Almond Flour Cake (Protein)

almondcakeprotein Looking for a truly light and fluffy almond flour cake? Then this is the recipe for you. With a mild sweetness and a fine crumb texture, no one will believe it's sugar-free and keto-friendly.

butter, for pan
¼ cup sliced almonds (23 g)
3 cups almond flour (336 g)
½ cup (2 scoops) Premier Unflavoured Whey Protein Powder (39 g)
2½ tsp. baking powder
½ tsp. sea salt
½ cup butter, softened (113.5 g)
¾ cup Monk Fruit Sweetener with Erythritol (Granular) (136.5 g)
3 large eggs, room temperature
1 tsp. pure almond extract, or pure vanilla extract
½ cup unsweetened almond milk, or half-and-half cream (125 g)

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3) and butter a 9x5" metal loaf pan very well. Sprinkle the sides and bottom of the pan with sliced almonds, pressing into the butter to help it adhere.

In a medium bowl, whisk together the almond flour, protein powder, baking powder and salt. Set aside.

In a large bowl, beat the butter until smooth. Add the sweetener and beat until lightened and well-combined, about 2 minutes. Beat in the eggs, one at time, scraping down the beaters and sides of bowl with a rubber spatula as needed. Beat in the almond extract.

Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined.

Spread the batter in the prepared pan, being careful not to dislodge the sliced almonds on the sides. Smooth the top.

Bake 50-60 minutes, or until the top is deep golden brown and just firm to the touch. Let cool 30 minutes in the pan before flipping out onto a wire rack.

Cooks' Notes:

While this almond flour cake is easy to make, it’s important to follow the instructions carefully. I specify a metal loaf pan, because glass and ceramic bake very differently and don’t conduct heat nearly as well. So your cake will get brown on the outside but won’t cook through properly in the middle.
Protein powder is a critical ingredient in this recipe, as it helps create the ideal texture. I recommend whey and some plant based versions may work as well. But I do not recommend collagen protein, as it will make the cake gummy and hard to cook through.
Let the cake cool in the pan for at least 30 minutes but don’t leave it too much longer. I’ve noticed that loaf cakes are nice and loose at 30-60 minutes, but then start to re-stick to the pan after that. If you have any doubts about your pan, consider lining it with parchment paper.

Storage:

Store the cake on the counter, tightly wrapped, for up to 5 days, or in the fridge for up to 8 days.
You can also freeze the cake for up to 3 months.

Frequently Asked Questions:

Is almond flour good for baking cakes? Used properly, almond flour can be used for baking wonderfully moist and fluffy cakes. But you do need to understand that it behaves very differently from wheat flour. It contains no gluten and far more moisture than wheat flour. I recommend reading Baking with Almond Flour for a better understanding of how it works.
Is almond flour good for diabetics? Almond flour contains very few carbohydrates and has plenty of fiber, so it’s an excellent choice for people with diabetes. I find that baked goods made with almond flour do not spike my blood sugar.

Nutritional Information:
Per serving: Calories: 275kcal | Carbohydrates: 7.3g | Protein: 10.2g | Fat: 23.8g | Fiber: 3.4g