Keto Sour Cream Cake

Festive Sour Cream Cake (Keto, Low Carb)

An incredibly moist almond flour cake topped with whipped cream cheese frosting and decorated with fresh berries. This Sour Cream Cake is perfect for July 4th and all summer.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 358kcal

Ingredients

Cake:

3 cups almond flour (280 g)
⅔ cup low carb sugar See menu bar for gram conversion
1 teaspoon sea salt
½ teaspoon baking soda
3 large eggs (I always use cold)
½ cup sour cream
¼ cup salted butter, melted (4 tbsp, 2 oz)
2 teaspoon vanilla extract
½ teaspoon stevia glycerite

Frosting:

6 oz cold cream cheese
⅓ cup low carb powdered sugar
¼ cup salted butter (very soft) (4 tbps, 2 oz)
¾ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon stevia glycerite (or to taste)

Garnish:

6 medium strawberries, halved
36 small blueberries
12 mint sprigs (optional)

Instructions

Cake Preparation:

Preheat oven to 350 degrees F and place rack in middle position. Spray a ¼ sheet pan (small jelly roll pan) with baking spray. Line the bottom with parchment paper and spray the paper.

Cake Procedure:

Stir almond flour before measuring with a whisk to break up any lumps. Measure all of the dry ingredients into a medium-large bowl. Whisk to thoroughly combine.
Add all of the wet ingredients to the dry ingredients and mix thoroughly with a hand mixer. Scrape the thick batter into the prepared sheet pan and smooth evenly with an offset spatula for best results.
Bake for 20-30 minutes. The cake should spring back when lightly pressed with a finger, but still sound slightly moist. Remove from oven and let cool completely. (I place a clean tea towel over the cake while it cools to trap in the steam.)

Frosting:

Place the cold cream cheese in a small-medium bowl with the powdered sweetener, vanilla extract and stevia glycerite. Beat with a hand mixer until the cream cheese is completely smooth and fluffy, about 1-2 minutes, scraping down the sides to incorporate any stray lumps. Add the soft butter and repeat.
Incorporate the heavy cream, ¼ cup at a time, whipping well between additions. Beat the frosting until it resembles whipped cream and the sweetener has dissolved.

Assembly:

Frost the cake. Garnish with fruit. Cut and Serve. Serves 12 at 4.5 net carbs each (including the fruit).

NOTES:

I always make my cakes in advance and cool completely before wrapping in cling film and refrigerating until needed. After frosting my cakes, I leave them uncovered in the refrigerator overnight. This helps the frosting "crust" a bit so cling film doesn't stick to it. (If using an all whipped cream frosting, I cover loosely with cling wrap use tooth picks to prevent the wrap from marring the cake. I don't leave it uncovered.)
I baked this cake two days before photographing. I frosted it the night before and left it in the fridge uncovered. Then, I carefully measured and cut my pieces. Lastly, I decorated it just before photographing. The strawberries were medium sized and the blueberries were very small. The biggest blueberries were medium sized with the others the size of small peas. I used mint from my garden, but you could use a larger single leaf of mint or very small triangles of lemon, too.
Always let a low carb cake sit on the counter for 10-20 minutes before enjoying. The fat solidifies in the fridge causing a firm texture which some mistake as being dry. I take my dessert out at dinner time and it is ready by the time we are finished.
This cake keeps well in the fridge for a week and can be frozen.

Video

Nutrition