This Keto toasted almond cake is a rich, dense torte with only 4g net carbs per slice.
Greetings.
Today I'm going to share my recipe for a low carb and Keto toasted almond cake, but first, I need to do a little bragging. I'm a Pittsburgher, born and raised, so imagine my pride at having a cake from Pittsburgh named the best in all the land.
It's true, the Huffington Post named a burnt almond torte made at Pittsburgh's Prantl Bakery to be the "Greatest Cake American Has Ever Made".
And it truly is a thing of beauty. It's a two layer affair with a lovely custard in between the layers. And it's got a lighter than light buttercream frosting sprinkled with candied sliced almonds. As the Huffington Post put it, "It is just a damn good cake -- and taking a bite out of one is like reaching into the sky and stuffing a cloud into your mouth."
Who wouldn't want to eat an almond flavored cloud?
So this morning, I came up with a low carb version of America's Greatest Cake. I pared back my torte to be a single layer, so that anyone can easily make it. And it's got all the flavor of the original, just with 4g net carbs per slice.
Now, you might be wondering what makes this low carb cake a "torte".
Tortes are a fancy subset of cakes, so every torte is a cake, but not every cake is a torte. Tortes are usually layered, but can be a single layer like this one. And they are often flourless or use ground nuts as their base. Check. A torte is usually quite dense, which actually sets this Keto almond cake apart from Prantle's. The almond flour, cream cheese and egg base make this low carb torte extremely moist and very rich.
So this toasted almond torte may well be the Greatest Low Carb Cake That American Has Ever Made. (Applause)
📋 Recipe
Keto Toasted Almond Torte
This Keto toasted almond cake is a rich, dense torte with only 4g net carbs per slice.
- Prep Time: 60
- Cook Time: 34
- Total Time: 1 hour 34 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: German
- Diet: Gluten Free
Ingredients
Torte:
- cooking spray
- 8 oz cream cheese, softened
- ½ cup butter, softened
- ½ cup Swerve or equivalent granulated sweetener
- 8 large eggs
- 1 teaspoon vanilla
- 2 teaspoons almond extract
- 2 cups super fine almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Frosting:
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 5 tablespoons Confectioner's Swerve or equivalent powdered sweetener
- 1 teaspoon almond extract
½ cup sliced almonds, toasted
Instructions
Step 1. Pre-heat oven to 350 degrees F and spray the bottom and sides of a 9 inch wide, 1 ½ inch deep circular layer cake pan with cooking spray.
Step 2. In a large bowl, cream together cream cheese, butter and granulated sweetener with an electric mixer until light and fluffy.
Step 3. Crack the eggs into a medium sized bowl and then slowly beat them in. Beat in vanilla and almond extract and mix until smooth.
Step 4. In a medium sized bowl, mix together almond flour, coconut flour, baking powder and salt. Slowly beat the dry ingredients into the wet. The batter will be very thick.
Step 5. Pour the batter into the pan and smooth the top with a spatula. It will go right up to the edge.
Step 6. Bake for 25-35 minutes until top is browned and a toothpick in the middle comes out clean.
Step 7. Cool in the pan for 30 minutes and then release from the pan and onto a cooking rack. Cool for 1 hour before frosting.
Step 8. Heat an egg pan over Medium heat. Add almonds and toast for 3-4 minutes until browned. Stir the whole time and keep a close eye on the nuts because they brown all at once. Remove from the pan and set aside.
Step 9. For the frosting, cream together cream cheese, butter and powdered sweetener in large bowl, with an electric mixer until light and fluffy. Beat in 2 teaspoons almond extract.
Step 10. Use a spatula to frost the top of the cooled cake, and then sprinkle toasted almonds on top.
Step 11. Store in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 378
- Fat: 34
- Carbohydrates: 8
- Fiber: 4
- Protein: 10
Keywords: Low Carb Almond Torte, Keto Almond Torte, Low Carb Almond Cake, Keto Almond Cake
If you like this low carb cake, then you might like my recipes for Keto Chocolate Mug Cake, Pumpkin Bundt, or Strawberry Poke Cake.
Bella says
I’m a Pittsburgh girl too who was obsesssssed with Prantl’s original…Until I couldn’t do sugar anymore, and also, the present quality of the infamous tortes there are horrible and nothing at all like the original ones Mr. Prantl used to handcraft himself with only the finest and purest ingredients. I’d like to make yours for my birthday this year- next month- and am not keto but paleo- i.e. don’t do dairy or the sweetener here. Could I try subs? Like dairy-free cream cheese and maple sugar (maybe over coconut sugar since it could stain the dough) Can’t wait to try this- and thank you so much for committing to re-creating my absolute favorite of all time!
★★★★★
Emily Krill says
We’ll drat, I’m afraid that I just don’t know the answer to this question. I’ve never baked with non-dairy cream cheese and maple syrup so I don’t if they’ll work. Maybe try a recipe like this one? https://www.zenbelly.com/easy-almond-cake/
Dee Roy says
I wanted you and everyone else to know how great this recipe is. I loved it and keep making it for parties and gatherings. Everyone loves it. I love that it is Keto and it tastes amazing. Love your blog and all the work you put into it. Great job and I will keep sharing it so everyone knows!
Emily Krill says
Thank you so much for making my day!
Solange says
Will dairy-free cream cheese work?
★★★★★
Emily Krill says
I have never tried using it, so I just don't know. Sorry!
Fran Turney says
I'm noticing a big difference in how ovens work. My electric oven takes longer to cook than my gas oven, so depending on where i am when i cook, my recipes never come out the same. i have burned things in my gas oven, trying to follow a recipe that says "bake 25-30 mins". in my gas oven, it seems to be done at 20 mins. can you specify the type of oven you are using, please?
EmilyKrill says
I have a gas oven and I also use an internal oven thermometer to make sure the temperature is accurate. All stoves cycle through their temperatures though, so you just want to make sure that the start temp is accurate and then the stove will keep the heat within 20-30 degrees.