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Looking for a low carb dessert that’s both sweet and healthy, and is the perfect ending to just about any meal? Look no further than this French almond cake recipe. This almond flour cake (or keto almond cake as we also like to call it) has tons of almond flavor (Almonds! Almond extract! Almond flour!), with just the right amount of sweetness and a beautiful topping. I can’t stop thinking about how good this toasted almond cake would be with bulletproof tea, but it would also make the perfect holiday brunch or shower dessert.
I wanted to make sure this was a moist almond cake recipe, and it is! Between the sour cream, butter, and eggs, there’s nothing dry about this cake. You’re going to love it!
Can You Bake A Cake With Almond Flour?
Yes, you certainly can make a cake with almond flour and this almond flour cake proves it! In fact, almond flour cake recipes are a great gluten-free and low carb option.
If a birthday cake was more what you had in mind, try my keto birthday cake recipe instead. It uses almond flour as well.
How To Make Almond Cake
What’s the key to the best almond cake recipe? Plenty of fat (we use butter and sour cream!) and the method (creaming the butter with sweetener creates air!).
Here’s how to make this French almond cake recipe:
- Toast the almonds. Arrange the sliced almonds in a single layer on a baking sheet and toast until golden.
TIP: The difference between golden to burnt is just a minute or two, so watch them closely!
- Cream the butter and sweetener. You want the butter to turn light and fluffy, but not beat so much that it starts to melt.
- Beat in almond flour, baking powder, and sea salt. It will be crumbly at this point, kind of like cookie dough.
- Add wet ingredients. Beat in eggs, sour cream, vanilla, and almond extracts.
TIP: The batter will be a little thick, which is normal! It shouldn’t be stiff, but not totally pourable, either.
- Bake sweet almond cake. Transfer to a springform pan. Bake until top is golden and it springs back, and a toothpick comes out clean.
TIP: We use a springform pan for easy removal, but you can use a regular cake pan if that’s all you have. You’ll need it to cool a good amount before removing it.
- Make glaze. Whisk together melted butter, powdered erythritol, almond extract, and vanilla until smooth.
- Release toasted almond cake from the springform pan. Or if you are using a regular cake pan, you’ll need to carefully flip twice to get it out of the pan and right side up.
TIP: Run a knife along the edges first before releasing, or it might crumble!
- Glaze the French almond cake. Place the cake onto a wire rack and while the cake is still warm, use a pastry brush to brush the glaze over the top and sides of the cake. Reserve 1 tbsp of glaze.
- Finish cake with almonds. Sprinkle the toasted almonds over the cake and pat into glaze. Drizzle with remaining glaze to help seal them onto the cake.
- Let the toasted almond cake recipe cool completely, then slice and serve. It can be fragile before cooling… and it’s worth the wait!
How To Store Almond Flour Cake
The best way to store keto almond flour cake is to wrap it tightly in plastic wrap and store at room temperature for up to five days.
If you need to store it longer than that…
How To Freeze Keto Almond Cake
You can also freeze this almond cake recipe if you need it to keep longer than five days.
To freeze it, let it cool completely. Wrap the cake in plastic wrap or aluminum foil tightly and freeze for up to three months.
To serve, let it thaw at room temperature first.
More Keto Cake Recipes
If you love this almond cake with almond flour, I think you’ll want to try some of these other low carb and keto cake recipes:
- Keto Cheesecake – By far the most popular keto dessert!
- Strawberry Lemonade Cake – Add this bright and fresh cake recipe to your summer cake list. It’s a must!
- Paleo Vanilla Mug Cake – When you need a cake fix and you need it fast, mug cakes are the way to go.
- Keto Chocolate Mug Cake – The chocolate version of my healthy mug cake. Drizzle with sugar-free chocolate syrup for an extra dose of chocolate.
- Flourless Chocolate Cake – Rich, thick, and oh-so fudgy. It’s what flourless cakes are known for! This is all of that, without all the sugar!
Tools To Make Toasted Almond Cake:
Click the links below to see the items used to make this recipe.
- Hand Mixer – It’s easy to mix up this cake made with almond flour using a hand mixer. This one is affordable and powerful.
- Springform Pan – A springform pan is a must for toasted almond cake. It’s the best way ensure a flawless French almond cake.
