A slice of cake feels off-limits on a lower-carb plan, but almond flour and a sweetener make a moist, lightly sweet sponge with a fraction of the carbs. The air fryer bakes it perfectly. Here's how, with the numbers.
Key takeaways
Q: How do you make a low-carb cake in an air fryer?
A: Mix an almond-flour batter with a sweetener and eggs, and air fry at 160°C (320°F) for 20–25 minutes, until a skewer comes out clean.
Q: What keeps it low-carb?
A: Almond flour instead of wheat, and a sweetener instead of sugar.
The method
Almond flour replaces wheat for a moist, nutty sponge, with a granulated sweetener in place of sugar and eggs for structure. Bake at a gentle 160°C in a lined tin that fits your basket, so it cooks through without the top catching.
The recipe
Low-Carb Air Fryer Almond Cake
Ingredients
- 200g almond flour
- 3 eggs, 60g sweetener
- 1 tsp baking powder, vanilla
- 50g melted butter
Method
- Mix into a smooth batter.
- Pour into a lined tin.
- Air fry at 160°C (320°F) for 20–25 minutes.
- Check a skewer comes out clean; cool.
Tips
- Gentle heat so it cooks through evenly.
- Line the tin for easy release.
- Cool fully before slicing. More in our low-carb desserts.
Frequently asked questions
How do you make a low-carb cake in an air fryer?
Mix an almond-flour batter with a sweetener and eggs, pour into a lined tin, and air fry at 160°C for 20–25 minutes until a skewer comes out clean.
What flour is best for low-carb cake?
Almond flour gives a moist, nutty sponge with a fraction of the carbs of wheat flour. Coconut flour also works but needs more liquid.
Is this medical advice?
No. These are general lower-carb ideas, and sweet foods are best as occasional treats. Follow your GP or dietitian and guidance from the NHS and Diabetes UK.