Why You’ll Love This Low Carb Buttery Almond and Coconut Cake Recipe
If you’re looking for a dessert that satisfies your sweet tooth without derailing your low-carb diet, you’re going to love this Buttery Almond and Coconut Cake.
It’s rich, moist, and packed with flavor, thanks to the combination of almonds and coconut. Plus, it’s super easy to make, which means you won’t spend hours in the kitchen.
I appreciate how it feels indulgent while keeping carbs low. Whether you enjoy it warm or cold, this cake is perfect for any occasion.
Best of all, it keeps well, so you can savor each bite throughout the week!
Ingredients of Low Carb Buttery Almond and Coconut Cake
When it comes to whipping up a delightful dessert that fits into a low-carb lifestyle, this Buttery Almond and Coconut Cake is a true gem. You’ll love how the rich flavors of almonds and coconut harmonize beautifully, creating a cake that feels indulgent yet doesn’t derail your healthy eating plans.
Plus, the best part? It’s really easy to put together. If you’ve ever found yourself knee-deep in a complicated recipe, you know what a relief it’s to find something that doesn’t require a culinary degree!
Here’s what you’ll need to gather to make this scrumptious cake:
- 180 g blanched almonds, ground (about 6.3 ounces)
- 1 cup Splenda sugar substitute (or equivalent)
- 2/3 cup desiccated coconut (or 3/4 cup if you’re feeling generous)
- 2 tablespoons sliced almonds (plus a sprinkle for the top)
- 1/4 teaspoon salt
- 200 g butter (that’s around 7 ounces)
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond essence
Now, let’s talk a bit about the ingredients. If you’re new to baking with almond flour and sugar substitutes, don’t worry, it’s easier than it sounds. Ground almonds are your secret weapon here; they give the cake a delightful texture and keep the carb count low.
If you’re not a fan of Splenda, feel free to swap in your favorite sugar alternative—just make sure it measures the same as sugar. And coconut? Well, it adds a tropical flair that just screams “vacation,” doesn’t it?
How to Make Low Carb Buttery Almond and Coconut Cake
Making the Low Carb Buttery Almond and Coconut Cake is a delightful journey that doesn’t require you to be a baking pro. First things first, let’s melt 200 g (about 7 ounces) of butter. Just pop it in the microwave or melt it gently on the stove. Once it’s all melty and delicious, let it cool down a bit—nobody wants scrambled eggs in their cake, right?
While that’s happening, grab your 180 g of blanched almonds and grind them into a fine flour. If you don’t have a fancy food processor, a blender can work too, but it might take a little longer. Just be patient!
Now, on to the mixing. Preheat your oven to 180°C (350°F) because, trust me, a warm oven is essential for a lovely rise. In a large bowl, whisk together your dry ingredients: the ground almonds, 1 cup of Splenda (or your sugar substitute of choice), 2/3 cup of either desiccated or finely shredded coconut, and 1/4 teaspoon of salt.
In another bowl, crack your 4 eggs and whisk them with 1 1/2 teaspoons of vanilla extract and 1/4 teaspoon of almond essence. Add the cooled butter to this mixture and give it a good whisk. Now, pour this wet mixture into the dry ingredients, and gently stir it all together. Don’t worry if it looks a little slumpy; that’s exactly what we want.
Once your batter is combined, it’s time to choose your baking vessel. You can grease a metal springform pan or use a silicone one—both are great options. I personally love the ease of silicone; it feels like magic when the cake just slides out.
Pour your batter into the prepared pan, spreading it out evenly. For a little extra crunch and flair, sprinkle 2 tablespoons of sliced almonds (and maybe a few more for good measure) on top. Now, into the oven it goes for about 40 minutes, or until it springs back when touched lightly.
When it’s done, let it cool in the pan for a bit before you try to remove it. And here’s a little secret: this cake is best enjoyed at room temperature or slightly warmed, but honestly, it’s hard to resist diving in right away. Enjoy your baking adventure!
Low Carb Buttery Almond and Coconut Cake Substitutions & Variations
While I love the classic flavor of the Low Carb Buttery Almond and Coconut Cake, experimenting with substitutions and variations can elevate it even further.
For a nut-free option, try using sunflower seed flour instead of almond flour. If you want a chocolate twist, add unsweetened cocoa powder or sugar-free chocolate chips.
For a tropical flair, incorporate crushed pineapple or a splash of coconut extract. You can also swap the butter for coconut oil for a dairy-free alternative.
Don’t hesitate to mix in your favorite spices, like cinnamon or nutmeg, to make this cake uniquely yours!
Additional Tips & Notes
To guarantee your Low Carb Almond Coconut Cake turns out perfectly, I recommend paying attention to ingredient quality and measurement accuracy. Using fresh, high-quality almonds and coconut makes a big difference in flavor.
Don’t skip cooling the melted butter; it helps the eggs mix properly without cooking them. If you find the batter too thick, a splash of almond milk can help.
I’ve noticed the cake tastes even better the next day, so give it time to rest. Finally, storing it in an airtight container in the fridge keeps it fresh for longer—though I doubt it’ll last that long!
Enjoy!