Let’s be honest, “diet” and “dessert” don’t usually hang out. But what if I told you there’s a rebel in the baking world, a treat so delicious it laughs in the face of restrictions? I’m talking about a dairy-free keto almond cream cake that’s so good, it’ll make you forget you’re eating healthy. Get ready to have your cake and eat it too, because this recipe is about to blow your mind (and your taste buds)!
This is easily one of my all-time favorite vegan keto desserts!
What is creamcake and how do you make it?
Creamcake, as the name suggests, is a cake that has a creamy melt-in-the-mouth texture. It is very similar to a cheesecake. The only difference between a creamcake and cheesecake is the absence of the tangy element in creamcake. Cheesecake has sour cream and even a few drops of lemon juice. This is not the case when it comes to creamcakes.
The creamcake recipe shared here is made with a nutty flavored almond crust and the filling has the goodness of almond cream. Overall, it’s a very almondy cake. And the best part is that it doesn’t need any baking!
It’s a no-bake dairy free keto creamcake loaded with the goodness of almonds!
What substitutions can you make?
Well, this cream cake can be made with any flavor of your choice. You can substitute the almond
cream with coconut cream and make a coconut flavored creamcake. The possibilities are
endless when it comes to cream cakes. Cashews is another flavor that can replace almonds.
You can try with hazelnuts or any other nut of your choice.
You can even use dairy to make this cream cake. Since we are going for a dairy-free keto
cream cake, we had avoided dairy products for this recipe.
Using a mixture of walnuts, coconut flour and flaxseed meal, in place of the usual flour and oats makes this crumble a great low-carb alternative.
What is the trick to this dairy-free almond cream cake?
The secret to making a dairy-free almond cream cake is the creamilicious almond cream. Make sure to make a delicious almond cream to get the right texture of the cake.
To make the best almond cream, soak skinless almonds in hot water for almost 2 hours. The longer you soak, the softer the almonds turn out to be. And when you blend them, you get the creamiest almond cream.
Storage and Freezing Instructions
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake for up to 3 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Thaw overnight in the refrigerator before serving.
Serving Suggestions
- Presentation: Garnish the cake with fresh berries, a sprinkle of chopped nuts, or a drizzle of sugar-free chocolate sauce for an elegant touch.
- Pairings: Serve the cake with a dollop of coconut whipped cream or a scoop of keto-friendly ice cream. It also pairs beautifully with a cup of coffee or tea.
- Beverages: Complement the rich flavors of the cake with a glass of unsweetened almond milk or a keto-friendly smoothie.
Variations and Customizations
- Chocolate lovers: Add 2-3 tablespoons of unsweetened cocoa powder to the cake batter for a rich chocolate flavor. You can also swirl in sugar-free chocolate chips or top the cake with a sugar-free chocolate ganache.
- Citrus zest: Add 1-2 teaspoons of lemon or orange zest to the cake batter for a burst of citrusy freshness. A light citrus glaze made with sugar-free sweetener and lemon/orange juice would also be delicious.
- Spice it up: Add a pinch of warm spices like cinnamon, nutmeg, or cardamom to the cake batter for a cozy flavor. You can also incorporate these spices into the cream filling for an extra layer of warmth.
- Nutty additions: Experiment with different nuts in the crust or as a topping. Walnuts, pecans, or hazelnuts would all be delicious choices. You can also add a layer of chopped nuts to the cream filling for a delightful crunch.
See also: Keto Strawberry and Rhubarb Crumble
Dairy-Free Keto Almond Cream Cake
Ingredients
For the no-bake keto crust
- 1 cup blanched almond flour
- 4 tbsp erythritol (powdered)
- 1 pinch cinnamon powder
- 5 tbsp plant-based butter
For the almond cream
- 2 cups raw almonds (skinless)
- 1 bowl hot water (to soak almonds)
For the cream cake filling
- prepared almond cream
- 1.5 cups almond milk (unsweetened)
- 4-5 tbsp erythritol (adjust to taste)
- 2 tsp almond extract
- 1 pinch salt
Instructions
- For the no-bake keto crust, mix all ingredients mentioned under "For the no-bake keto crust" in a mixing bowl. You can add the pant-based butter more if required.
- Once you get a crumbly texture, it's time to set it into a base.
- Press it down onto a pie pan or a cheesecake dish and shape it properly. Make sure you press it properly so that the base is even throughout.
- Let the base chill in the refrigerator for 30 minutes. This helps the butter to harden and make the base sturdy.
- Next, time to prepare the almond cream. Take raw skinless almonds in a large bowl and pour hot water over it. Let it soak for at least 15 minutes. If you want to soften the almonds more, then you can soak them for 2 hours.
- Drain the water and blend the almonds into a smooth paste. If the almonds are not soft enough, add 2 tbsps of almond milk and blend again. The end result should be a creamy almond paste.
- Once the almond cream is ready, add all the ingredients into a mixing bowl and mix.
- Pour the prepared mixture over the chilled base. Chill it again in the refrigerator for 2 hours.
- Cut the cake into slices. Garnish with chopped almonds and serve!
Notes
