Keto Saffron Almond Cake – Buttery, Moist & Holiday-Perfect
Golden, rich, and irresistibly soft — this Keto Saffron Almond Cake combines buttery texture with warm holiday flavor in a low-carb dessert that feels truly special.
Ingredients
- 2 cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp saffron threads
- ½ cup butter (melted)
- ½ cup granulated erythritol
- 3 large eggs
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for extra aroma)
Optional toppings
- Powdered erythritol for dusting
- Whipped cream
- Toasted sliced almonds
Instructions
- Preheat oven to 350 °F. Grease or line an 8-inch cake pan with parchment paper.
- Bloom saffron: Steep saffron threads in 1 tbsp warm cream for 10 minutes.
- Mix dry ingredients: In a bowl, whisk almond flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, beat melted butter, erythritol, eggs, vanilla, and almond extract until smooth.
- Combine: Stir in the saffron cream, then fold dry ingredients into wet until just combined.
- Pour and bake: Transfer batter to the prepared pan and smooth the top. Bake 30–35 minutes, until golden and a toothpick comes out clean.
- Cool: Let cake cool 10 minutes in the pan, then transfer to a rack to cool completely.
- Serve: Dust with powdered sweetener or top with whipped cream and almonds.