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I have lots of almond flour cake recipes here on Wholesome Yum, from classic yellow keto cake to sugar-free chocolate cake to sugar-free carrot cake, but this French almond cake is probably the easiest of them all. It has tons of almond flavor (Almonds! Almond extract! Almond flour!), with just the right amount of sweetness and a beautiful topping. It would make the perfect Mother’s Day brunch (or Christmas brunch!), or shower dessert.
Why You’ll Love This Almond Cake Recipe
- Sweet and nutty flavor
- Delicate, fluffy, and moist
- Real food, simple ingredients
- Easy to make in one bowl
- No refined sugar (unless you choose to use it)
- Naturally gluten-free, low carb, and healthy
I wanted to make sure this was a moist almond cake recipe, and it is! That’s because I use Besti Monk Fruit Allulose Blend in the batter — unlike other sweeteners, this one locks in moisture for softer baked goods with no aftertaste.
Wholesome Yum Almond Flour creates a light and delicate crumb, while powdered Besti whips up into a super smooth lemony frosting. You’re going to love it!
Ingredients & Substitutions
This section explains how to choose the best ingredients for moist almond flour cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Almond Flour Cake:
- Wholesome Yum Almond Flour – Baking with this one creates a moist almond flour cake recipe without the gluten! This flour is my top recommendation because it has the finest texture. Avoid using almond meal, as the texture is too coarse and will make the cake gritty.
- Baking Powder – Produces air bubbles in the batter, which makes your cake light and fluffy. Don’t confuse this with baking soda, which is different.
- Sea Salt – Balances the sweetness.
- Unsalted Butter – What’s the key to the best almond cake recipe? Plenty of butter! Allow it to sit on the counter to soften before using. You could also use coconut oil for a dairy-free option, though the flavor won’t be as rich.
- Besti Monk Fruit Allulose Blend – The completely natural sweetener that measures and bakes just like sugar… without the sugar. You could totally use regular sugar, or another sugar substitute if you prefer — use my sweetener conversion chart for exact amounts — but I prefer Besti because it keeps the cake perfectly moist, with no refined sugar.
- Eggs – No need to whip egg whites and egg yolks separately, like some almond cake recipes — we’re using whole eggs. I recommend letting them come up to room temperature. An egg substitute such as flax eggs may work, but the cake may be a bit more delicate after baking.
- Sour Cream – Adds moisture, richness, and flavor to this gluten free almond flour cake. I use a full-fat variety for richest flavor and texture, but any kind (or unflavored Greek yogurt) should work.
- Extracts – You will need both vanilla extract and almond extract for the perfect flavor combination.
Glaze:
- Melted Butter – To melt, simply place it in a microwave-safe bowl and heat it on high power in short intervals until it is completely melted. You can also use a double boiler.
- Besti Powdered Monk Fruit Allulose Blend – I only use powdered Besti here because it dissolves fully and won’t crystallize, which isn’t the case with some other sweeteners like erythritol and monk fruit. You can use other powdered sweeteners, but they may result in a gritty texture due to crystallization. Regular powdered sugar also works here if it fits your lifestyle.
- Vanilla & Almond Extract
Toasted Almonds:
- Sliced Almonds – Toasted almonds are used for a topping. I used sliced almonds, but slivered almonds would also work.
VARIATION: Add other toppings.
Instead of making a glaze, top this toasted almond cake with sugar-free vanilla ice cream, sugar-free whipped cream, or fresh berries, such as fresh strawberries.
How To Make Almond Flour Cake
This section shows how to make cake with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat oven. Line springform pan or cake pan with parchment paper.
- Toast the almonds. Arrange almonds in a single layer on a baking sheet. Toast until golden. Remove from the oven and allow to cool.
- Cream butter and Besti. In a large mixing bowl, beat butter and Besti together with a hand mixer.
- Mix the dry ingredients. Beat in the almond flour, baking powder, and sea salt. It will be crumbly at this point, kind of like cookie dough.
- Beat in the wet ingredients. Mix in eggs, sour cream, vanilla, and almond extract.
- Bake the almond flour cake. Transfer to a springform pan. Bake until top is golden and it springs back, and a toothpick comes out clean.
- Release. 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.
- Glaze. Combine glaze ingredients. Place cake onto a wire rack. Use pastry brush to brush the glaze over the top and sides of the cake.
- Top. Sprinkle toasted almonds over cake and pat into the glaze. Drizzle remaining glaze on top of the almonds to help seal them.
- Cool. Let the cake cool completely. If desired, sprinkle with more powdered Besti for serving.
Tips For The Best Almond Cake
Follow these tips to make the best almond flour cake that will have everyone asking for seconds!
- Don’t burn the almonds. The difference between golden to burnt is just a minute or two, so watch them closely!
- Batter should be thick. The cake batter will be a little thick, which is normal! It shouldn’t be stiff, but not totally pourable, either.
- Use a springform pan. I 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.
- Release carefully. Run a knife along the edges first before releasing, or it might crumble!
