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This low-carb apricot cake is a remake of my mum's recipe. She made this cake every summer using apricots we had (and still do) in our garden. It's a simple low-carb and gluten-free cake to enjoy with a cup of coffee. Make sure to tag me on Instagram when you make it — Enjoy!
Are Apricots Keto?
Let me start by saying that there is no such thing as a "keto" ingredient.
If your goal is to achieve ketosis (which is by no means necessary for weight loss), you simply need to restrict your carbohydrate intake to a low level. Achieving ketosis has nothing to do with eating "keto" foods. For some people the level that allows them to enter and maintain ketosis is at 20 to 30 grams of net carbs, for others it's less than 20 grams of total carbs.
Having said that, some ingredients are more suitable for a keto diet than other foods. A great example is avocado which contains 1.8 g net carbs per 100 grams (3.5 oz). The same amount of wild blueberries is 9.7 g net carbs and the same amount of apricots is 9.1 g net carbs. This means that you can still enjoy eating whole foods such as fruits as long as you keep the serving size small.
In this cake you will only have half of an apricot per serving. This will satisfy your fruit cravings without spiking your blood sugar. If you can't get apricots, try peaches or nectarines instead.
Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs6.4 grams
Protein10.9 grams
Fat25.9 grams
Calories306 kcal
Calories from carbs 8%, protein 14%, fat 78%
Total carbs10.1 gramsFiber3.7 gramsSugars4.9 gramsSaturated fat8.5 gramsSodium165 mg(7% RDA)Magnesium75 mg(19% RDA)Potassium316 mg(16% EMR)
Ingredients (makes 10 servings)
Cake base:
Crumble topping:
- 1/2 cup almond flour (50 g/ 1.8 oz)
- 1 tbsp unsalted butter (15 g/ 0.5 oz)
- 1 tbsp granulated low-carb sweetener such as Erythritol or Swerve (10 g/ 0.4 oz)
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). (Note: If you are viewing this recipe from the KetoDiet App, make sure to check the blog post for all tips and detailed instructions.)
- Prepare the cake base. In a mixing bowl, or a bowl of your stand mixer, combine the almond flour, coconut flour, whey protein powder, sweetener, baking powder, lemon zest and vanilla. (If you're using liquid vanilla extract, you will need to add it to the liquid ingredients in step 3.)
- Separate the egg whites from the egg yolks. In another bowl, use a stand mixer or a hand mixer to cream the butter with sweetener. Add the egg yolks and process until well combined.
- In a third bowl, whip the egg whites until soft peaks form.
- Add about a third of the dry mixture into the bowl with the egg mixture and process until combined. Add the remaining dry mix in two parts and process more.
- Finally, add about a third of the fluffy egg whites and slowly mix in. Add the remaining egg whites and gently fold in.
- Transfer the batter into a round spring form pan lined with parchment paper. It's better if you line the sides too as the cake won't stick to it. (I used a large 9-inch (23 cm) pan but you can use a deeper 8-inch (20 cm) pan although you won't be able to fit as many apricots on top.)
- Top with the apricots, cut side down. You could cut the apricots in half or in smaller wedges. Larger pieces tend to sink down once baked so you may want to use smaller pieces.
- Transfer into the oven and bake for 40 to 50 minutes or until the top is golden and the cake is set inside. You can use a wooden stick to test for doneness.
- Meanwhile, prepare the crumble topping. In a small bowl combine the remaining almond flour, butter and sweetener until you get a cookie like dough.
- Remove from the oven (keep the heat on) and add the crumble topping. Place back and bake for another 5 to 8 minutes.
- Remove from the oven and let the cake cool down before removing it from the pan.
- Slice and serve!
- To store, cover and refrigerate for up to 5 days. You can freeze any leftover slices in a sealed container for up to 3 months.
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.8 g | 4.3 g | 10.5 g | 118 kcal |
| Coconut flour, organic |
| 0.3 g | 0.5 g | 0.5 g | 11 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0.1 g | 2 g | 0 g | 8 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 9.2 g | 81 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.5 g | 1.9 g | 29 kcal |
| Apricots, fresh |
| 2.7 g | 0.4 g | 0.1 g | 14 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 1.1 g | 2.6 g | 30 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.2 g | 10 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 slice |
| 6.4 g | 10.9 g | 25.9 g | 306 kcal |
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