Keto Swedish Almond Cake - Almondy

Keto Swedish Almond Cake - Almondy

Ketofied copy cat version of Ikea's Almond Cake. Both delicate and dense at the same time. Naturally gluten free. Very unique cake.

This version saves a lot from calories. 

TOOLS and GADGETS

  • Mixing bowls and measuring cups
  • Electric Mixer
  • 2 8 or 9 inch round cake pan
  • Parchment paper

TIPS and SUBSTITUTIONS

  • It is OK to use almond flour but almond meal works much better
  • Do NOT use convection for this cake otherwise it will brown before it's thoroughly baked
  • Xanthan Gum helps with the texture, I highly recommend it but it still works without
  • You can reduce the number of egg yolks increasing xanthan gum, it doesn't taste eggy with 4 but if you are sensitive, use just two
  • Frosting is yellowish in color due to egg yolks
  • If your frosting is warm, even at room temperature, it will be hard to whisk it well. So keep it in the fridge until it is cold.
  • Do not over beat it, it will curdle. Still usable but not pleasant looking.

WHERE TO BUY ALLULOSE

For all the recipes using Allulose you can purchase fine Allulose at Goalz Allulose page.

Keto Swedish Almond Cake

Category

Dessert

Servings

10

Prep Time

30 minutes

Cook Time

20 min

Net Carbs

2g

Calories

280

Ikea Swedish almond cake copy cat recipe

Ingredients

Cake

  • 1 1/2 Cups Almond Meal
  • 4 Egg Whites
  • 1/2 Cup Allulose

Frosting

  • 4 Egg Yolks
  • 1/2 Cup Allulose
  • 3/4 Cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Xanthan Gum, optional
  • 8 tbs Unsalted Butter

Topping

  • 1 Cup Sliced Almonds

Directions

  • Mix egg yolks, allulose and cream in a small pan
  • Cook on medium until the mixture thickens, stirring constantly
  • Remove from heat, add vanilla extract and cool completely in the fridge or in the freezer
  • -----> Make the cake while the custard is cooling
  • -----> Roast sliced almonds in a pan on medium until they turn golden brown
  • Whisk butter on high until light and fluffy
  • Add chilled custard slowly, still beating on high until it is spreadable. If it's too soft, chill about 20 minutes in the fridge and then try to whisk
  • Spread a layer of frosting over the first cake layer, top with the second cake layer, then frost the tops and sides
  • Garnish with sliced almonds all over the cake

Cake

  • Preheat oven to 350
  • Beat egg whites with allulose on high until soft peaks form, about 5-6 minutes
  • Fold in almond meal in two batches gently
  • Draw and cut parchment paper circles to cover the bottoms of two 8-inch pans
  • Divide the batter between the pans and spread evenly
  • Bake for 20 minutes, remove from oven
  • Cool about 10 minutes, turn onto wire racks and remove the parchment paper carefully
  • Cool completely before assembling the cake

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