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Keto Coffee and Walnut Cake

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    40 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    1 h 10 min

Keto Coffee and Walnut Cake

13 ratings

This keto take on a classic coffee and walnut cake replaces flour with ground almonds for a light and fluffy texture.

Perfect for week night treat or alongside your afternoon cuppa, this is a cake the whole family will enjoy.

Although the sweetener of choice for the recipe is xylitol, this can be subbed like for like with erythritol.

  • Net Carbs

    4.5 g

  • Fiber

    3.5 g

  • Total Carbs

    8 g

  • Protein

    9.7 g

  • Fats

    52.9 g

523 cals

Keto Coffee and Walnut Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Egg

    Egg

    3 medium

  • Finely Ground Almond Meal Flour by Bob's Red Mill

    2 cup

  • Lemon Juice Raw

    Lemon Juice Raw

    2 teaspoon

  • Baking Soda

    Baking Soda

    1-½ tsp

  • Butter

    Butter

    1-⅖ cup

  • Xylitol Sweetener

    Xylitol Sweetener

    1-⅖ cup

  • Coffee Instant Regular Powder

    Coffee Instant Regular Powder

    1 tablespoon

  • Coffee Instant Regular Powder

    Coffee Instant Regular Powder

    2 tsp dry

  • Vanilla Extract

    Vanilla Extract

    1 tsp

  • Walnuts

    Walnuts

    0.5 cup, chopped

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    ¼ cup

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    1 tablespoon

Recipe Steps

steps 15

1 h 10 min

  • Step 1

    Add the ground almonds and baking soda to a mixing bowl and stir well to combine. Reserve to one side.
    Step 1

  • Step 2

    Warm ¼ cup of almond milk and stir in 1 tablespoon of coffee. Reserve to one side to cool completely.
    Step 2

  • Step 3

    Add 1 cup of butter and 1 cup of xylitol to a large mixing bowl and beat well until smooth and creamy.
    Step 3

  • Step 4

    Preheat the oven to 340 degrees Fahrenheit and lightly grease 2 x 15cm loose bottomed cake tins.

  • Step 5

    Beat the eggs in to the butter mixture one at a time until smooth.
    Step 5

  • Step 6

    Add the vanilla extract, lemon juice and cooled coffee to the mixture and gently stir through.
    Step 6

  • Step 7

    Fold the dry ingredients a little at a time into the wet batter, mixing gently until fully combined.
    Step 7

  • Step 8

    Divide the cake mixture evenly between the two cake tins and arrange side by side in the center of the oven for 25-30 minutes until golden on top and a skewer comes out clean.
    Step 8

  • Step 9

    Once baked, remove the cakes from the oven to cool in their tins for 15 minutes before removing from the tins to cool completely.

  • Step 10

    Whilst the cakes are cooling you can make the buttercream. Heat 1 tablespoon of almond milk and stir in 2 teaspoons of coffee. Reserve to one side to cool.

  • Step 11

    Add 2/3 of a cup of xylitol to a food processor and blend until powdered – about 5 minutes.
    Step 11

  • Step 12

    Add 2/3 cup of butter to the powdered xylitol and blend together until smooth – about 3 minutes.
    Step 12

  • Step 13

    With the blender on a slow speed, slowly pour the cold coffee into the mixture a little at a time until fully combined.
    Step 13

  • Step 14

    Using a knife or spatula, divide the buttercream evenly and spread across the top of both the cakes.
    Step 14

  • Step 15

    Stack the cakes on top of each other and serve as it is or decorate with extra walnuts.
    Step 15

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Comments 28

  • PropitiousKetone665818

    PropitiousKetone665818 3 years ago

    This recipe did not work at all. As others said it sunk in the middle. The mixture tasted eggy and the buttercream was like it had split. Yeuk!

    • UnbelievableKetone527155

      UnbelievableKetone527155 3 years ago

      too much butter! most of your recepies dont taste anything

      • SplendidAvocado777320

        SplendidAvocado777320 3 years ago

        Followed the recipe to the t and it did not come out like the photo. The flavor was great however the cake did not rise and the frosting looks like goop. Do not recommend.

