Dairy-Free Keto Almond Cream Cake
This dairy-free keto almond cream cake is a decadent and guilt-free dessert. It has a creamy, melt-in-your-mouth texture and is loaded with the goodness of almonds. The cake is no-bake, so it is easy to prepare. It is also low in carbs and contains no gluten, dairy, or added sugar, making it a healthy and delicious treat.
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
