19 Low-Carb Cake Recipes for Health-Conscious Bakers

Are you one of the many people who want to eat healthy food? Most people, about 60%, choose food that is good for their body. You can still have yummy cakes without ruining your diet. You can find many special cake recipes that are low in carbs, which means they won't make you gain weight.

These 19 low-carb cake recipes are perfect for people who want to be healthy and happy. They will help you satisfy your sweet tooth without feeling guilty.

1. Almond Flour Vanilla Bean Cake

Delicious low-carb cake made with almond flour and vanilla bean.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1 vanilla bean, split lengthwise

Instructions

1. Preheat the oven to 325°F (165°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, granulated sweetener, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla extract and scrape the seeds from the vanilla bean into the mixture.
6. Gradually add the dry ingredients to the wet ingredients, alternating with heavy cream, beginning and ending with dry ingredients.
7. Divide the batter evenly between prepared pans and smooth tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

2. Low-Carb Chocolate Lava Cake

Rich, gooey low-carb chocolate lava cake for a decadent treat.

Ingredients

• 4 large eggs
• 1/2 cup granulated sweetener
• 1/2 cup melted coconut oil
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup almond flour

Instructions

1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together almond flour, cocoa powder, and salt.
3. In a large bowl, whisk together eggs, sweetener, and melted coconut oil.
4. Add vanilla extract to the egg mixture and whisk until combined.
5. Gradually add the dry ingredients to the egg mixture and whisk until smooth.
6. Pour the batter into 4 ramekins or small cups.
7. Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
8. Remove from oven and let cool in the ramekins for 1 minute.
9. Run a knife around the edges to release the cake and invert onto plates.
10. Serve immediately and enjoy.

3. Coconut Flour Carrot Cake

Moist and flavorful carrot cake made with coconut flour.

Ingredients

• 1 1/2 cups coconut flour
• 1/2 cup granulated sweetener
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 2 cups grated carrots
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine coconut flour, sweetener, and baking soda.
3. In a separate bowl, whisk together melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in grated carrots and chopped walnuts.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

4. Sugar-Free Cheesecake

A rich and creamy dessert with a graham cracker crust, perfect for those with dietary restrictions.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sweetener
• 1/2 cup melted butter
• 16 ounces cream cheese
• 1/2 cup granulated sweetener
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

1. Preheat oven to 325°F and prepare a springform pan with parchment paper.
2. Mix the graham cracker crumbs and sweetener, then stir in melted butter until well combined.
3. Press the crust mixture into the prepared pan and bake for 10 minutes.
4. Beat the cream cheese until smooth, then add sweetener and beat until combined.
5. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
6. Pour the cheesecake batter into the prepared pan over the crust.
7. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
8. Let the cheesecake cool completely, then refrigerate for at least 4 hours.
9. Top with sour cream before serving, if desired.

5. Lemon Poppy Seed Pound Cake

Moist and flavorful lemon poppy seed pound cake perfect for any occasion.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds

Instructions

1. Preheat oven to 325°F (160°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, combine almond flour, granulated sweetener, and salt.
3. In a separate bowl, whisk together butter, eggs, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the poppy seeds.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6. Gluten-Free Red Velvet Cake

Moist and flavorful gluten-free red velvet cake with a hint of cocoa.

Ingredients

• 2 cups almond flour
• 1 cup granulated sweetener
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine almond flour, granulated sweetener, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the softened butter, eggs, egg yolks, red food coloring, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

7. Keto Tiramisu Cake

Keto Tiramisu Cake is a low-carb dessert with ladyfingers and mascarpone cream.

Ingredients

• 8 ounces mascarpone cheese
• 1/2 cup granulated sweetener
• 2 large egg yolks
• 1/2 cup strong brewed coffee
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup ladyfingers made from almond flour
• 1/4 cup chopped dark chocolate
• 1/4 cup chopped pistachios

Instructions

1. In a large mixing bowl, combine mascarpone cheese, granulated sweetener, and egg yolks, and mix until smooth.
2. Add the brewed coffee, almond milk, and vanilla extract to the bowl and mix until well combined.
3. Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side.
4. In a large serving dish, create a layer of ladyfingers.
5. Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat the layers, starting with the ladyfingers, then the mascarpone mixture, and finally another layer of ladyfingers.
7. Top the cake with chopped dark chocolate and pistachios.
8. Refrigerate the cake for at least 3 hours before serving.

8. Flourless Chocolate Truffle Cake

Rich, decadent flourless chocolate truffle cake for a low-carb dessert.

Ingredients

• 8 ounces dark chocolate
• 1 cup granulated sweetener
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 425°F (220°C) and grease two 8-inch round cake pans.
2. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
3. In a large mixing bowl, whisk together the sweetener, eggs, and vanilla extract.
4. Add the softened butter to the sweetener mixture and whisk until well combined.
5. Pour the melted chocolate into the sweetener mixture and whisk until smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
8. Remove from the oven and let cool in the pans for 1 minute before transferring to a wire rack to cool completely.