        • KL

          KL 3 years ago

          Sorry, but i am not seeing in the instructions where/how to use walnuts?

          • Iwona

            Iwona 3 years ago

            Chop some up and stir in with the buttercream

        • Inez

          Inez 3 years ago

          Can i use unsweetened coconut milk instead?

          • Carli

            Carli 3 years ago

            Made a cake for Xmas eve and added cream cheese to the buttercream frosting and it's beyond delicious. Fell in love with the easy recipe and decide to make this as cupcakes as well. Bravo for a brilliant recipe 👏👏👏

            • Qwkvet

              Qwkvet 3 years ago

              6 inch cake tin?? seems kind of specialized. mine are all 9 inch.

              • John

                John 3 years ago

                I’m going to try this recipe tomorrow. Let you know how I get on.👍😎

                • lllagasse

                  lllagasse 3 years ago

                  Sooooo, feels like I followed everyrhing to a teeeee....and it was soggy....fell apart after I let it cool down... So sad, because it tastes delish! So expensive to eat keto!!!!!

                  • Diva913

                    Diva913 4 years ago

                    Can you substitute the sweetener to erythritol?

                    • recipewriter

                      recipewriter 4 years ago

                      Hi, yes you can sub the sweetener, but you may need to adjust for your personal level of sweetness.

                  • Debbie

                    Debbie 4 years ago

                    Absolutely delish!!!!!!!

                    • recipewriter

                      recipewriter 4 years ago

                      Thank you :)

                  • FlameFish

                    FlameFish 4 years ago

                    Just the fix I need for my sweet tooth! I added half butter, half cream cheese for the icing to boost up the fat a bit more. The coffee and walnut combo are marvelous!

                    • recipewriter

                      recipewriter 4 years ago

                      Thank you very much, glad you like the recipe :)

                  • BabyG

                    BabyG 4 years ago

                    Just made this this as part of VE day celebrations and it was lovely. Much lighter and moist than I expected ! And my husband loved it he is not on a diet but is a diabetic and always trying to get him to eat less sugar and other carbs so another bonus, will definitely make it again.

                    • recipewriter

                      recipewriter 4 years ago

                      Thank you very much, I'm glad you enjoyed the recipe :)

                  • mjlaterza83

                    mjlaterza83 4 years ago

                    I’d love to make this recipe. What size tins are needed? This is important info that should be in the directions

                    • Lena1902

                      Lena1902 4 years ago

                      what size tins did you use?

                      • Little 74

                        Little 74 5 years ago

                        That was awesome. Will be making that again 👍🏼

                        • Kkielor

                          Kkielor 5 years ago

                          Nice flavor but VERY greasy. Obvious with the amount of butter but next time I make I might try less butter or more almond flour

                          • Bethdewolfe

                            Bethdewolfe 6 years ago

                            It's delicious but I had to bake it about 15 minutes longer then the directions said. The cake is very moist! Also my cakes were only about 1/2" high...didnt look like the picture above. But I will make this again!! My whole family loved it!

                            • lllagasse

                              lllagasse 3 years ago

                              Yea... I had to add 10 minutes...the middle was a bit jiggly still

                            • recipewriter

                              recipewriter 6 years ago

                              Thank you for your feedback! I’m glad you enjoyed the recipe!

                          • Scorpion1121

                            Scorpion1121 6 years ago

                            Looks really good. But the high amount of fat for one slice seems a bit off. Eggs have like 5-6 grams each and unsalted butter has like 11 grams per serving

                            • mstaciec822

                              mstaciec822 6 years ago

                              Well it tasted good but unfortunately it wasn’t done. I failed somewhere. Will try again at another time 😀

                              • recipewriter

                                recipewriter 6 years ago

                                Ah, thats such a shame but i'm glad you liked the taste at least! Cakes are very sensitive to different ovens and can vary alot - it may just need a little longer. It should also firm up quite a lot whilst cooling.