This Low Carb Vanilla Almond Cake is the kind of dessert that makes you do a double-take. It’s soft, tender, and fragrant with real vanilla, yet it skips the usual sugar rush. If you’re cutting carbs or just want a cake that won’t weigh you down, this one delivers.
The almond flour keeps it moist, while a touch of yogurt adds a lovely tang and structure. It’s simple enough for a weekday treat and pretty enough for a celebration.
Low Carb Vanilla Almond Cake - Light, Moist, and Naturally Sweet
Ingredients
- 2 1/2 cups (250 g) blanched almond flour (super-fine works best)
- 1/4 cup (30 g) coconut flour (for structure and a finer crumb)
- 1 tablespoon baking powder (aluminum-free if possible)
- 1/2 teaspoon fine sea salt
- 1/2 cup (100 g) granulated erythritol or monk fruit blend (or to taste)
- 4 large eggs, at room temperature
- 1/2 cup (120 ml) plain Greek yogurt (full-fat for best texture)
- 1/3 cup (75 g) unsalted butter, melted and cooled (or coconut oil)
- 1/4 cup (60 ml) unsweetened almond milk
- 1 1/2 tablespoons pure vanilla extract (or 1 tablespoon vanilla extract + 1 teaspoon vanilla bean paste)
- 1/2 teaspoon almond extract (optional, but boosts the almond aroma)
- 2–3 tablespoons sliced almonds for topping (optional)
- Powdered erythritol for dusting (optional)
Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment and lightly grease the sides. An 8x8-inch square pan also works.
- Mix the dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and the granulated sweetener. Break up any almond flour lumps with the whisk to keep the batter smooth.
- Combine the wet ingredients: In another bowl, whisk the eggs until slightly frothy. Add Greek yogurt, melted butter, almond milk, vanilla, and almond extract. Whisk until fully combined and silky.
- Bring it together: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter will be thick but spreadable. If it looks dry, add 1–2 teaspoons more almond milk.
- Fill the pan: Scrape the batter into the prepared pan. Smooth the top with an offset spatula. Sprinkle sliced almonds on top for crunch and a pretty finish.
- Bake: Bake for 28–35 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Check at 28 minutes to avoid overbaking.
- Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and lift out using the parchment. Transfer to a rack to cool completely. Almond-flour cakes set as they cool, so give it time.
- Finish and serve: Dust lightly with powdered erythritol if you like. Serve plain, with a dollop of whipped cream, a spoon of berries, or a drizzle of sugar-free chocolate.
What Makes This Special
This cake brings together a few thoughtful choices that make it shine. Almond flour gives it a rich, nutty flavor and a naturally moist crumb, so it doesn’t dry out like some low-carb cakes.
Using a granulated, zero-calorie sweetener keeps the carbs in check without a strange aftertaste. Greek yogurt and eggs create lift and tenderness, and melted butter adds a bakery-style finish. The result is a cake that tastes classic and comforting, not “diet.”
Ingredients
- 2 1/2 cups (250 g) blanched almond flour (super-fine works best)
- 1/4 cup (30 g) coconut flour (for structure and a finer crumb)
- 1 tablespoon baking powder (aluminum-free if possible)
- 1/2 teaspoon fine sea salt
- 1/2 cup (100 g) granulated erythritol or monk fruit blend (or to taste)
- 4 large eggs, at room temperature
- 1/2 cup (120 ml) plain Greek yogurt (full-fat for best texture)
- 1/3 cup (75 g) unsalted butter, melted and cooled (or coconut oil)
- 1/4 cup (60 ml) unsweetened almond milk
- 1 1/2 tablespoons pure vanilla extract (or 1 tablespoon vanilla extract + 1 teaspoon vanilla bean paste)
- 1/2 teaspoon almond extract (optional, but boosts the almond aroma)
- 2–3 tablespoons sliced almonds for topping (optional)
- Powdered erythritol for dusting (optional)
Step-by-Step Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C).
Line an 8-inch round cake pan with parchment and lightly grease the sides. An 8×8-inch square pan also works.
- Mix the dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and the granulated sweetener. Break up any almond flour lumps with the whisk to keep the batter smooth.
- Combine the wet ingredients: In another bowl, whisk the eggs until slightly frothy.
Add Greek yogurt, melted butter, almond milk, vanilla, and almond extract. Whisk until fully combined and silky.
- Bring it together: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined.
The batter will be thick but spreadable. If it looks dry, add 1–2 teaspoons more almond milk.
- Fill the pan: Scrape the batter into the prepared pan. Smooth the top with an offset spatula.
Sprinkle sliced almonds on top for crunch and a pretty finish.
- Bake: Bake for 28–35 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Check at 28 minutes to avoid overbaking.
- Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and lift out using the parchment. Transfer to a rack to cool completely.
