Everyone loves honey cake, and for good reason. This light and tender low-carb honey cake melts in your mouth and is impossible not to adore.
I celebrated my 57th birthday this year and asked myself: “Where did this number come from?” So, when my dad called to say happy birthday, I asked him if there could be a mistake in my birth certificate. He laughed and said that, unfortunately, there is not.
My close friends always say I never act my age, and they’re probably right. But please don’t take me wrong, I don’t mean that I behave childishly or silly (hmm, maybe just sometimes). I’ve always had the energy to do many things, and I like trying new ones. Alongside working part-time, I sew historical clothes, teach Pilates, look after my grandchildren, cook, bake, grow vegetables and flowers, walk my super energetic cocker-spaniel daily, and I can go on and on… And now I’ve started a blog!
Why I Made This Low-Carb Honey Cake
Back to the birthday!
My daughter-in-law usually bakes cakes for family and friends. Her cakes are always delicious, and the marzipan decorations are exquisite. But since I don’t eat regular cakes (usually because they’re just too sweet for me), I decided to make one for myself this year.
I wanted something simple, quick, yet still delicious and light. I had a traditional honey cake recipe, which I adapted into an easy low-carb honey cake that is sugar-free and made with almond flour, making it much easier than the classic version.
Ingredients For This Sugar-Free Honey Cake
These are common ingredients if you cook low-carb or sugar-free:
Ingredients for the sponge:
- Eggs
- Erythritol or another sweetener
- Sukrin Gold syrup or honey, if you like
- Almond flour
- Baking powder
- Baking soda
- Xanthan gum – (optional for more structure)
NOTE:
Instead of 1/4 tsp Xanthan gum, use 1/2 tsp coconut flour.
I made this sugar-free honey cake without honey, but if you decide to use natural honey, 1 tablespoon adds only about 4 calories and 1g of carbohydrates per serving.
How to Make This Easy Honey Cake
You can bake this cake in a rectangular baking tray or a round cake tin. Cover the baking tin or tray with parchment paper.
This is truly an easy honey cake recipe and practically foolproof.
1./ Preheat the oven to 150°C (fan setting).
2./ Mix all ingredients in one bowl, starting with the eggs and Erythritol. Whisk until fluffy.
3./ Gently fold in the remaining ingredients.
4./ Spread the mixture on the parchment paper-covered baking tray.
5./ Bake for 10-15 minutes (or 20 minutes in the cake tin if you double the ingredients) or until the top is lightly golden and the toothpick inserted into the centre comes clean. Baking time may vary depending on your oven.
6./ Let the cake cool down before peeling off the parchment paper.
REMEMBER! Never grease parchment paper for this honey cake, as it will add weight. Pour the batter directly onto a parchment-lined tray or cake pan. This time, I made it rectangular, which is easier and quicker to work with.
Frosting for Your Almond Flour Honey Cake
Ingredients for the frosting
- Double cream
- Mascarpone
- Cream cheese
- Sour cream
- Vanilla extract (or could use caramel extract)
- Powdered Erythritol
Add all ingredients to a bowl and whisk until smooth and firm. The ratio doesn’t matter too much—add more or less of anything, and it will still taste great.
🎂 Extra tip:
If you have leftover frosting after assembling your honey cake, you can enjoy it with pancakes, granola, or fruit.
How to Assemble This Layered Honey Cake
- Turn the cooled cake upside down on the chopping board or tray, and gently peel the parchment paper. This is the best way to remove the parchment paper without breaking the cake.
2. Use a tape measure or ruler to cut the cake into three equal pieces of the same size.
3. Optionally, glaze the layers with a splash of rum; it adds moisture and a beautiful aroma.
4. For an extra kick, spread a thin layer of keto or low-sugar raspberry or strawberry jam on the middle layer before frosting.
5. Spread the frosting evenly between each layer. Chill in the fridge for at least 2 hours. Overnight is even better.
This layered honey cake is soft, rich, and incredibly satisfying. It was so delicious that by the end of the day, not a crumb was left.
If you don’t mind a few extra carbs, you can decorate with almond flakes, grated chocolate, chocolate vermicelli or fruit.
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Variations and Occasions
My husband prefers this almond flour honey cake to any ordinary cake. He loves its light texture and always asks for seconds. The day I bake it, he suddenly drinks a lot more coffee, any excuse to have another slice!
Last year, I made a Christmas version for a friend who doesn’t follow a low-carb diet, and she loved it.
When I made a bigger version of this cake for a friend’s birthday, I tripled the ingredients and decorated it with fruit.
This easy honey cake recipe has quickly become one of my favourites. It is simple to make, light in texture, and just sweet enough.
👉 If you enjoy cakes like this one, check out these next:
🍴 Made This Recipe?
✍️ Leave a comment below and tell me how your low-carb honey cake turned out! Did you add your own twist or variation?
⭐️ Don’t forget to rate the recipe, it helps others discover it too!
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EASY LOW-CARB HONEY CAKE THAT MELTS IN YOUR MOUTH
Cooking Tools
- Hand blender
- Oven tray
- Icing Spatula
Ingredients
CAKE
- 3 large Eggs
- 1/4 cup Erythritol - or other sweetener (add 1/2 cup if you like it really sweet)
- 1 tbsp Sukrin Gold syrup - or honey
- 1 cup Almond flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Xanthan gum - (optional for more structure)
FROSTING
- 3/4 cup Cream cheese
- 3/4 cup Mascarpone
- 3/4 cup Sour cream
- 1 cup Double cream
- 1 ½ tsp Vanilla extract - (best quality)
- ¼ cup Powdered erythritol - or sweetener of your choice (1/2 cup for a sweeter taste)
- 1 tbsp Rum - (optional for adding extra flavor)
Instructions
CAKE
- Preheat the oven to 150 degrees C, fan setting. Line a baking tray with parchment paper so it overlaps the sides.
- Optionally, use an 8inch round pan. The recipe is enough for two layers in a cake tin. Bake each layer separately or use toothpicks as a guide for cutting.
- Beat the eggs with a hand mixer or a standing mixer with the whisk attachment, gradually adding the erythritol (or sweetener of your choice) until fluffy.3 large Eggs, 1/4 cup Erythritol
- Fold in the almond flour, baking powder, baking soda, sukring gold syrup and xanthan gum with a rubber spatula until all the flour is incorporated.1 tbsp Sukrin Gold syrup, 1 cup Almond flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Xanthan gum
- Transfer the batter to the lined pan and smooth the top with a spatula.
- Bake for 10-15min (20min in the cake tin) or until the top is lightly golden and the toothpick inserted into the centre comes out clean. The baking time depends on your oven.
- Let cool down completely.
FROSTING
- In a large bowl, whisk double cream, sour cream, cream cheese and mascarpone together with the powdered erythritol and vanilla extract until smooth and firm.3/4 cup Cream cheese, 3/4 cup Mascarpone, 3/4 cup Sour cream, 1 ½ tsp Vanilla extract, 1 cup Double cream
ASSEMBLY
- Take the cake out of the tray using the overhanging parchment paper and put it on a wooden board or the silicone mat upside down.
- Gently remove the parchment paper. (see the picture in the article above)
- Slice the cake into three same-sized rectangles. That will be your three layers.
- Glaze each layer with the rum if using.1 tbsp Rum
- Spread frosting on each layer, then all over the top and sides.
- Optionally decorate it with almond flakes or anything you desire.
- Leave in the fridge for an hour at least.
Nutrition
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Beyond the Recipe…
There’s more than recipes here: personal stories, favourite spots, and a few food myths I’ve challenged.
