Almond Flour Cake (4 Ingredients!)

This almond flour cake is so light and fluffy that you won’t believe how easy it is to make. With just four ingredients, it's easy and elegant! Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 105kcal

Author Arman Liew

Ingredients

1 1/2 cups almond flour
4 large eggs separated
1/2 cup sugar * See notes
1 tablespoon lemon zest
1/4 cup sliced almonds optional
1/4 cup powdered sugar optional

Instructions

Preheat the oven to 180C/350F. Grease an 8-inch cake pan and set aside.
In a large mixing bowl, beat the egg yokes and sugar until thick and creamy. Mix in your almond flour & lemon zest until incorporated. In a separate bowl, beat together your egg whites until stiff peaks form.
Fold through your egg whites until combined. Transfer the cake mixture into the greased cake pan and top with sliced almonds.
Bake the cake for 30 minutes or until tender on top. Remove the cake from the oven and let cool for 15 minutes before carefully transferring it onto a plate and sprinkling with powdered sugar.

Video

Notes

* You can use a brown sugar substitute for a keto option.

TO STORE: Leftover cake can be stored at room temperature, covered, for up to 1 week. You can store the cake in the refrigerator if you'd like it to keep longer.

TO FREEZE: Place the cake in a shallow container and store it in the freezer for up to 2 months.

Nutrition