← Back to all recipes
Amazing Sugar-Free, Low-Carb, Gluten-Free Cake
Switching to a low-carb or sugar-free diet is often accompanied by a feeling of deprivation, especially on weekends when you want a slice of cake with your coffee. This cake was created to prove that you can enjoy a soft, rich, and comforting loaf cake without any guilt. Using almond flour provides high-quality fats and protein, and it keeps beautifully throughout the week.
— Lea Ben Arie, Clinical Dietitian
50 min12 servingsEasy
Ingredientsfor 12 servings
- 1 cup almond flour
- 0.5 cup shredded coconut
- 0.5 cup nuts (coarsely ground)
- 1 teaspoon baking powder
- 3 pcs eggs
- 0.5 cup Sweetango (sugar substitute)
- 0.25 cup oil
- 1 tablespoon lemon zest
- 0.5 pcs squeezed orange juice (can be substituted with lemon juice)
- 1 teaspoon vanilla extract (high-quality extract)
- 50 g sugar-free chocolate (coarsely chopped, optional)
Preparation Steps
- 1
Whip the sugar substitute and eggs together until fluffy and voluminous.
- 2
Reduce speed, then add the remaining wet ingredients and mix gently.
- 3
Gradually add the dry ingredients, one tablespoon at a time, mixing after each addition.
- 4
Once the mixture is smooth, transfer it to a greased loaf pan.
- 5
Bake at 170°C for approximately 30-35 minutes.
Insert a toothpick; when it comes out dry, the cake is ready.