Keto Coconut Almond Cake [Dairy-Free Recipe]

This no-bake cake is every busy person’s dream. A light and creamy almond filling sits on top of a crunchy almond-based crust, creating a perfect combination of textures and flavors. The best part is it takes only 10 minutes of prep time, meaning that even those with the most busy lives can make this cake.

The base is the easiest part to make as it requires absolutely no baking—a rare occurrence for a cake recipe. We like to use allulose as a sweetener in the base, as it provides the sweetness that sugar normally would, without causing you to compromise on your low-carb goals.

The base is also primarily composed of almonds, which is a well-known superfood. Almonds contain a substantial amount of healthy fats, as well as a good serving of vitamin E. It is thought that almonds can potentially help lower blood sugar and cholesterol, so it’s a bonus that this sweet treat can give you extra health benefits!

For the filling, you’ll use the coconut cream to create a dreamy concoction that sits on top of the cake base like a cloud. The cream is also heavily flavored with almonds, which complements the coconut taste extremely well and balances out the cake’s other flavors.

This is the ideal recipe to make if you want to impress, but don’t have the time. Just 10 minutes of prep time will give you incredible results that will wow even the most experienced bakers.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


1 1/2 cup almonds
3 tablespoon coconut oil
2 tablespoon allulose

1 1/2 cup almonds, blanched
1 cup canned coconut milk
1/3 cup coconut oil
6 tablespoon allulose
2 teaspoon almond extract
salt, to taste

Nutrition Summary: This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.


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