Sugar Free Loaf Cake, Low Carb Recipe

Sugar Free Loaf Cake, Low Carb Recipe

I suggest for today a special loaf cake, sugar free and low carb - meaning that, instead of regular flour, we use low carb flour - almond flour, in this case. It can be replaced with any other nut flour you might have on hand. Although I took a small break from the low carb diet, I still can't give up completely - it's the only one which helps me feel comfortable when I want to lose some weight. Also, no matter how much I want to stop, I still crave for the classic sweets. Luckily, there are plenty of interesting low carb dessert recipes. You don't want to make too much use of them, but they are great for cravings and special events.

You can easily improvise and use this sugar free batter recipe to make a sugar free cake - as for the cream, 30% fat (whipping) cream will do - of course, with sweetener instead of sugar. I've served low carb cakes on several family occasions, without telling this to anyone, and they never guessed it was different.

I recommend using any sweetener you prefer, I usually combine erythritol and tagatose, both low carb - the latter will not crystallize after baking and has a better taste. The loaf cake will be very good, with a strong buttery flavour, moist and tender - all these won't allow the taste of the sweetener come out, so it will be just perfect.


6 pieces
Natural sweeteners
100 g
erythritol, tagatose, stevia etc
Cream Cheese
150 g
like Philadelphia, fatter and uniform
Melted butter
90 g
Almond flour
270 g
Baking powder
1 tbsp
0.25 tsp
Vanilla Extract
1 tbsp
optionally, some lemon zest, or other favourite flavours

Step by step


In a bowl, place the eggs, sweetener, cream cheese, salt, vanilla extract and, optionally, grated lemon zest. 

Beat everything well with a hand whisk or a mixer.


Then pour in the cooled melted butter, mix well.


At the end, add the almond/nut flour and baking powder.


Beat until the mixture is smooth and denser, like yogurt or sour cream.


Transfer the mixture to a loaf tin lined with baking paper. 

The ingredients for this recipe are adapted to the size of my loaf tin - 24x10cm, it is slightly shorter than the classic tins found in stores. So your loaf cake might be not very tall, but, certainly, very tasty.


Bake for an hour at 170 degrees C, or until a skewer inserted in the middle comes out clean. 

Let cool completely before serving.


When cool, it's a lot firmer and tastier, slice it and try it. 


Quantity: 1 piece (24x10cm loaf)
Prep time: 60 min
Difficulty: easy
Ready in: 20 min
Publish date:
Collections: Cakes, Desserts

Receive new recipes on email


No comments yet. Be the first to post one!