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sugar-free fig cake in a grey surface
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Sugar-Free Fig Cake

This easy recipe yields a moist, flavorful cake that’s simple to prepare. It’s beginner-friendly and customizable for various tastes.
Course cake, Dessert
Cuisine keto, low carb, sugar free
Keyword low carb cake, sugar free dessert
Prep Time 20 minutes
Cook Time 40 minutes
Chill time 2 hours
Total Time 3 hours
Servings 6 portions
Calories 169kcal
Author missblasco

Equipment

  • Convection oven

Ingredients

  • 1 cup Homemade fig compote (fresh figs, cooked down, no sugar) (240 g)
  • 3 large eggs
  • 1 cup almond flour (100g )
  • ½ tsp vanilla extract
  • 1 tsp baking powder
  • ¼ cup unsweetened almond milk (60ml )
  • 1 tbsp monk fruit sweetener Optional, if figs need a sweetness boost
  • 1 Pinch sea salt

Instructions

Fig Compote

  • Simmer 6-8 fresh figs (chopped) in a saucepan with 2 tbsp water for 10 minutes until soft. Mash into a smooth compote and cool. Ensure no sugar is added.

Prep Batter

  • Preheat oven to 355°F (180°C). Grease an 8-inch round cake pan or line with parchment paper. In a large bowl, whisk eggs, fig compote, almond milk, vanilla extract, and monk fruit (if using) until smooth.
  • In another bowl, mix almond flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture, stirring until just combined. If the batter is too thick, add 1 tbsp more almond milk; if too wet, add 1 tbsp almond flour.
  • Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until a toothpick comes out clean and the top is golden.
  • Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve with a dollop of sugar-free whipped coconut cream or fresh figs.

Notes

Notes
  • Almond flour absorbs liquid differently than wheat flour. Adjust almond milk to achieve a thick but pourable batter.
  • Cook figs until thick to minimize moisture, ensuring a firm cake.
  • Taste batter; add monk fruit if figs are less sweet.
  • Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. Thaw overnight in the fridge.

Nutrition

Serving: 200g | Calories: 169kcal | Carbohydrates: 14g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 122mg | Potassium: 122mg | Fiber: 3g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg