Low Carb Plum Cake is such a delightful treat that strikes the perfect balance between being delicious and healthy. As more people turn to low-carb diets, this recipe is gaining popularity for its enticing flavor and moist texture. Plus, with the sweet-tartness of fresh plums, this cake is a great way to enjoy dessert without the extra carbs. It’s also quite easy to make, making it a favorite for both seasoned bakers and those just starting in the kitchen.
Ingredients You’ll Need
- 500 g (1.1 lbs) plums, pitted and halved
- Sweetener, to taste (such as stevia, erythritol, or monk fruit)
- 2-3 tbsp coconut flakes
- 60 g (½ cup) almond flour
- 60 g (½ cup) coconut flour
- 2 tbsp psyllium husks
- 40 g (3 tbsp) coconut oil, melted
- 50 g (¼ cup) unsweetened applesauce
- Ice water (as needed)
- Pinch of salt
How to Make Low Carb Plum Cake
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Start by preparing the filling. Wash and halve the plums, then sprinkle them with your chosen sweetener. Let them sit for a bit to release some juices.
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For the pastry, combine almond flour, coconut flour, psyllium husks, and a pinch of salt in a bowl. Add the melted coconut oil and applesauce. Mix this well, adding ice water as needed, until you form a firm dough. Refrigerate it for 30 minutes.
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Preheat your oven to 180°C (350°F). Roll out the dough and press it into a tart or pie pan. Sprinkle the coconut flakes evenly over the bottom, then arrange the sweetened plums on top.
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Bake for 25-30 minutes, or until the crust turns golden and the plums are soft and fragrant.
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Let the cake cool before slicing. It can be enjoyed as is, or you can serve it with a dollop of sugar-free whipped cream.
Why This Low Carb Plum Cake Is So Popular Right Now
People are searching for this Low Carb Plum Cake recipe now because it aligns well with current health trends that focus on reducing sugar and carbs. As many are looking for ways to enjoy their favorite treats without compromising their dietary goals, this cake has become a go-to solution. Additionally, plums are in season around late summer, making this cake a perfect choice for those wanting to use fresh, juicy fruit while sticking to their low-carb lifestyle.
Best Ways to Serve It
You can serve this Low Carb Plum Cake for breakfast, as a snack, or even as a light dessert after dinner. It pairs beautifully with a warm cup of herbal tea or coffee. For added indulgence, consider sprinkling some crushed nuts or adding a scoop of sugar-free vanilla ice cream on the side.
Expert Tips for Low Carb Plum Cake
- Storage: Keep any leftovers in the fridge in an airtight container. It should last for about 3-4 days.
- Flavor Variations: Try experimenting with different fruits like peaches or berries for a twist on this cake.
- Dietary Swaps: If you need a nut-free option, you could use sunflower seed flour instead of almond flour.
Low Carb Plum Cake FAQs
Can I use frozen plums for this recipe?
Yes, you can use frozen plums, but make sure to thaw and drain them before adding!
Is this cake suitable for a gluten-free diet?
Absolutely! All the flours used in this recipe are gluten-free.
How can I make this cake sweeter?
Feel free to adjust the amount of sweetener to your liking, as everyone’s taste preferences vary.
Give this Low Carb Plum Cake a try in your own kitchen! It’s a fantastic way to enjoy a guilt-free dessert that everyone will love. Enjoy every bite!
Low Carb Plum Cake
A delightful low-carb dessert featuring sweet-tart plums in a moist cake, perfect for those seeking healthier treats.
For the Filling
- 500 g 500 g (1.1 lbs) plums, pitted and halved
- to taste Sweetener, to taste (such as stevia, erythritol, or monk fruit)
For the Pastry
- 60 g 60 g (½ cup) almond flour
- 60 g 60 g (½ cup) coconut flour
- 2-3 tbsp 2-3 tbsp coconut flakes
- 2 tbsp 2 tbsp psyllium husks
- 40 g 40 g (3 tbsp) coconut oil, melted
- 50 g 50 g (¼ cup) unsweetened applesauce
- as needed Ice water (as needed)
- a pinch Pinch of salt
Preparation
- Start by preparing the filling. Wash and halve the plums, then sprinkle them with your chosen sweetener. Let them sit for a bit to release some juices.
- For the pastry, combine almond flour, coconut flour, psyllium husks, and a pinch of salt in a bowl. Add the melted coconut oil and applesauce. Mix this well, adding ice water as needed, until you form a firm dough. Refrigerate it for 30 minutes.
Baking
- Preheat your oven to 180°C (350°F). Roll out the dough and press it into a tart or pie pan.
- Sprinkle the coconut flakes evenly over the bottom, then arrange the sweetened plums on top.
- Bake for 25-30 minutes, or until the crust turns golden and the plums are soft and fragrant.
Serving
- Let the cake cool before slicing. It can be enjoyed as is, or you can serve it with a dollop of sugar-free whipped cream.
Storage: Keep any leftovers in the fridge in an airtight container. It should last for about 3-4 days. Flavor Variations: Try experimenting with different fruits like peaches or berries for a twist on this cake. Dietary Swaps: If you need a nut-free option, you could use sunflower seed flour instead of almond flour.
