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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
Tap 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.
Keto French Almond Cake Recipe:
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Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
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.
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PrintIngredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Cake:
Glaze:
Toasted almonds:
Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap 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.
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Recipe Notes
Serving size: 1 slice, or 1/12 entire recipe
Video Showing How To Make French Almond Cake:
Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make French Almond Cake!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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141 Comments
Louise Lauzon
I made this for the very first time and OMG it’s so so good, however, I omitted the glaze and just dusted the torte with icing sugar and then added the almonds!
Megan Hadlow
I have made this several times. Perfect every time. It’s my favourite go-to. Everyone loves it, keto people or not. The glaze keeps it perfectly moist, even when sliced and frozen then thawed out. I just reheat in microwave for 20 seconds per slice if I’m having it as a dessert with whipped cream and berries. Best cake I’ve cooked yet, and I’m not a fan of almond flavours.
TD
Amazing! My favorite keto cake recipe. Perfect sweetness for me. Thank you for your outstanding recipe. 5 Stars!
Valerie
How about good quality olive oil instead of butter or coconut oil? Would that work?
Wholesome Yum D
Hi Valerie, I’m not sure if olive oil would work. The closest replacement would probably be unrefined coconut oil. If you decide to try olive oil, let me know how it goes.
Valerie
Can you substitute full fat Greek yogurt for the sour cream?
Wholesome Yum D
Hi Valerie, Yes, you can substitute greek yogurt for sour cream.
Marnee Antonio
Hello I’m a lil confused w the metric conversion. The melted butter for glaze says. 3tbsp but 709.8ml as I checked 3tbsp is only 44.36ml. so what’s the real amount?
Wholesome Yum M
Hi Marnee, Thank you for catching this! I have updated the metric recipe with the correct amount of butter for the glaze.
Marnee Antonio
Thank you. We already tried it yesterday with the metric number that I posted…it was fantastic! Thanks for the update too.
andrea booth
Do you think this would work with ricotta instead of sour cream?
Wholesome Yum M
Hi Andrea, Sorry, ricotta and sour cream are not interchangeable. It would not work well in this recipe.
Aparna Dattagupta
Awesome easy recipe…MUST TRY.
Susan Sell
Haven’t tasted it yet but looks amazing! Couldn’t get almonds to stick on sides much, no worries, piled then on top with left over glaze!
Kathleen Kay
Can I use monkfruit allulose blend instead?
Wholesome Yum M
Hi Kathleen, Yes, it will make the cake softer in texture, but it will still turn out great! Both blends are 1:1 with each other, so you can use the same amount as listed in the recipe. Enjoy!
Cathy Randolph
What is the cake pan diameter that you are using?
Wholesome Yum M
Hi Cathy, I used a 9-inch springform pan. Enjoy!
Tatiana
I love this cake. Very simple ingredients very delicious . My kids love it Thank you for the recipe.
Heide
Does this recipe also work as financiers? I.e. if I put them into small financier tins, will they bake the same? I realized, it will probably take less time, but I’m wondering if they will be too wet/dry in a smaller size.
Wholesome Yum M
Hi Heide, This recipe is more moist than fanciers but very similar otherwise. Yes, the bake time will be shorter when using small cake molds, so be sure to keep a close on them. Enjoy!
Christina
My springform pan is slightly larger. Can I double the recipe and cook at the same temperature/time?
Wholesome Yum M
Hi Christina, Because I don’t know the size of your pan, I wouldn’t recommend doubling the recipe. You can change the servings from 12 to 18, which will increase the recipe by half, and it should fit fine in your springform pan.
Sandra
Could the sliced almonds be replaced with chopped pecans instead?
I prefer pecans or walnuts over almonds.
Sandra W.
Wholesome Yum M
Hi Sandra, Sure, that sounds great!
Rasha
This is the first time in my life the cake texture was very successful with me!!! I am so happy and glad that I finally was able to perfect a cake! And in addition its a healthy keto cake!! Thanks to your amazing recipe and very detailed instructions!!! Thank you so much!
Anne Ciraulo
This looks like a great recipe! Would it be alright to substitute the Monk Fruit with Allulose sweetener in place of the one with Erythritol? That’s the one I have on hand. Thanks very much!
Wholesome Yum M
Hi Anne, Yes, the texture will be slightly different. Use this conversion calculator to determine how much you will need.
Adriana Gutierrez
This was really, really good. As in almond croissant good! I used golden sweetener in the batter and confectioners in the glaze.
I recommend mixing all of the glaze with the toasted almonds, then spread it on top of the the warm cake.
AMANDA S ARSHAD
Could you use fresh almond pulp, after making almond milk, instead of the almond flour.
Wholesome Yum M
Hi Amanda, This is not recommended because there would be a lot of extra moisture left in the almond pulp. It would likely change the outcome of the recipe.
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.
Adriana Gutierrez
Is it 9” or is it 10”? Link above shows 10”.
Wholesome Yum M
Hi Adriana, a 9 inch is ideal, that’s what was used in the images above. A 10-inch springform will work too, but your cake won’t be quite as thick.
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.