Almond-flour cakes set as they cool, so give it time.
- Finish and serve: Dust lightly with powdered erythritol if you like. Serve plain, with a dollop of whipped cream, a spoon of berries, or a drizzle of sugar-free chocolate.
How to Store
Room temperature: Keep the cake covered at room temp for up to 2 days. Use a cake dome or wrap slices tightly to prevent drying.
Refrigerator: Store in an airtight container for 5–6 days.
The flavor deepens by day two, and the crumb stays moist.
Freezer: Slice, wrap each piece, and freeze for up to 2 months. Thaw overnight in the fridge or warm briefly in the microwave at low power.
Why This is Good for You
Lower carbs, steady energy: Almond and coconut flours replace wheat flour, keeping net carbs lower and helping avoid sugar spikes. This makes it a smart choice if you’re watching carbs or following a keto-leaning approach.
Healthy fats and protein: Almond flour brings vitamin E, magnesium, and monounsaturated fats.
Greek yogurt adds protein and a creamy tang that supports a satisfying, balanced treat.
No refined sugar: Using erythritol or a monk fruit blend cuts down on calories and total sugars while keeping the sweetness you expect from cake.
Pitfalls to Watch Out For
- Overbaking: Almond flour browns fast. Pull the cake as soon as the center is set. A few moist crumbs are perfect.
- Dry batter: Coconut flour is thirsty.
If the batter seems stiff, add a splash more almond milk. The final texture should be thick but spreadable.
- Gritty sweeteners: Some sweeteners don’t dissolve well. Use a finely granulated product or pulse it briefly in a blender for a smoother crumb.
- Skipping the cool-down: Cutting too soon can make the cake feel crumbly.
Let it set to keep slices neat.
- Strong almond extract: A little goes a long way. Stick to 1/2 teaspoon to enhance, not overpower.
Alternatives
- Dairy-free: Swap Greek yogurt for a thick, unsweetened coconut yogurt and use coconut oil instead of butter. Flavor stays rich and the crumb remains moist.
- Sweetener swaps: Allulose creates a softer, slightly moister crumb and browns more.
Use 2/3–3/4 cup if you prefer a sweeter cake, and consider lowering the oven temp by 10°F if it’s browning fast.
- Frosting ideas: Try a simple mascarpone whipped cream (mascarpone + heavy cream + vanilla + sweetener) or a quick cream cheese frosting with powdered erythritol.
- Add-ins: Stir in 1/3 cup sugar-free dark chocolate chips, fresh raspberries, or toasted sliced almonds. Keep add-ins light so the cake rises well.
- Pan variations: For cupcakes, bake 12–14 standard cupcakes for 16–20 minutes. For a loaf, bake 40–50 minutes and tent with foil if browning early.
FAQ
Can I use only almond flour and skip the coconut flour?
Yes, but the cake will be a bit denser and more fragile.
If you skip coconut flour, add 1/3 cup more almond flour and reduce almond milk slightly if the batter seems loose. Coconut flour helps the cake hold together and feel lighter.
What’s the best sweetener for this recipe?
A monk fruit–erythritol blend is a safe, neutral choice. Allulose gives the most sugar-like texture but can brown more quickly, so watch the bake time.
Avoid liquid sweeteners here, as they can throw off the batter balance.
How do I make this cake more moist?
Don’t overbake, and make sure your yogurt is full-fat. You can add 1–2 tablespoons extra melted butter or 1 tablespoon avocado oil for extra richness. Also, let it cool fully; almond cakes firm up as they rest.
Can I make it gluten-free as well as low carb?
It already is.
Almond flour and coconut flour are naturally gluten-free. Just check that your baking powder and sweetener are certified gluten-free if needed.
Why did my cake sink in the middle?
Usually it’s from underbaking or too much liquid. Ensure the center is set before you pull it from the oven, and measure your wet ingredients carefully.
Also, don’t open the oven in the first 20 minutes, since that can collapse the structure.
What can I serve with this?
It pairs beautifully with lightly sweetened whipped cream, sliced strawberries, or a quick warm berry compote. A sprinkle of toasted almonds adds crunch and brings out the nutty notes.
Can I double the recipe for a layer cake?
Yes. Bake in two 8-inch rounds for 25–32 minutes, then cool completely.
Fill with whipped mascarpone or cream cheese frosting. Because almond cakes are tender, chill the layers before stacking for easier handling.
In Conclusion
This Low Carb Vanilla Almond Cake proves you don’t need sugar or wheat to have a slice worth savoring. It’s simple to make, full of warm vanilla and almond notes, and soft enough to please even the skeptics.
Keep it as a weeknight go-to or dress it up for guests—either way, it’s a reliable, feel-good dessert. Enjoy it fresh, or make it ahead and let the flavors bloom by the next day.