Here’s a Keto Almond Milk Castella Cake recipe — a low-carb, sugar-free take on the classic Japanese sponge cake known for its soft, bouncy texture and rich eggy flavor. This version is gluten-free, dairy-free, and made with almond milk to keep it light yet moist.
🍰 Keto Almond Milk Castella Cake
🍽️ Servings: 8
⏱️ Total Time: ~1 hour
💡 Soft, jiggly, low-carb, and lightly sweet
📝 Ingredients
🔹 Dry Ingredients:
- ¾ cup almond flour (super fine)
- 2 tbsp coconut flour
- 2 tbsp powdered erythritol (or monk fruit, adjust to taste)
- ¼ tsp salt
🔹 Wet Ingredients:
- 5 large eggs, room temperature (separated)
- ¼ cup unsweetened almond milk, warmed
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
- ½ tsp lemon juice or cream of tartar (for egg whites)
👨🍳 Instructions
1. Preheat Oven & Prepare Pan
- Preheat oven to 325°F (163°C).
- Line a loaf pan (8×4 or 9×5) with parchment paper, including the sides.
- Prepare a water bath: Fill a larger pan with hot water and place your loaf pan inside it when baking (helps even cooking and prevents cracking).
2. Mix the Egg Yolks
- In a bowl, whisk together:
- Egg yolks
- Almond milk
- Oil
- Vanilla extract
- Sift in almond flour, coconut flour, erythritol, and salt.
- Whisk until smooth and lump-free. Set aside.
3. Make the Meringue
- In a clean bowl, add egg whites and lemon juice or cream of tartar.
- Whip with an electric mixer until stiff peaks form (about 3–5 minutes).
4. Fold Gently
- Add ⅓ of the meringue to the yolk batter and stir to lighten it.
- Gently fold in the remaining meringue in two parts — don’t deflate it!
5. Bake in a Water Bath
- Pour the batter into the prepared loaf pan.
- Place the pan inside a larger baking dish or tray filled with 1 inch of hot water.
- Bake for 45–50 minutes or until golden and springy to the touch.
- Turn off the oven and let it rest inside for 10 minutes to prevent shrinkage.
6. Cool & Serve
- Let cool completely in the pan, then gently lift out.
- Slice and enjoy plain or with a dusting of powdered erythritol or a dollop of sugar-free whipped cream.
🧠 FAQs
❓ Why a water bath?
The water bath prevents cracks and ensures gentle, even heat — critical for Castella’s delicate structure.
❓ Can I use only almond flour?
You can, but adding a bit of coconut flour gives better structure and a more traditional Castella texture. If skipping coconut flour, reduce almond milk slightly.
❓ How do I store it?
- Keep in an airtight container at room temperature for 1 day, or refrigerate for up to 5 days.
- Can be frozen (wrap slices individually).
❓ Is this cake very sweet?
No — it’s lightly sweet like traditional Castella. Feel free to add more sweetener to taste, up to ¼ cup.
Would you like a matcha, chocolate, or lemon version of this keto Castella cake?