Almond Creme Cake


Almond Cake with Almond Crème Frosting

Almond Cake with Almond Crème Frosting

Almond Crème Cake


Serves 6 or makes 6  cupcakes

Net carbohydrates               13g.


Chef’s note: I like to use an 8-8 ½ inch spring-form pan (well greased) or cupcake tin lined with paper cups.

2/3  -cup flour (you can replace up to 1/2 the amount with whole wheat flour)

½ cup toasted almonds OR 1/3 cup almond flour

1-tsp. cinnamon

* 1/8 tsp. ground cardamom (if you can find it)

1 – tsp. baking powder

1 –tsp, baking soda (1/2 into dry mix, ½ into wet mix)

pinch of salt

1/2 – stick (4 ounces) of butter at room temperature

¼ cup vegetable oil


3 – large eggs at room temperature

1 tsp. pure vanilla extract

½ tsp. almond extract

2 – tbsp. sour cream (Low fat is ok BUTNOT fat free)

1 – tsp. cider vinegar

*NOTE: Cardamom is sometimes hard to find sometimes. If you can find it, it adds a nuance to the cake. I keep my ground cardamom frozen.



Bake in a Pre heated 350 oven

Dry Ingredients

In a food processor:

Combine nuts, salt, and 1/3 cup flour. Pulse until the nuts are totally pulverized. Add the remaining 1/3 cup flour, and spices. Pulse until combined. Add baking soda and baking powder and pulse until combined. (I almost always do this a day ahead),

Wet Mixture

Easiest if you have a stand mixer

Cream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl

Add vanilla and almond extracts.

Combine the sour cream and vinegar. Add remaining ½ tsp. of baking soda to sour cream and stir.

Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.


Spoon the batter into baking pan and bake for 26-28 minutes (17-22 minutes for cupcakes) or until tester comes out dry from the center.

Allow to cool and remove from baking pan before frosting.

Almond Crème Frosting

Covers one 8 inch cake generously

Net carbohydrates      16 per cake or 2.5 per slice


8 ounces cream cheese (can use low fat but NOT Fat free)


½  Tsp. Vanilla extract

½  Tsp. Almond extract

1 TBSP. Amaretto Liquor (optional)


Bring the cream cheese to room temperature either by leaving out overnight or by removing the cheese from the package and microwaving it for 12seconds then turning it a quarter turn and microwave it another 12 seconds and repeating until the cream cheese has softened, Beat all ingredients until smooth and frost cake when it is still slightly warm.

To keep the serving plate clean, turn cake out on to two pieces of parchment or waxed paper each big enough to cover ½ of the cake. Frost and remove paper before chilling.