Almond Flour Apricot Cake

Almond Flour Apricot Cake

Tasty and healthy almond flour apricot cake is low carb and keto. It's also very easy to make!
Course Dessert
Cuisine American
Keyword apricots, cake
Prep Time 15 minutes
Cook Time 30 minutes
Rest time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 228kcal
Author Vered DeLeeuw


  • 1 tablespoon soft unsalted butter, for pan
  • 4 large eggs
  • 2 tablespoons whole milk
  • 4 tablespoons unsalted butter, melted, divided
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups blanched finely ground almond flour (6 oz)
  • 1/2 teaspoon baking soda
  • 4 medium apricots, cut in half and pitted


  • Preheat oven to 350 degrees F. Grease a standard 9-inch pie plate with 1 tablespoon butter.
  • In a medium bowl, whisk together the eggs, milk, 3 1/2 tablespoons of the melted butter (reserving 1/2 tablespoon for later), vanilla, stevia and kosher salt.
  • Add the almond flour, whisking it until very smooth. Whisk in the baking soda.
  • Transfer the batter to the prepared pan. Use a spatula to spread evenly. 
  • Place 7 apricot halves on top, cut side down, gently pressing them into the cake (the 8th apricot half is a bonus for the cook!). Brush the tops of the apricots with the remaining 1/2 tablepsoon of melted butter.
  • Bake the apricot cake until it's golden and fragrant, and a toothpick inserted in center comes out dry, about 30 minutes.
  • Remove the pan from the oven. Place on a wire rack to cool for about 20 minutes before slicing and serving.



Serving: 1slice | Calories: 228kcal | Carbohydrates: 7g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Sodium: 187mg | Fiber: 3g | Sugar: 3g