- Pastry Brush – Once the almond cake recipe from scratch is done baking, it’s time for the glaze. Use a pastry brush for easy glazing.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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Keto French Almond Cake Recipe
See how to make keto almond flour cake with 4g net carbs! This easy toasted almond cake recipe is delicious and tastes like a real French almond cake.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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Cake:
Glaze:
Toasted almonds:
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Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs.
GET BESTIInstructions
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven at 350 degrees F (177 degrees C). Line the bottom of a springform pan or cake pan with parchment paper.
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Arrange almonds in a single layer on a baking sheet. Toast for 3-4 minutes, until golden. Remove from the oven and allow to cool. Leave the oven on.
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Meanwhile, beat butter and sweetener together.
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Beat in almond flour, baking powder, and sea salt.
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Beat in eggs, sour cream, vanilla and almond extracts.
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Bake at 350 degrees (177 degrees C) for 28-32 minutes, until the top is golden and springs back, and inserted toothpick comes out clean.
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Allow the cake to cool for at least 10 minutes in the pan, until warm but no longer hot.
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Meanwhile, whisk together the glaze ingredients.
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Run a knife along the edges of the pan to release any parts that have stuck. If you used a springform pan, release and remove the sides (you can keep it sitting on the bottom part). If you used a cake pan, carefully flip over a towel, then flip again so that the cake is right side up.
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Place the cake onto a wire rack. While the cake is still warm, use a pastry brush to brush the glaze over the top and sides of the cake, reserving 1 tablespoon (14 ml) of glaze.
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Sprinkle toasted almonds over the cake and pat into the glaze. Drizzle the remaining tablespoon of glaze on top of the almonds to help seal them.
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Let the cake cool completely. If desired, sprinkle with more powdered sweetener for serving.
Readers Also Made These Similar Recipes
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Recipe Notes
Serving size: 1 slice, or 1/12 entire recipe
Video Showing How To Make French Almond Cake:
Don't miss the VIDEO above - it's the easiest way to learn how to make French Almond Cake!
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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108 Comments
Sharon
This looks wonderful… Q: can I leave out the sweetener altogether, or will that affect the texture/finish of the cake? I realize, of course, that it will affect the taste, and my work-around would be to add more almond extract & vanilla.
Wholesome Yum M
Hi Sharon, I would not skip the sweetener in this recipe. The bulk from the sweetener contributes not only to the flavor but also to the texture of the cake.
Kem E Gorham
Your recipe looks interesting. I would have to make substitutions for the dairy as I am allergic to caisin. Has anyone tried coconut yogurt and coconut oul in place of the sour cream and butter?
Best Regards, Kem
Wholesome Yum M
Hi Kem, I have not personally tried this recipe with dairy-free yogurt, but I think it should work. Butter can be replaced with coconut oil. Please come back and share the results with us if you decide to try it!
Elodie naturaipathie
Just made it this afternoon for my familly! I used plain plant based yogurt instead of sour cream and softened coconut oil instead of butter. I didnt have the same sugar blend than you (i live in france) so i used xylitol. So moist, so good thank you! I printed the recipe so we can do it again
Pamela Warner
This recipe sounds amazing but it would be helpful to know what size springform pan to use and what temperature to bake it at Thank you.
Maya | Wholesome Yum
Hi Pamela, This is the springform pan size used for this recipe.
Zheny
I can’t wait to try this recepie- looks delicious! I am a newby in the world of keto baking ( or any baking for that matter) but success in making almond bread.
Q: could I use just plain erythritol instead of the monk fruit blend and if so what would you recommend in terms of quantity. Thank you so much!
Wholesome Yum M
Hi Zheny, Yes, but you will need a little extra erythritol. Increase the amount in the cake to 1/2 cup + 2 tablespoons + 1 teaspoon. For the Icing, add an extra teaspoon. Enjoy!
Zheny
This was triumph!!! Thank you so much! Can’t wait to try more of your recepies!
Christine
I was so missing my favourite almond croissants but OMG, this tastes just like them. Any of Maya’s recipes I have made always turn out and are so delicious! Thank you Maya!
Annie Good
Thank you for an awesome recipe! I made the french almond cake for my birthday and we love it! It has kind of a pound cake consistency. My spouse tries to avoid gluten so it was also good for him. We loved it!
