Keto Diet Almond Cake

By Michelle Anderson

Cake Decorating Expert, about.com

 

The ketogenic diet is based on the concept of low carbs, high fat, and moderate protein, similar to the Atkins diet popular in the 1980s and 1990s. This combination of macronutrients is meant to force the body to burn ketones produced by the liver when there are limited carbohydrates available for energy. This diet is considered to be effective for weight loss and is used as a nutritional intervention for seizures and diabetes. Keeping the fat content high is not overly difficult in most dessert recipes, but higher protein and low carbs can be tricky when using whole wheat flour and no meat products. This recipe uses almond flour, egg white protein powder, and eggs for protein and almond milk, yogurt for fat. This versatile batter can be made into cupcakes if you want a rich golden treat. Simply reduce the cooking time to about 25 minutes for the smaller baked goods. The batter can also be enhanced with berries and chopped nuts depending on your preference. The nutrition profile for the recipe is as follows:
Per Serving (1 slice)

• Calories: 198
• Fat: 16g
• Total carbs: 6g
• Fiber: 3g
• Net carbs: 3g
• Sugar: 2g
• Protein: 5g

Fat 72%/Carbs 14%/Protein 14%

Ingredients

• 2½ cups almond flour 
• ½ cup egg white protein powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon stevia
• ¼ teaspoon salt
• 3 large eggs, at room temperature
• ½ cup almond milk
• ½ cup plain Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• Butter, for greasing the pan

• Prep Time: 15 minutes
• Cook Time: 30 minutes

• Total Time: 45 minutes
• Yield: Serves 12

 

Preparation

1. Preheat the oven to 300°F.  
2. Lightly grease an 8-by-8-inch cake pan with butter and set it aside.
3. In a large bowl, stir together the almond flour, egg white protein powder, baking powder, baking soda, stevia, and salt.
4. In a medium bowl, whisk together the eggs, almond milk, yogurt, vanilla, and almond extract.
5. Add the wet ingredients to the dry ingredients and stir to blend well, do not over mix.
6. Spoon the batter into the cake pan and smooth the top with a spatula.
7. Bake until the cake is golden and firm, and a toothpick inserted in the middle comes out clean, about 30 minutes.
8. Remove the cake from the oven and let it cool for 10 minutes in the pan. Run a knife around the edge of the cake pan and pop the cake out. Cool the cake completely on a wire rack.
9. The cooled cake can be wrapped in plastic wrap and stored I the fridge for up to two days. The cake can also be wrapped tightly in plastic wrap and stored in the freezer for up to two months.Simply thaw and decorate.
10. A good choice for a keto icing is stabilized whipped cream topping.