Have you ever tried Madeira Cake? It's a traditional British and Irish butter cake or sponge cake that's flavored with fresh lemon zest or orange zest.
In my low-carb version I replaced flour with almond flour, and used low-carb sweetener instead of sugar. This keto-friendly coffee cake is one of the easiest desserts. Best of all, one slice has just 4 grams of net carbs and less than 300 calories!
In many ways my low-carb version is similar this American-style Keto Pound Cake which is just as easy and delicious!
You can eat this cake alone or with some fluffy whipped cream. Madeira cake also makes the perfect base for a traditional English Trifle — stay tuned for my keto-approved recipe!
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Serving size slice
Allergy information for Low-Carb Madeira Cake
✔ Gluten free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, slice)
Net carbs3.3 grams
Calories from carbs 5%, protein 12%, fat 83%
Total carbs5.8 gramsFiber2.5 gramsSugars1.3 gramsSaturated fat7.3 gramsSodium152 mg(7% RDA)Magnesium70 mg(17% RDA)Potassium197 mg(10% EMR)
Ingredients (makes 10 servings)
- Preheat oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and line a loaf pan with parchment paper.
- Remove the butter from the fridge so it can reach room temperature. Measure out all of the ingredients.
Note: You can use 8 inch or 9 inch (20 or 23 cm) loaf pan. The more the batter spreads (wider, larger pan), the shorter the baking time. A smaller, deeper cake loaf pan will result in a higher rise.
- Add the baking powder to the bowl with almond flour and mix to combine.
Note: Instead of baking powder you can use a combination of baking soda and cream of tartar, or baking soda and lemon juice. Conversion: 1 tsp baking powder = 1/2 tsp cream of tartar (or 1 tsp lemon juice added to wet ingredients) + 1/4 tsp baking soda.
- Place the softened butter in a mixing bowl. Add the sweetener and using a hand mixer or a stand mixer, beat until smooth. Add the lemon zest and vanilla extract. Add the eggs and beat until well combined. Do not worry if it splits at this point.
- Add the almond flour while beating, a tablespoon at a time, until smooth dough forms.
- Transfer to the lined loaf pan and use a rubber spatula to spread evenly. Place in the oven and bake for 50 to 60 minutes, rotating the pan halfway to ensure even browning.
- Remove from the oven and let it cool down to room temperature before removing from the pan. Slice and serve. Store at room temperature for up to two days or in the fridge for up to a week. Freeze for longer storage (up to 6 months).
Ingredient nutritional breakdown (per serving, slice)
|Butter, unsalted, grass-fed|
|0 g||0.1 g||9.2 g||81 kcal|
|Allulose, natural low-carb sweetener|
|0.7 g||0 g||0 g||3 kcal|
|Egg, whole, fresh, raw (free-range or organic eggs)|
|0.1 g||2.5 g||1.9 g||29 kcal|
|Lemon zest (peel), fresh|
|0 g||0 g||0 g||0 kcal|
|Vanilla extract, sugar-free, alcohol-based|
|0 g||0 g||0 g||1 kcal|
|Almond flour (blanched ground almonds, almond meal)|
|2.2 g||5.4 g||13.1 g||148 kcal|
|Baking powder, gluten-free|
|0.2 g||0 g||0 g||1 kcal|
|Total per serving, slice|
|3.3 g||8 g||24.2 g||262 kcal|
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