Elaina
This was freaking amazing! Taste exactly like the almond croissant at Starbucks! I have made it like 5x already!
Marty
What size pan?
Wholesome Yum M
Hi Marty, I recommend a 9-inch springform.
Heather Hans
Hi! This seems like a great recipe, but I had trouble getting it to bake completely. It was underbaked in the middle even after the maximum amount of time you listed. I’ve had this problem with a number of keto bakes, and I’m not sure what I’m doing wrong. Any suggestions would be much appreciated!
Thanks,
Heather
Wholesome Yum M
Hi Heather, If this is a common issue, then you may want to pick up an oven thermometer you can use to verify your oven temperature. It’s possible that you may have cold spots, or your oven isn’t hitting the correct temps.
Carole Geroux
What a crowd pleaser! Deee-licious!!
Mary
Thank you so much for this recipe!
This is the best keto cake I have ever tasted
JD
Is there a dairy free option? Should I sub the sour cream with some soy yoghurt and extra butter maybe to balance the fat content?
We are from Holland and plan on making this cake for Three Kings /Epiphany celebration on the 6th of January!
Wholesome Yum M
Hi JD, I have not tried this recipe with dairy-free yogurt, but I think it should work. Please come back and share the results with us if you decide to try it!
Hilci
This recipe was so easy to make and is super delicious!!! Thank you
Bill
When I made this I separated the eggs. I beat the whites to stiff peaks. I then mixed the other ingredients according to the instructions. Lastly, I folded in the egg whites. This made for a very Light cake. I also mounted the glaze with a touch of heavy cream to stabilize the mixture. This is a fantastic recipe.
Connie
Sorry but where do I find the recipe. Thank you.
Wholesome Yum M
Hi Connie, The recipe is about halfway down the page in a recipe card with instructions and nutrition. If you cannot see it, please make sure you are not viewing the website in an RSS or ‘reader mode.’ You can verify this in your browser settings.
Donna
Fantastic Recipe! Moist and flavorful. I did add a little extra almond extract and sweetener. Do not leave the glaze off.
Elizabeth Hill
Thanks for this amazing recipe! I replaced the sour cream with buttermilk and it was yummy. Huge for just 2 of us so will freeze slices
Jennifer Akridge
I made this scrumptious cake yesterday. It passed with flying colors. The texture is light and not as dense as I expected because of the almond flour. The flavor was a delight and the cake just melts in your mouth. I will definitely make it again and again and be proud to serve it to guests. It is delightful with morning coffee as well. Thank you Maya!
Meme
What can be used instead of sour cream?
Wholesome Yum M
Hi Meme, Greek yogurt can be used in place of sour cream, however, it will change the carb count.
Liz
I use buttermilk – perfect every time
Carley Iwai
Just made this and it’s so good!
Next time I will add extra almond extract and a bit more sweetener.
The slivered almonds fell off easily even with the glaze layer underneath so next time I will put them on the cake batter before baking.
Kelly
This cake is light but satisfying- makes a perfect dessert or snack. Bravo!
Len
Can I convert this dessert in a Keto Almond Cheesecake Recipe? I was thinking of adding some cream cheese at the same time as the sour cream, but I’m not quite sure… thank you in advance!
Wholesome Yum M
Hi Len, Doing this will not create a cheesecake, but create a dense poundcake-like texture. If you are interested, I have a recipe low carb Cheesecake here.
Jane Rodgers
Hi,
I’ve made this cake three times now and absolutely love it !!
Would it be possible to use the same base recipe but then add blueberries to it ? I’m an amateur at baking so upto now I’ve stuck exactly to the recipe.
Kind regards
Jane
Wholesome Yum M
Hi Jane, I am thrilled you love the recipe! If you are interested in making a blueberry cake, I recommend using this recipe which is better suited for adding fruit: Keto Almond Flour Blueberry Bread. You can increase the sweetener to 1/2 cup if you would like it to be a bit sweeter like a cake. Enjoy!
Kimberly Penrod
This was the first Keto cake recipe I tried. It turned out perfectly. I believe this recipe could very versatile but is also wonderful as is. I used Swerve granulated sweetener as I did not have the suggested blend as written in the recipe. I followed the sweetener conversion chart on the website for correct measurements. Loved it!
