This low carb fresh fig cake recipe is great for weekend coffee or tea time with friends. Made with keto friendly and gluten free flours, it has a hint of cinnamon and is lightly kissed with honey.
Suttle lake
Suttle lake is a privately owned, natural lake in the Deschutes National Forest. It offers water skiing, boating, canoeing, kayaking, swimming, camping, and trails for hiking, horseback riding, and biking. There is a lodge for dining and cabins available as well.
The trail for hiking leads just around the edge of the lake and is 3.6 miles long. The hike is easy and mostly shaded. It is a very busy trail with the many campers in the Summertime.
Aside from the busyness of the trail, it is a beautiful walk and takes about an hour to complete, at a moderate pace.
On my way home from my hike at Suttle lake, I will stop in Sisters, Oregon at one of my favorite fruit stands, Richard’s Farmstand. This is where I pick up most all of my seasonal fruits and vegetables.
Figs
Figs are a complex fruit or technically an inverted flower. They have a sweet honey flavor and jam like texture. Figs have two short seasons that don’t last long.
Late Summer to early Fall will be the next season for figs, so grab them while you can to make this fig-licious cake!
Recipe Ingredients of Low Carb Fresh Fig Cake
The plan was to make the cake with olive oil for the fat base. The cake turned out with a cornbread like texture and bland flavor. It went straight in the garbage.
Butter is my friend. Well, not my body’s friend but my baking buddy and it never lets me down. So, butter it was, along with a mixture of eggs and heavy cream to make a rich, delicious, and decadent crumbed cake.
Have you made this RECIPE? Please leave a comment below and let me know what you think.
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Looking for more great recipes? Check out keto coconut cake and low carb hummingbird cake.
Keto Coconut Cake Low Carb Hummingbird Cake
Low Carb Fresh Fig Cake
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: Serves 8
- Category: Sweet Treats
- Diet: Gluten Free
Description
This low carb fig cake recipe is great for weekend coffee or tea time with friends.
Ingredients
4 figs, cut in half
1 1/2 cups almond flour
1/2 cup erythritol
2 T coconut flour
1/4 cup vanilla whey protein powder
1 tsp baking powder
1/4 tsp kosher salt
1 tsp cinnamon
5 1/2 T butter
2 whole eggs
2 Tablespoons heavy cream
1 egg yolk
1/4 cup vanilla Greek yogurt, I use Light and Fit
2 T honey
2 T Frangelico, optional
1/4 cup hazelnuts, sliced
Instructions
Preheat oven to 325° and line a 9″ pan with parchment paper.
Combine all dry ingredients together and mix.
Cream the butter in to the dry ingredients.
Combine the eggs and heavy cream together and add to dry ingredients one-half at a time.
Add the yogurt and combine.
Add the honey and mix.
Add Frangelico now, if using.
Transfer the batter to prepare pan.
Insert halved figs into the batter.
Top with sliced hazelnuts.
Bake 55-60 minutes.
Keywords: low carb fig cake, gluten free fig cake, keto fig cake, delicious cake, seasonal fruit cake, fig and hazelnut cake, fig cake, fruit cake, nut cake, Suttle lake hiking trail
Neil Glick
Your recipe sounds delish but I need an accurate estimate of Total Carbs per 100g (or ???oz for you). Neil, Sydney, Australia. You may think ‘low’ is 50g per slice; I trying to stay under 20g total per day.
Neil, sounds like you are on more of a “keto” diet which consists of 50g or less of carbs a day. A low carb diet consists of 150g to 50g of carbs per day. This recipe is not suitable for keto diets. It is however suitable for low carb diets. I will be happy to give you an estimated breakdown of grams of carbs per slice tomorrow. Thank you.
Best,
Barbara
Each slice contains approximately 40 grams of net carbs.
clay
Your ingredient list does not show heavy cream, but instructions use it. what is the quantity?
Clay, Thank you so much for pointing this out to me! More often than I would like to admit, I have been in a rush and forgot to write something down. I have updated the recipe. It is 2 Tablespoons.
Thanks again,
Barbara