9. Cream Cheese Pound Cake

Rich and moist cream cheese pound cake with a low-carb twist.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together almond flour, granulated sweetener, and baking powder.
3. In a large bowl, beat the butter and cream cheese until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

10. Cinnamon Swirl Coffee Cake

Moist and flavorful coffee cake with a sweet cinnamon swirl.

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup unsalted butter, melted
• 4 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a large bowl, combine almond flour, granulated sweetener, and melted butter.
3. Beat in eggs, cinnamon, and vanilla extract.
4. Pour half of the batter into the prepared baking dish.
5. Mix chopped walnuts with a pinch of cinnamon and sprinkle over the batter.
6. Pour the remaining batter over the walnut mixture.
7. Use a knife or spatula to create a swirly design on top.
8. Bake for 35-40 minutes or until a toothpick comes out clean.
9. Let the coffee cake cool before slicing and serving.

11. Low-Carb Banana Nut Cake

Low-Carb Banana Nut Cake is a delicious and healthy dessert option.

Ingredients

• 3 large eggs
• 1/2 cup granulated sweetener
• 1/2 cup melted coconut oil
• 1/2 cup mashed banana
• 1/2 cup chopped walnuts
• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a large mixing bowl, combine the eggs, granulated sweetener, and melted coconut oil.
3. Add the mashed banana, chopped walnuts, almond flour, baking powder, salt, and vanilla extract to the bowl.
4. Mix the ingredients well until a smooth batter forms.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

12. Raspberry Almond Flour Cake

Raspberry Almond Flour Cake is a moist and flavorful dessert.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 325°F (165°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine the almond flour, granulated sweetener, and salt.
3. In a separate bowl, whisk together the butter, eggs, heavy cream, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

13. Chocolate Avocado Mousse Cake

Rich, velvety chocolate cake made with avocado mousse.

Ingredients

• 3 ripe avocados
• 1 cup granulated sweetener
• 1/2 cup unsweetened cocoa powder
• 1/2 cup melted chocolate
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a blender, puree the avocados until smooth.
3. In a separate bowl, whisk together the sweetener, cocoa powder, and melted chocolate.
4. Add the heavy cream, eggs, vanilla extract, and salt to the chocolate mixture and whisk until combined.
5. Fold the chocolate mixture into the avocado puree until well combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool completely in the pans before frosting and assembling.

14. Pecan Praline Cake

Moist pecan praline cake with a rich caramel flavor.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup melted butter
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, granulated sweetener, and salt.
3. In a separate bowl, whisk together melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in chopped pecans.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

15. Orange Blossom Water Cake

Delicate orange blossom water infused cake with a moist and fluffy texture.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons orange blossom water
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 325°F (160°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, granulated sweetener, baking powder, and salt.
3. In a large bowl, whisk together softened butter, eggs, and orange blossom water.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

16. Low-Carb S'mores Cake

Indulge in a low-carb s'mores cake with rich chocolate and toasted marshmallows.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup marshmallows
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, granulated sweetener, and cocoa powder.
3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the prepared pans and bake for 20-25 minutes.
6. Remove from oven and let cool completely.
7. Toast marshmallows using a kitchen torch or under the broiler for 30 seconds.
8. Melt chocolate chips in a double boiler or in the microwave in 30-second increments.
9. Assemble the cake by spreading melted chocolate on top of one cake layer, followed by toasted marshmallows, and finally the second cake layer.
10. Drizzle with additional melted chocolate if desired.

17. Espresso Chocolate Chip Cake

Rich, mocha-flavored cake with dark chocolate chips.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup melted coconut oil
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, sweetener, cocoa powder, and salt.
3. In a large bowl, whisk together eggs, melted coconut oil, espresso powder, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Fold in the dark chocolate chips.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

18. Vanilla Bean Bundt Cake

Moist and flavorful vanilla bean bundt cake with a low-carb twist.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup unsalted butter, melted
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon baking soda
• 1/4 teaspoon vanilla bean powder

Instructions

1. Preheat oven to 325°F (165°C) and grease a 10-inch bundt pan.
2. In a large bowl, combine almond flour, granulated sweetener, and baking soda.
3. In a separate bowl, whisk together melted butter, eggs, vanilla extract, and Greek yogurt.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in vanilla bean powder and salt.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

19. Cranberry Orange Upside-Down Cake

Cranberry Orange Upside-Down Cake is a moist and flavorful dessert.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sweetener
• 1/4 cup unsalted butter, melted
• 4 large eggs
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 1/4 cup orange zest

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 10-inch tube pan.
2. In a large bowl, whisk together almond flour and granulated sweetener.
3. Add melted butter, eggs, Greek yogurt, and vanilla extract to the bowl and mix until well combined.
4. Fold in cranberries, orange juice, and orange zest.
5. Pour the batter into the prepared tube pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes.
8. Invert onto a serving plate and serve warm.

Conclusion

You'll find a million options with these 19 low-carb cake recipes. From almond flour to sugar-free treats, they cater to various diets. With unique flavors and ingredients, you can create countless moist and flavorful cakes, perfect for any occasion, while maintaining a healthy lifestyle, and that's a huge plus for health-conscious bakers like you.