Radia
Hi, so excited to try this recipe! I was wondering if I make this the day before, should I store it in room temperature or inside my fridge? Or is is better to serve immediately
Silly question, but should any sugar replacement/sweetener work?
Wholesome Yum M
Hi Radia, Yes, you can make this cake ahead of time. It’s best stored at room temperature. This recipe may work with other sweeteners, but for best results, I recommend Besti sweeteners.
Cathy Triffett
I’m not one for commenting on recipes,,but this cake is absolutely beautiful. I made it as the recipe said as I think people should honour the recipe that people post, but that’s just me.
Totally delicious, going to find it hard to stop at one piece which is why I have frozen the bulk of the cake
Well done, this will be on high rotation – thank you
Ritika
Hi,
This is a fantastic recipe, it made an amateur like me look like a pro in the eyes of my family. It looks fantastic and tastes oh so yummy. Thanks a million.
I have one question please, is there a way to alter this recipe to make it egg-less, i have a special request from friends who can’t have eggs. I would love for them to be able to have this as well.
Wholesome Yum M
Hi Ritika, I have not tested this so I can’t guarantee the results, but you may be able to substitute the chicken eggs for flax eggs.
Kristine Molmen
Tried this for a luncheon and no one knew it was keto. They all raved about it. Definitely keeping this handy to make again and again. Super easy recipe and it came out perfect.
Kristy
Made this today for my hubby’s birthday dinner tonight. It turned out PERFECTLY. A few tweaks: I used 1/2 cup of melted butter, and added the zest and juice of one lemon, and the extra 1/4 cup of sweetener, as others suggested. I used regular confectioner’s sugar in the glaze since we’re not true Keto-ers right now, and doubled the glaze and toasted almonds because, well, I go all-out for this sort of thing. I wish I could post a pic, because it’s a gorgeous cake. Thank you!
Wholesome Yum M
Hi Kristy, We would LOVE to see the picture over in the Facebook group!
Catherine Word
The cake is wonderful. My son is trying low carb eating. He loves it too.
Maribel Melendez
I’m back on Keto and I want to stay, so this time around I’m trying new things to also keep my husband on the diet with me because he is a diabetic. And we both have a sweet tooth so I picked this one for us and we love almonds so I made this cake and it beat our expectations away. This is an AMAZING and a good and simple recipe. Though I read a couple of reviews and followed their tips so I added a 1/4 tsp more of the Monkfruit,1 tsp lemon juice and it came out so good, next time ill try baking the cake with the almonds like someone suggested just to try it is a little bit time consuming for me because the almonds fall when I tried glazed it. Thank you I appreciate your hard work and the creation of this recipe.
Susan
Was wondering if it taste good the first day or better the second day?? Thanks in advance
Susan from Indiana
Wholesome Yum M
Hi Susan, Flavors will continue to develop as the cake sits. It’s delicious the first day, but I think the almond comes out a bit more after sitting overnight.
Sylvie
In how many slices is the cake divided, 8? How big is a serving?
Wholesome Yum M
Hu Sylvie, This cake makes 12 servings.
Marcia
I made this in a convection oven and it turned out great! So moist. Thank you for the great low carb recipe!
Gracia Zanuttini
Everyone in my family loved this cake! Would it be possible to make a mug cake version in the microwave? Thank you so much for this recipe, one of our favorites!
Wholesome Yum M
Hi Gracia, I’m thrilled to hear your family loved it! Unfortunately, I don’t think it will work in the microwave, but if you decide to give it a go, let me know how it turns out!
Joy
Having been married to a Frenchman for nearly 10 years, I’ve had my fair share of French desserts, this French almond cake is an excellent keto version of the rich cake and makes more sense to create with almond flour when making an almond cake! My only issue was with the metric conversion for the glaze I just can’t figure out how 3 tablespoons of butter equates to over 700 milliliters? Otherwise c’est bon!
MJ
This was really good. One of the best keto desserts that I have made. After reading the comments I added an extra 1/4 cup of monk fruit and added zest and juice of a lemon. I also topped it with the almonds before baking. Came out perfect. Thanks for a great recipe.
