Low Carb Almond Cake

Italian Low Carb Almond Cakes

Not sure why, but I think of most New Yorkers as Italian. They’re not, but my memories of living in the Northeast are of times we visited the famous Arthur Ave in the Bronx and the assertive cab drivers.

There seemed to be this energy in the air of passionate people that love food and their families. So when I think of New York I think Italian. And when I think of Italian I think family meals.

Clearly I am not Italian. I’m as Irish as they get, but I that passion for food that only an Italian grandmother would have. So, when I was thinking of new recipes and what would an Italian grandmother make I remembered the classic beautiful not low carb almond cakes I would see as I shopped New York City Italian bakeries.

Moist and Dairy Free Almond Cake

Mini Cakes

I also wanted to make mention that I like to make desserts in single portion size. When I make a whole cake or pie it’s usually for a party. These muffin sized cakes are perfect for single servings and are great for storing in the freezer.

Low Carb Italian Almond Cake

Olive Oil

I like to use olive oil in my Low Carb Almond Cakes. Instead of using butter the olive oil gives an unbelievable moistness. The extra virgin olive oil gives the mini delights an airiness that most cake don’t seem to have. However, the muffin top of this cake has a nice crunch.

Almond Cake


This part is optional and totally up to you, but the almonds on top are quite pretty. I usually sprinkle on the sliced almonds towards the end of the baking so they don’t burn.

Almond Cake

Staying on track

Using a simple dessert like this every now and again really helps me stay on track with my health and fitness. I don’t need to be eating these Low Carb Almond Cakes all the time, but an occasional treat is satisfying and delicious.


Low Carb Almond Cake

Low Carb Almond Cake

I like to think of these mini Olive Oil and Almond Cakes as something my Italian Grandmother would bake after school one day. Unfortunately I have no Italian Grandmother, but these still remind me of something very Italian.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast, Dessert, keto dessert
Cuisine: French, Italian
Keyword: almond, almond cake, olive oil cake
Servings: 12 cakes
Calories: 244kcal


Garnish (optional)


  • Preheat oven to 350* and line 12 muffin cups with parchment paper liners.
  • Use a whisk mix together the olive oil and powdered sweetener. Whisk in the eggs one at a time until fully incorporated. Continue by adding in the almond milk and almond extract and continue to stir all the wet ingredients together.
  • In a separate bowl sift together almond flour, coconut flour, salt and baking powder to ensure no lumps. Slowly whisk dry ingredients into the wet ingredients until fully mixed together.
  • Pour the batter into each of the 12 muffin cups and bake for 25-30 minutes. (optional) At the 20 minute mark open the oven and carefully sprinkle a few slices of almond on each cake. Continue cooking for about 5 minutes. Cakes should be just slightly browned on the edges.
  • Remove from oven and sprinkle with powdered sweetener.


Calories: 244kcal | Carbohydrates: 6g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 94mg | Potassium: 104mg | Fiber: 3g | Sugar: 1g | Vitamin A: 79IU | Calcium: 86mg | Iron: 1mg
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Healthier skin, too!

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