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Low-Carb Vanilla Latte Cake with Toasted Almond Glaze

Love Coffee? Well, Then You'll LOVE This Moist Vanilla Latte Flavored Cake Topped with Sweet Almond Glaze and Crunchy Toasted Almonds! Only 1.2 Net Carbs!

In my opinion, there are not enough coffee flavored baked goods out there. I adore coffee! Seriously, I drink it for the taste, not the caffeine content, most of the time anyway. There is nothing like a creamy vanilla latte. I wanted to impart those flavors into a loaf cake, and boy did I ever. I made sure this cake really had a good coffee flavor you can taste right away with hints of the vanilla coming through. The level of moistness in this cake is off the charts! It is so tender and moist, you won't believe it. When brainstorming about what type of glaze to use on this gorgeous cake, it dawned on me that almond's nutty flavor would compliment the coffee flavor perfectly, and it does. I completely drench the top of this cake not once but twice with the almond glaze and then generously top it with crunchy toasted sliced almonds. It really is beautiful, and it is only 90 calories and 1.2 net carbs per slice.

Low-Carb Vanilla Latte Cake with Toasted Almond Glaze


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For the cake:

1/2 C unsweetened almond milk

2 tsp instant espresso powder (I use Ferrara instant espresso)

3/4 C Swerve

1 C Almond Flour (I like Blue Diamond finely ground almond flour)

1/2 C coconut flour (I use Anthony's Organic coconut flour)

1 tsp baking powder

1/2 tsp salt

2 extra large eggs

2 tsp vanilla extract

1 Tbsp coconut oil, melted

1/3 C almonds, toasted

For the Glaze:

1/2 C unsweetened almond milk

1/2 tsp vanilla extract

1/2 tsp almond extract

pinch of salt


Preheat your oven to 350 degrees and spray 8x4 loaf pan with coconut oil. Set aside.

Place your sliced almonds in a dry skillet over medium-high heat, cook for about 3-4 minutes, tossing them around in the pan every few seconds, until they are light brown and toasted. Transfer the almonds to a bowl and set aside to cool while you make the cake.

In a small bowl, add the almond milk and microwave for 30 seconds. Remove from the microwave and add the instant espresso powder. Stir until completely dissolved. Add the brewed coffee and Swerve and stir. Set aside.

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Add the coffee mixture to the dry ingredients and mix thoroughly. Then add the eggs, Nutpods, and vanilla, stirring until smooth. Add the melted coconut oil and incorporate it thoroughly.

Pour the cake batter into the prepared loaf pan and place it into your preheated oven. Bake for 1 hour to 1 hour and 15 minutes or until the top looks slightly golden and a toothpick inserted into the center comes out clean or with a few crumbs. The cake's edges should also spring back when you press down lightly on them with your finger.

Remove the baked cake from the oven and cool in the pan on top of a wire rack for 30 minutes.

Run a knife around the edges of the cake and flip over to remove from the loaf pan. Let the cake cool for an additional 15 minutes. Make the glaze.

Add the Swerve confectioners and almond milk and whisk until smooth. Add the vanilla, almond extract, and pinch of salt and whisk until completely smooth.

Using a toothpick, poke holes all over the top of the cake about 1/2 an inch apart. Spoon on about 1/4 cup of the glaze and allow to soak into the cake for a few minutes or until you can see the holes in the cake again. Then pour the remaining glaze over the cake, allowing it to drip down the sides. While the glaze is still wet, top the cake with the sliced toasted almonds. The glaze will set as the cake completely cools. Slice and enjoy!

Note: Due to the moisture content of this cake, it is best stored in the refrigerator. It will keep for about a week in the fridge and then transfer to the freezer. Also, you may not use all of the glaze. If this is the case, you can store the leftover glaze in an airtight container in the refrigerator for up to a week and use it on anything!

The cake out of the oven and cooling in the pan.

Now I've removed the cake from the pan and it will cool for another 15 minutes.

I've poked holes all over the cake and spooned some of the glaze over the top. As you can see the cake has absorbed some of the glaze and you can see some of the holes I poked into it again. Tip: use a piece of foil underneath your wire rack while you glaze for easy cleanup!

Topped with another layer of glaze and toasted almonds!

The finished loaf! Just GORGEOUS!

Sliced up and ready to serve!

A closeup of the inside of the cake. So so moist, yummmm!

Comments and questions welcomed below!

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