Erinn
Literally the BEST Keto dessert I have made. My mind is blown at how incredibly delicious this is. I just gave it to my very picky 11 year old and she loves it! So easy & quick to make. This is a keeper.
I did have to cook mine for 45 min since the center was still wet at the 30 min mark. I used a 9 inch springform pan.
This recipe is perfect
Karen M
I’ve had this recipe pinned for a while now and fancied a change since I’d eaten carrot cake for so long and OMG this cake did not disappoint! It’s deliciously moist and moreish and you won’t regret making it. It was so easy to make and you’d honestly never know it is keto as the texture is so lovely.
If you like the flavour of almond and if you don’t I’m not sure why you’re considering making the french almond cake, I can honestly say it’s an absolute triumph! Well done
Vania Cruz
Delicious!!!
Keto novice
Hello,
This would be so much better if the ingredients were stated in gramms which leaves no room for error. Can you include this information please?
Thanks
Wholesome Yum M
Hi Keto Novice, Right above the recipe, there is an option to change the recipe from ‘US Customary’ to ‘Metric.’ That will give you the recipe in grams.
Lynn
Made this cake and it turned out perfectly and the taste is delicious. This recipe is going into my recipe book.
Erin
I made this for Mother’s Day. It was a huge hit. My mother asked for the recipe! Thanks for another wonderful recipe.
Cathy C.
HI Maya, when looking for keto recipes, I often end up on your web site. So many good recipes! Question for you, could this be done in a bundt pan? If so for how long? Thanks!
Wholesome Yum M
Hi Cathy, I think this cake can work in a bundt pan. Be sure to grease it well. Bake time should be approximately the same, but keep a close eye on it.
Kim
Loved this recipe! My almond cake rocked! The end product not only looked good, but tasted like a dream. Even though it’s a keto recipe, I could definitely serve this to everyone and they would enjoy it! 5 stars!!!
Charmaine
Can’t wait to make this tomorrow. Need clarification on the butter. Did you use unsalted or salted butter?
Wholesome Yum M
Hi Charmaine, Use unsalted butter. The recipe calls for the right amount of additional salt.
Judy Christianson
This is my new “go to” cake recipe. it is absolutely divine. I make it in a 9” springform pan.
I was searching for a recipe that would be low carb German Mohnkuchen, a delicious dense cake with a lot of poppy seeds. It is quite dark. I did not find a keto recipe anywhere for it. I decided I’d attempt to modify my favorite almond cake to make it. I substituted ground up poppy seeds for half the almond flour, switched from almond extract to lemon extract, added some lemon zest and a scant T. of lemon juice. I baked it in the 9” springform and it turned out perfectly. I wish I knew how to post a picture of it.
Thank you for your delicious recipes. Unlike many other low carb sites, I have never made anything from your recipes that hasn’t turned out well.
Aditi
Made it and loved it. I used stevia though and just adjusted the sweetness.
Fiona
How many grams of Stevia powder did you use instead?
Label on my Stevia says 1tsp (0.5g) of it substitutes 1tsp of normal sugar.
Thanks.
Kelly
I’m making it right now. I just got to 30 minutes in the oven and the top is brown but the inside is soup. 🙁
Maybe I used too small a springform pan? But it appeared to be the perfect size and even after baking it perfectly filled it so it seems right. I’m so disappointed.
Wholesome Yum M
Hi Kelly, A standard springform pan is 9″. If your springform is smaller and taller, it will change the bake time. Also, please know that the bake times listed are guidelines. Everyone’s oven is slightly different with its own temperature variances, hot, and cold spots.
Monique A.
I think I need help. I tried making this recipe, but it seems every time I try to use almond flour or coconut flour in a dessert recipe, the batter comes out too thick and the finished product comes out either too dry or not fully cooked. Any advice would be greatly appreciated as I would like to try to make this recipe again and have it turn out.
Wholesome Yum M
Hi Monique, Do you happen to live in a higher altitude location? If so, you may need to add additional liquids to your recipes.
Elisa Smith
Can’t wait to make this for guests I have visiting! (OK…so maybe I LOVE almonds myself!! : ) ) .
Can I substitute coconut sugar/maple sugar for the monk fruit? Equal amounts?? My stomach doesn’t do well with any of the other sweeteners :(.
Thank you!!