Storage Instructions
- Store: The best way to store French almond flour cake is to wrap it tightly in plastic wrap and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freeze: To freeze this easy almond flour cake, let it cool completely first. Wrap the cake in plastic wrap or aluminum foil tightly and freeze for up to 3 months. To serve, let it thaw at room temperature first.
More Almond Flour Cake Recipes
If you love this French almond cake, I think you’ll want to try some of these other sugar-free and gluten-free cake recipes:
Tools To Make French Almond Cake
- Springform Pan – I recommend a springform pan for easy removal, but you could also use a regular 8-inch or 9-inch cake pan.
- Baking Sheet – Includes a non-stick coating for easy cleanup and a unique corrugated pattern that prevents food from sticking.
- Electric Mixer – It’s easy to mix up this cake using a hand mixer. This one is affordable and powerful.
- Wire Rack – After baking, a wire rack is best for cooling cakes because it allows air to circulate and prevents the cake from becoming soggy.
- Pastry Brush – Use a pastry brush for easy glazing.
Almond Flour Cake
Almond Flour Cake (Easy Recipe + Video!)
This French almond flour cake recipe is moist, fluffy, sweet, and easy to make, with a delectable vanilla glaze and toasted almonds on top.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Cake:
Glaze:
Toasted almonds:
Instructions
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 Besti 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 Besti for serving.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 slice, or 1/12 entire recipe
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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160 Comments
Kelly
0This cake is light but satisfying- makes a perfect dessert or snack. Bravo!
Len
0Can 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
0Hi 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
0Hi,
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
0Hi 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
0This 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
0Hi, 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
0Hi 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
0I’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
0Hi,
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
0Hi 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
0Tried 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
0Made 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
0Hi Kristy, We would LOVE to see the picture over in the Facebook group!
Catherine Word
0The cake is wonderful. My son is trying low carb eating. He loves it too.
Maribel Melendez
0I’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
0Was wondering if it taste good the first day or better the second day?? Thanks in advance
Susan from Indiana
Wholesome Yum M
0Hi 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
0In how many slices is the cake divided, 8? How big is a serving?
Wholesome Yum M
0Hu Sylvie, This cake makes 12 servings.
Marcia
0I made this in a convection oven and it turned out great! So moist. Thank you for the great low carb recipe!
Gracia Zanuttini
0Everyone 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
0Hi 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
0Having 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
0This 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
0Literally 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
0I’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
0Delicious!!!
Keto novice
0Hello,
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
0Hi 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
0Made this cake and it turned out perfectly and the taste is delicious. This recipe is going into my recipe book.
Erin
0I made this for Mother’s Day. It was a huge hit. My mother asked for the recipe! Thanks for another wonderful recipe.
Cathy C.
0HI 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
0Hi 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
0Loved 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
0Can’t wait to make this tomorrow. Need clarification on the butter. Did you use unsalted or salted butter?
Wholesome Yum M
0Hi Charmaine, Use unsalted butter. The recipe calls for the right amount of additional salt.
Judy Christianson
0This 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
0Made it and loved it. I used stevia though and just adjusted the sweetness.
Fiona
0How 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
0I’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
0Hi 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.
0I 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
0Hi 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
0Can’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
0Hi 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
0Could 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
0Hi Ann, Yes, you can sub one for the other. Enjoy!
Jerusha
0Can I substitute the almond flour for hazelnut if I want a hazelnut version of this?
Wholesome Yum M
0Hi 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
0Made it. Ate it. Fantastic recipe. It’s a keeper!
deb in sc
0Is there somewhere in the recipe where it indicates what size pan to use?
Wholesome Yum M
0Hi Deb, It’s a 9 inch springform pan.
Dianna
0This 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
0this 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
0It came out too dry for my taste.
Luna k
0The cake is absolutely amazing, although it doesn’t have much sweetness, next time I will add more sugar!
Deanna
0Hi, 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
0Hi 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
0Can I use Splenda or stevia in the same ratio or more? I like it a little sweet.
Wholesome Yum M
0Hi 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
0Question. How do we find a zero carb sour cream? Even Daisy brand has 1 carb. All other brands have 3.
Wholesome Yum M
0Hi Betsy, Daisy is the lowest carb count I have found. Organic Valley is next at 2 carbs per serving.
Betsy
0What could I sub for sour cream? Almond milk? Mayo?
Maya | Wholesome Yum
0Hi Betsy, Full-fat Greek yogurt would be the closest substitute.
Mary C Ekroos
0Thank 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
0Hi Mary, This is a 9″ springform pan.
Larinda
0I am a bit confused with the amount of sweetener use in the recipe. Is it 1/2 cup or 1g?
Wholesome Yum M
0Hi Larinda, It is 1/2 cup.
Iwona
0Hi. My conversion shows as well 1g
Sarah
0I 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
0I love how little carbs are in this decadent dessert! Can’t wait to enjoy this after dinner tomorrow night!
Mirlene
0What a delicious cake. This would be a perfect addition to add to the dessert table. Thank you for sharing.
Krissy Allori
0This is a great keto dessert. The cake is light and delicious. I also love that you can freeze it.
Candice
0I 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
0This 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!