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
- Two 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 the recipe still works without it.
- You can reduce the number of egg yolks by increasing xanthan gum, it doesn't taste eggy with 4 but if you are sensitive, use just 2.
- The 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 your frosting as it will curdle. It would still be usable but not pleasant looking.
WHERE TO BUY ALLULOSE
For all the recipes using Allulose, you can purchase fine powdered Goalz Allulose here: SHOP ALLULOSE. If you want to learn more about Allulose, visit our ALLULOSE INFO 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
For people with diabetes, like me, the concept of net carbs doesn’t matter much as it’s the total carbs that we need to pay attention to. Of course, I can calculate it, but since you have to do that to post the net carb information online, I was wondering if you could start to add the total carbs, too, that would help people like me a lot! I will not stop following the site because of that as it has the best recipes I can found, it’s just a suggestion. Thank you! :)
There’s no instruction for when to add the xantham gum. Should it be while heating the custard?
Leave a comment