Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cooling Time: 15 minutes
Total Time Including Cooling: 50 minutes
Servings: 12 cake pucks
Difficulty Level: Easy
Cuisine: American
Course: Dessert, Snack
Diet: Keto, Low-Carb, Gluten-Free
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup granulated keto sweetener (erythritol or monk fruit)
- 3 large eggs
- ¼ cup melted butter
- 2 tablespoons cream cheese, softened
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 tablespoons unsweetened almond milk (if needed)
Optional Toppings
- Sugar-free melted chocolate
- Powdered keto sweetener
- Chopped pecans
- Unsweetened shredded coconut
- Sugar-free cream cheese frosting
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Silicone muffin pan or mini cake mold
- Whisk
- Rubber spatula
- Cooling rack
- Oven
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a silicone cake puck mold or lightly spray a muffin pan with cooking spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the almond flour, coconut flour, baking powder, salt, and keto sweetener. Stir thoroughly to evenly distribute the ingredients.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the eggs until smooth. Add the melted butter, softened cream cheese, heavy cream, vanilla extract, and almond extract if using. Mix until the batter becomes creamy and smooth.
Step 4: Combine Everything
Slowly add the dry ingredients into the wet ingredients. Stir gently until a thick batter forms. If the batter appears too thick, add almond milk one tablespoon at a time until it reaches a scoopable consistency.
Step 5: Fill the Molds
Divide the batter evenly among the prepared molds, filling each about three-quarters full. Smooth the tops using the back of a spoon.
Step 6: Bake
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Step 7: Cool
Remove the pan from the oven and allow the cake pucks to cool for about 10 minutes. Carefully transfer them to a cooling rack and let them cool completely before serving.
Step 8: Decorate
Serve as they are or decorate with sugar-free frosting, melted keto chocolate, chopped nuts, or a light dusting of powdered keto sweetener.
Tips for Perfect Keto Cake Pucks
- Use room-temperature eggs for a smoother batter.
- Do not overmix the batter, as this can make the cakes dense.
- Measure almond flour accurately using the spoon-and-level method.
- Allow the cake pucks to cool completely before frosting.
- Silicone molds release the cakes more easily than metal pans.
- Add sugar-free chocolate chips for extra richness.
- Store leftovers in an airtight container to maintain freshness.
Flavor Variations
You can customize these keto cake pucks with different flavors:
- Add lemon zest for a fresh citrus version.
- Stir in unsweetened cocoa powder for chocolate cake pucks.
- Mix cinnamon and nutmeg for a warm spice flavor.
- Add chopped walnuts or pecans for crunch.
- Fold in unsweetened coconut flakes for tropical flavor.
- Use peppermint extract during the holidays.
- Add sugar-free peanut butter for extra richness.
Storage
Store the cooled cake pucks in an airtight container at room temperature for up to 2 days.
For longer freshness, refrigerate them for up to 7 days.
To freeze, wrap each cake puck individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions
These keto cake pucks pair wonderfully with:
- Fresh berries
- Sugar-free whipped cream
- Keto vanilla ice cream
- Hot coffee
- Herbal tea
- Unsweetened almond milk
- Sugar-free caramel sauce
They also make an excellent dessert for birthdays, holidays, brunches, family gatherings, or afternoon snacks.
Nutrition Information (Per Serving)
- Calories: 185
- Fat: 16 g
- Protein: 7 g
- Total Carbohydrates: 7 g
- Dietary Fiber: 3 g
- Net Carbohydrates: 4 g
- Sugar: 1 g
- Sugar Alcohols: 2 g
- Sodium: 145 mg
- Cholesterol: 62 mg
- Potassium: 95 mg
- Calcium: 70 mg