Keto Cake
(New Year’s Cake)

Fluffy, citrusy, low-carb, and perfect for any celebration

Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
Servings: 12 slices

Why You’ll Love This Recipe

This Keto Cake is the perfect combination of tradition and health-conscious indulgence. Lightly sweet, bursting with citrus aroma, and topped with crunchy almonds, it’s a festive cake you can enjoy without breaking your keto lifestyle. Even better, it keeps beautifully for days and tastes even better as the flavors develop.

Ingredients

• 300 g eggs (about 6 large eggs)

• 250 g almond flour

• 150 g erythritol/stevia blend (1:1, e.g., Sukrin Gold)

• 50 g citrus zest (orange, lemon, or mandarin, soaked in…)

• 50 g vodka or liquid of choice (optional, replace with water or unsweetened juice)

• 100 g butter, melted

• 10 g baking powder

• 20 g water

• 25 g coconut flour

• 4 g salt

• ½ stick natural vanilla

For the pan:

• 25 g butter or coconut oil (neutral flavor), or line with parchment paper

Topping (optional):

• Powdered erythritol

• Sliced almonds

Instructions

1. Preheat oven to 175°C (fan setting).

2. Grease a round cake tin with butter or line with parchment paper.

3. In a large bowl, combine all ingredients. Mix with a fork for the best consistency.

4. Pour the batter into the prepared tin.

5. Bake for 25 minutes or until golden and a toothpick comes out clean.

6. Allow to cool, then sprinkle with powdered erythritol and decorate with sliced almonds.

Storage

• Keeps well at room temperature for several days.

• Stays fresh up to a week.

• Can be frozen in slices for up to 3 months.

Nutrition (per whole cake)

• Calories: 3060 kcal

• Protein: 95 g

• Fat: 259 g

• Fiber: 50 g

• Net Carbs: 29 g

Tips & Variations

• For a stronger citrus flavor, increase zest and add a few drops of orange extract.

• Make it festive by hiding a coin inside (traditional for Vasilopita).

• Turn it into cupcakes by baking in lined muffin tins for 15–18 minutes.