This Keto Walnut Cake is the ideal sweet treat for a low-carb dessert or enjoy a slice for afternoon tea.
The cake is fluffy and light with tasty sugar-free vanilla buttercream frosting.
This Keto Walnut Cake recipe makes 12 serves. 1 serving is 1 slice and has 3g net carbs.
Keto Walnut Cake Ingredients
- Walnut Cake Ingredients:
- 1 ½ cups of Almond Flour
- 2 tablespoons of Coconut Flour
- 2 teaspoons of Baking Powder
- 1 cup Unsalted Butter, softened
- ½ cup of Erythritol, granulated
- 4 large Eggs
- ⅓ cup of Unsweetened Almond Milk
- 2 teaspoons of Vanilla Extract
- 1 cup Walnuts, finely chopped
- Frosting Ingredients:
- ¾ cup of Unsalted Butter, softened
- ½ cup of Erythritol, powdered
- 1 teaspoon of Vanilla Extract
- 1-2 tablespoons of Heavy Cream, optional
- 8 Walnuts, for decorating
How to Make Keto Walnut Cake
- Preheat your oven to 160C/320F. Grease 2 x 8in round cake pans and line the base with parchment paper. Set aside.
- Sift the almond flour, coconut flour and baking powder into a mixing bowl. Set aside.
- Place the butter and erythritol into a large mixing bowl and beat with a hand mixer for 5 minutes, or until the butter is pale and fluffy.
- In a third bowl, add the eggs, milk and vanilla. Whisk together until combined.
- Pour half the flour mixture and half the egg mixture into the creamed butter and fold together with a spatula until just combined.
- Add the remaining flour, egg mixture, and walnuts, and gently fold, taking care not to over mix.
- Split the cake batter evenly between the 2 prepared cake pans and smooth out.
- Bake for 35-45 minutes, until the cakes no longer jiggle, and an inserted skewer comes out clean.
- Cool in the pans for 10 minutes before turning out onto cooling racks. Cool the cakes upside down.
- To make the frosting; place the butter into a clean mixing bowl and whip on medium high speed for 2 minutes.
- Add the powdered sweetener a spoonful at a time, once it is all combined add the vanilla.
- Continue whipping until the frosting is pale and fluffy. The cream can be added to make the frosting softer.
- Place one of the cooled walnut cakes onto a cake stand or serving platter. Spoon on one-third of the frosting and smooth over with a pallet knife.
- Top with the second cake and spread half the remaining frosting over the top and down the sides of the cake, until it is completely covered.
- Press the walnuts into the top to decorate.
- Cut into slices and serve.
Keto Walnut Cake with Sugar-Free Vanilla Frosting
This Keto Walnut Cake is the ideal sweet treat for dessert or enjoy a slice for afternoon tea. It’s fluffy and light with tasty sugar-free vanilla buttercream frosting.
Print Pin Email Servings: 12 servings
Calories: 418kcal
Unit Conversion
Ingredients
Walnut Cake Ingredients:
- 1 ½ cups Almond Flour
- 2 tablespoons Coconut Flour
- 2 teaspoons Baking Powder
- 1 cup Unsalted Butter softened
- ½ cup Erythritol granulated
- 4 large Eggs
- ⅓ cup Unsweetened Almond Milk
- 2 teaspoons Vanilla Extract
- 1 cup Walnuts finely chopped
Frosting Ingredients:
- ¾ cup Unsalted Butter softened
- ½ cup Erythritol powdered
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Heavy Cream optional
- 8 Walnuts for decorating
Instructions
- Preheat your oven to 160C/320F. Grease 2 x 8in round cake pans and line the base with parchment paper. Set aside.
- Sift the almond flour, coconut flour and baking powder into a mixing bowl. Set aside.
- Place the butter and erythritol into a large mixing bowl and beat with a hand mixer for 5 minutes, or until the butter is pale and fluffy.
- In a third bowl, add the eggs, milk and vanilla. Whisk together until combined.
- Pour half the flour mixture and half the egg mixture into the creamed butter and fold together with a spatula until just combined.
- Add the remaining flour, egg mixture, and walnuts, and gently fold, taking care not to over mix.
- Split the cake batter evenly between the 2 prepared cake pans and smooth out.
- Bake for 35-45 minutes, until the cakes no longer jiggle, and an inserted skewer comes out clean.
- Cool in the pans for 10 minutes before turning out onto cooling racks. Cool the cakes upside down.
- To make the frosting; place the butter into a clean mixing bowl and whip on medium high speed for 2 minutes.
- Add the powdered sweetener a spoonful at a time, once it is all combined add the vanilla.
- Continue whipping until the frosting is pale and fluffy. The cream can be added to make the frosting softer.
- Place one of the cooled walnut cakes onto a cake stand or serving platter. Spoon on one-third of the frosting and smooth over with a pallet knife.
- Top with the second cake and spread half the remaining frosting over the top and down the sides of the cake, until it is completely covered.
- Press the walnuts into the top to decorate.
- Cut into slices and serve.
Video
Sugar Free Walnut Cake Recipe – Easy To Make, Healthy & Delicious (Low Carb & Keto)
Nutrition
Serving: 150g | Calories: 418kcal | Carbohydrates: 6g | Protein: 7g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 135mg | Sodium: 40mg | Potassium: 141mg | Fiber: 3g | Sugar: 1g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
How Store Keto Walnut Cake
Store leftover Keto Walnut Cake on the counter for 2 days, in the fridge for up to 1 week, or freeze for up to 3 months.
Just be sure to defrost the frosted cake in the fridge, as any heat will completely melt the frosting.
Looking for more delicious Keto Cake recipes? Try our;
To make a larger batch of this Keto Walnut Cake recipe adjust the servings above.
Absolutely delicious. I added prunes and cinnamon it was lovely
Excellent, thanks for the feedback, Julie. Glad it worked out for you.
I want to make this cake for my son’s smash cake? Can I use smaller cake pans?
Hi Liz,
You can try. We haven’t tried it so we don’t know, sorry.