This post may contain affiliate links, which help keep this content free. (Full disclosure)
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 Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
Cake:
- 3 1/2 cups Blanched almond flour
- 1/2 tbsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/3 cup Butter (softened)
- 1/2 cup Besti Monk Fruit Erythritol Blend
- 4 large Eggs
- 3/4 cup Sour cream
- 1/2 tsp Vanilla extract
- 1/2 tsp Almond extract
Glaze:
- 3 tbsp Butter (melted)
- 2 tbsp Besti Powdered Monk Fruit Erythritol Blend (plus more for sprinkling)
- 1/4 tsp Almond extract
- 1/4 tsp Vanilla extract
Toasted almonds:
- 1/2 cup Sliced almonds
Instructions
RECIPE TIPS + VIDEO 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.
Preheat the oven at 350 degrees F (177 degrees C). Line the bottom of a springform pan or cake pan with parchment paper.
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.
Meanwhile, beat butter and sweetener together.
Beat in almond flour, baking powder, and sea salt.
Beat in eggs, sour cream, vanilla and almond extracts.
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.
Allow the cake to cool for at least 10 minutes in the pan, until warm but no longer hot.
Meanwhile, whisk together the glaze ingredients.
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.
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.
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.
Let the cake cool completely. If desired, sprinkle with more powdered sweetener for serving.
Readers Also Made These Keto Low Carb Recipes
Made this recipe? Leave a rating! ★★★★★
Share a recipe pic with #wholesomeyum on Instagram or in our Facebook support group.
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!
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Shop My Must-Have Keto Sweeteners
Use the buttons below to buy my new Besti keto sugar replacements, developed by Wholesome Yum!
Get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop!
37 Comments
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.
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!