Wholesome Yum M
Hi Elisa, I think that the recipe would work fine, however, it would no longer be low carb. If that is not an issue, then enjoy!
Ann Davis
Could I use your Monk Fruit Allulose blend instead of the Monk Fruit Erythritol blend? I have been baking mostly cookies and this cake and really would like just one kind of sweetener. Thank you.
Wholesome Yum M
Hi Ann, Yes, you can sub one for the other. Enjoy!
Jerusha
Can I substitute the almond flour for hazelnut if I want a hazelnut version of this?
Wholesome Yum M
Hi Jerusha, Swapping hazelnuts for almonds is probably fine. Please know that the texture will be very different, since almond flour is finely ground and hazelnut flour is generally sold as a meal or thick grind.
Eleanor
Made it. Ate it. Fantastic recipe. It’s a keeper!
deb in sc
Is there somewhere in the recipe where it indicates what size pan to use?
Wholesome Yum M
Hi Deb, It’s a 9 inch springform pan.
Dianna
This is the most amazing almond pound cake I’ve ever tasted. Super most!. My husband made 2 & the first one is already gone. I have to be careful because each slice is 4 grams of carbs &but it is sooo good.
C
this was UNREAL. I will never feel the need to eat regular cake if I have this recipe. I made a keto cream cheese frosting, and topped it with the almonds and some raspberries for extra decadence. The cake was so moist and had a beautiful flavour.
Deb
It came out too dry for my taste.
Luna k
The cake is absolutely amazing, although it doesn’t have much sweetness, next time I will add more sugar!
Deanna
Hi, can you tell me what the difference is in the monk fruit? Can I sub regular monk fruit instead of the blend? Thank you
Wholesome Yum M
Hi Deanna, Pure monk fruit is very concentrated. Much like stevia, you would use VERY small amounts for an entire recipe. Monk fruit blended sweetener is made primarily with erythritol with a small amount of pure monk fruit to make the blend as sweet as traditional sugar. Because of this, the two versions of the sweetener are not interchangeable. If you’ve used monk fruit before that you measured in cups, what you used was already a blend. To learn more about keto friendly sweeteners, and see our brand new line of sweeteners, see the sweetener comparison chart here.
sara
Can I use Splenda or stevia in the same ratio or more? I like it a little sweet.
Wholesome Yum M
Hi Sara, I have not tested this recipe with either of those sweeteners, but if they are granular or powdered sweeteners 1:1 with sugar, then they should work in the recipe in the same amounts as written.
Betsy
Question. How do we find a zero carb sour cream? Even Daisy brand has 1 carb. All other brands have 3.
Wholesome Yum M
Hi Betsy, Daisy is the lowest carb count I have found. Organic Valley is next at 2 carbs per serving.
Betsy
What could I sub for sour cream? Almond milk? Mayo?
Maya | Wholesome Yum
Hi Betsy, Full-fat Greek yogurt would be the closest substitute.
Mary C Ekroos
Thank you, Maya, for this great dessert recipe! I have several sizes of Spring form pans, what size did you use for this recipe? Can’t wait to make this!! Thanks again, Mary
Wholesome Yum M
Hi Mary, This is a 9″ springform pan.
Larinda
I am a bit confused with the amount of sweetener use in the recipe. Is it 1/2 cup or 1g?
Wholesome Yum M
Hi Larinda, It is 1/2 cup.
Iwona
Hi. My conversion shows as well 1g
Sarah
I have a weakness for almond, especially during the holiday season! I just picked up some monk fruit sweetener today and I’m going to try this with a dairy free yogurt in place of sour cream.
Sara Welch
I love how little carbs are in this decadent dessert! Can’t wait to enjoy this after dinner tomorrow night!
Mirlene
What a delicious cake. This would be a perfect addition to add to the dessert table. Thank you for sharing.
Krissy Allori
This is a great keto dessert. The cake is light and delicious. I also love that you can freeze it.
Candice
I had some keto friends coming over for Thanksgiving and wanted to make sure I had a dessert just perfect for them. This one was a hit! I was worried about the monk fruit sweetener, but it was great!
Susan
This cake looks absolutely fabulous. The texture looks so moist, and I love the glaze and almonds on top. Great tip to wait until it cools before slicing!