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A slice of low-carb honey cake on a wooden board, with the rest of the cake in the background and a piece of fruit beside it

EASY LOW-CARB HONEY CAKE THAT MELTS IN YOUR MOUTH

AUTHOR Helena - GrandmaZeal
Looking for a low-carb honey cake that’s light, moist and satisfying? This layered treat is sugar-free, simple to make and full of flavour.
5 from 9 votes
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Prep Time20 minutes
Cook Time20 minutes
Resting time1 hour
Total Time1 hour 40 minutes
Course Dessert
Cuisine European
Servings 12 portions
Calories 286 kcal

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

Calories: 286kcalCarbohydrates: 9gProtein: 6gFat: 27gFiber: 1gSugar: 2gNet carb: 8g
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
Keyword cake, easy cake, easy honey cake, flourless cake, gluten-free cake, keto honey cake, mascarpone frosting, sugar-free cake
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