT 34G87% OF CAL
13G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist and fluffy almond flour cake made with eggs, yogurt, and butter, sweetened with erythritol. It's naturally low-carb and gluten-free, topped here with mascarpone frosting and berries. A versatile dessert for anyone avoiding traditional flour and sugar.

dessertbritishbaked gooddiabeticgluten freelow carbvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 5 eggs (large, room temperature, or 6 medium eggs)
  • 1 1/4 cups natural yogurt (full fat, 300g)
  • 1/4 cup butter (melted and cooled, 57g)
  • 2 tsp vanilla extract
  • 3 1/2 cups almond flour (350g. Regular almond flour or ground almonds. Reduce by 1/4 cup (25g) for super-fine almond flour)
  • 1/3 cup powdered erythritol (50g, or sweetener of choice. Use more for a sweetener cake.)
  • 2 tsp baking powder
  • 1 cup mascarpone (240g, or cream cheese)
  • 2 tbsp natural yogurt (as needed, to loosen)
  • 1 tsp vanilla extract
  • 1 tbsp powdered sweetener (or more, to taste)
  • 1 cup blackberries or raspberries (130g, to decorate)
PREP
5M
SODIUM
106MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.