Low carb, keto friendly, Swedish almond cake "Almondy", sugar free wheat flour free, gluten free and also diabetic friendly!
Keto / low carb
This Swedish almond cake known as "Mandeltårta" or "Almondy" is famous in Greece through a large chain of Swedish stores.
Every visit to this store was always ended with hot coffee and a piece of Mandeltårta.
There was even frozen cakes for those who wanted to buy.
I think the keto version is even better!
It consists of fluffy almond sponge cake and a perfect buttercream filling!
Roasted almonds with wonderful aroma make the difference.
As you will notice it's an easy to make dessert, with few ingredients that everyone can have at home.
This healthy "Almondy" version has very good macros with only 1,8g of carbohydrates in 1 portion!
Keto Swedish Almond Cake
Servings: 12
• Ingredients for cake bases:
250 g / Fine grated almonds* (with the peel)
7 / Egg whites
1/4 tsp / Salt
90 g / Erythritol-stevia blend or other natural sweetener 1:1 of your choice
1 tsp / Homemade vanilla extract
• Ingredients for the cream filling:
200 g / Bio heavy cream
7 / Egg yolks
90 g / Erythritol-stevia blend or other natural sweetener 1:1 of your choice
1 tsp / Homemade vanilla extract
180 g / Soft butter
• For decoration:
70 g / Almond fillè
• Instructions:
1 Roast the almond fillè on a dry non-stick pan or in the oven at 180°C, stirring often, until golden brown.
2 Remove from the heat and set aside to cool.
• Instructions for the cake bases:
1 Preheat the oven at 180°C (fan assisted).
2 Prepare 2 round 24 cm baking pans with parchment paper, or one larger one of 26 cm.
3 Beat the egg whites with the sweetener and salt for 5 minutes until stiff picks.
4 Add the vanilla extract.
5 Pour the almond meal in three portions, stirring very lightly with a silicone spatula.
*Note:
If you have a food processor you can grate whole almonds.
In this case grate half the amount of sweetener together with the almonds.
6 Divide the batter into 2 baking pans (or all of it in 1 larger baking pan) and bake for about 20-25 minutes.
* Tip.
• You can pur the mixture in a pastry cone and make two circular cake bases on a baking sheet.
In this case you have to reduce the cooking time to 15 minutes.
7 After baking let the bases completely cool.
If you bake the batter in one baking pan, you have to divide the cake into two parts (bases), after baking.
• Instructions for the filling cream:
1 Beat the yolks and sweetener until fluffy and light in colour.
2 Heat the heavy cream and vanilla extract, on a medium to low heat taking care not to boil the mixture.
3 Add the yolk mixture, stirring constantly for about 7-8 minutes until set, (do not boil).
Video
4 Once the cream thickens, cover with a cling film and let cool in room temperature.
5 Beat the soft butter with a mixer for a few minutes to fluff, and add the yolk mixture.
Beat until you have a smooth and velvety mixture.
• Instructions for building the cake:
1 Place one cake base on a serving platter.
2 Spread half the amount of the cream.
3 Place the second base above and cover the whole dessert with the rest of the filling cream.
4 Sprinkle with the roasted almond fillè.
5 Put the cake in the fridge for at least 4 hours to cool.
• Serve and enjoy!
Macros for 1 serving:
Protein: 8 g
Carbohydrates (net): 1.8 g
Fat: 33 g
Energy: 336 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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