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Low-carb, almond flour, healthy fats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Keto Cake (60 g) has 204 calories. That works out to 340 calories per 100 g. It contains 3.6 g of carbs, 4.8 g of protein, 18 g of fat and 2.4 g of fiber. Its 0.2 mg of Copper covers 20% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 60 g
204
KCAL / 60G
Carbs
3.6g
· 1% DV
Protein
4.8g
· 10% DV
Fat
18g
· 23% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 10% · Fat 83%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 204 kcal | |
| Total fat | 18 g | 23% |
| Saturated fat | 4.5 g | 23% |
| Trans fat | 0 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 3.6 g | 1% |
| Fiber | 2.4 g | 9% |
| Protein | 4.8 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 60 g | 204 kcal |
| 1 slice (thin) | 40 g | 136 kcal |
| 1 piece (small) | 60 g | 204 kcal |
| 1 slice (thick) | 90 g | 306 kcal |
| 100 g | 100 g | 340 kcal |
| 1 serving (medium) | 100 g | 340 kcal |
| 1 piece (large) | 120 g | 408 kcal |
| 2 slice (double) | 120 g | 408 kcal |
| 1 serving (large) | 150 g | 510 kcal |
Calculated from 340 calories per 100 g.
Keto cake is usually made with almond flour, eggs, butter or another fat, cocoa, and a low-carbohydrate sweetener. Recipes vary, so the ingredient list matters, especially when you are avoiding a particular ingredient or choosing a specific style of cake.
Erythritol, stevia, and blends of low-carbohydrate sweeteners are common choices for keto cake. They do not behave exactly like sugar, so swapping them cup for cup can affect the cake’s sweetness, moisture, and crumb.
Keto cake can turn crumbly when it has too little moisture or is overbaked; almond flour does not behave like wheat flour. Check it before the end of the baking time and let it cool fully before cutting, since it firms as it cools.
Not in equal amounts: coconut flour absorbs far more liquid than almond flour and can make keto cake dry and dense. Use a recipe specifically developed for coconut flour, with adjusted liquid and egg quantities.
Usually not exactly. Keto cake often has a denser crumb and a nutty flavor from almond flour, while sugar substitutes may leave a different aftertaste. Cocoa can make the difference less noticeable in chocolate versions.
Store keto cake in an airtight container in the refrigerator for about 4–5 days. Cakes with cream or another perishable topping should stay chilled; let a slice sit briefly at room temperature before serving if you prefer a softer texture.
Yes, keto cake freezes well when wrapped in individual slices and sealed in a freezer-safe container. Thaw a slice in the refrigerator before eating. Creamy toppings may change texture after thawing, so plain slices are often easier to freeze.
Yes, but replacing eggs can change keto cake’s structure because almond flour needs help binding and setting. Use an egg-free recipe formulated for keto baking rather than simply omitting the eggs from a standard recipe.
Yes, a large serving of keto cake—or a recipe sweetened with regular sugar—can use up enough of your daily carbohydrate allowance to affect ketosis. Check the recipe’s ingredients and portion size rather than relying on the word “keto” alone.
Some people with diabetes can fit keto cake into their meal plan, but its sweetener, portion, and other ingredients can affect blood glucose differently. If you use glucose-lowering medication or count carbohydrates for treatment, ask your healthcare professional how to account for it.
Vitamins
Vitamin E
1.5mg · 10% DV
B2
0.07mg · 5% DV
B12
0.12µg · 5% DV
B5
0.24mg · 5% DV
Minerals
Copper
0.18mg · 20% DV
Manganese
0.3mg · 13% DV
Phosphorus
72mg · 10% DV
Magnesium
36mg · 9% DV
Sodium
108mg · 5% DV
Potassium ⭐
132mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 204 calories in 1 slice (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Keto Cake is a low-carbohydrate take on a familiar baked dessert, often made with almond flour and eggs rather than conventional flour. Cocoa may be mixed into the batter or used for the smooth topping; recipes vary in their sweeteners and fats, so the flavour and crumb can differ from one cake to another.
Its texture is often dense and fine, with a rich, satisfying taste. Serve a slice with tea or coffee as an afternoon treat, or as dessert after a meal. It is high in fat and relatively low in carbohydrates, with 6 g of carbs per 100 g. A modest slice keeps the portion manageable; berries or plain yogurt can make a pleasant accompaniment.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.5g
MONOUNSATURATED
9.6g
POLYUNSATURATED
3.6g
Omega 6:3 ratio 17.3:1
Above the ideal 4:1 (17.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.