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Recipes

Easy Keto Bear Claw Cake

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Have y’all ever had a (pre-keto) Bear Claw? Well, we have… maybe too many, hence why we needed to consider the Ketogenic lifestyle. Ha! To say that we thoroughly enjoyed this treat would be an accurate statement. There’s just something about that sweet almond flavor. But, what to do… now that we are keto, well, we keto-fied it! The result was this lovely, rich, almond-y, super EASY, Keto Bear Claw Cake!

Bear Claw Cake with piece out in pan with parchment

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Not a fussy recipe

This cake is so EASY there is literally no reason why anyone would not be successful when making it. We used very accessible ingredients that can be found in most grocery stores and (the best part) very few dishes!! So there’s hardly any clean up!

Bear Claw Cake slice on plate with bear claw cake in pan in background

The pan

We did use a 9-inch spring form pan for this cake and lined the bottom with parchment. Although I would recommend always lining any pan you use then spraying the parchment with oil. The spring form is not entirely necessary IF you are willing to allow the cake to fully cool and then chill in the refrigerator before popping it out onto your serving platter. Really, this only matters if you are interested in a nice presentation. If it were just you and the family then really any cake pan would do. If you have the spring form pan, go ahead and use it!

Bear Claw Cake close up of whole cake

How it bakes

While in the oven, this cake will appear to be rising amazingly well, then when it comes out it will fall. Do not be discouraged! We actually love this. Why? Because when the crumb of this cake settles there is something magical that happens and this is what makes it resemble the filling of a bear claw… but in a cake! It is OH, so good, and extremely satisfying!

So Pretty

Aside from being so delicious, this cake is so pretty. You will be so proud to bring this to your next gathering. All will love it and no one will believe it is Keto.

Bear Claw Cake with almond and glaze topping close up

Blessings,

Sherri and Steph

Wet Ingredients:

  • 1 stick salted butter (melted)
  • 2 eggs (room temp)
  • ½ cup golden monkfruit
  • ½ cup unsweetened almond milk (room temp)
  • 1 ½ – 2 teaspoons almond extract (sugar-free)
Bear Claw Cake wet ingredients in glass bowl

Dry Ingredients Sifted together:

  • 2 cups Almond Flour
  • 1 Tablespoon baking powder

The Topping and Glaze:

  • Toasted Slivered almonds
  • 3 tablespoons powdered keto sweetener (swerve or monkfruit)
  • Just enough Almond milk to thin it. (Add a little at a time)
  • ¼ Almond Extract (optional)

Instructions:

Preheat oven to 350

Prepare the 9” spring form or cake pan by lining the bottom with parchment paper. Once the parchment paper is in place spray it with coconut oil, any other no taste oil spray or grease it with a bit of butter.

spring for pan with parchment

Sift dry ingredients together.

In a large microwave safe bowl (we use glass) melt the butter. Add the sweetener to the butter and, using a hand mixer, beat them together on high for a min or two. Add in the rest of the wet ingredients and continue to mix until well incorporated.

wet ingredients mixed together

Add in the dry (sifted) ingredients and beat the wet ingredients with the dry but only for a few turns of the hand mixer. You do nut want to over beat. Once the mixture is just mixed together you can switch to a rubber spatula/scrapper and fold in any dry ingredients into the wet. You want to work fast but nut aggressively mix the batter or it will get tough.

Pour batter into your prepared pan. The batter will be thick but workable. Spread the batter out and smooth the top.

Bear Claw Cake batter being poured into pan

Bake at 350 for 18-22 min. You may loosely tent with foil to avoid over browning the top.

The cake should pass the toothpick test when done.

About the topping:

You can do this two ways…

Bear Claw Cake close up of a piece

Way 1:

Toast the almonds ahead of time to ensure they don’t get too toasty…

Do this by layering the sliced almonds on a cookie sheet and place in a 350 oven for about 5 to 7 min. Remove and set aside.

Make the glaze. Add the powdered sweetener and just enough almond milk to thin it to the desired consistency. Load the glaze into a small piping bag or sandwich bag.

When the cake is baked and cooled, snip of the end of the piping bag (or sandwich bag) and add the glaze in the pattern you desire.

Then garnish with the toasted almonds they will stick to the glaze.

Way 2:

Add the UN-toasted almond slices to the top of the UN-baked cake before baking. This will allow the almonds to toast as the cake is baking. Tenting the cake with foil is advised.

Bear Claw Cake in pan with almonds on top ready to be baked

Make the glaze. Add the powdered sweetener and just enough almond milk to thin it to the desired consistency. Load the glaze into a small piping bag or sandwich bag.

When the cake is baked and cooled, snip of the end of the piping bag (or sandwich bag) and add the glaze in the pattern you desire.

After the cake has been decorated. You may chill it in the fridge. Be sure to not serve the cake strait from the fridge. It is best enjoyed at room temp.

Easy Keto Bear Claw Cake
Serving Size: 1 slice (Makes 8 slices)

NutrientValue
Calories 302
Total Carbs 23g
Net Carbs 3g
Fiber 3g
Sugar Alcohols 17
Protein 8g
Fat 28g

Bear Claw Cake Pinterest image
slice of bear claw cake with sliced almonds on top
Print Pin
5 from 1 vote

Easy Keto Bear Claw Cake

Ingredients

Wet Ingredients:

  • 1 stick salted butter melted
  • 2 eggs room temp
  • ½ cup golden monkfruit
  • ½ cup unsweetened almond milk room temp
  • 1 ½ – 2 teaspoons almond extract sugar-free

Dry Ingredients Sifted together:

  • 2 cups Almond Flour
  • 1 Tablespoon baking powder

The Topping and Glaze:

  • Toasted Slivered almonds
  • 3 tablespoons powdered keto sweetener swerve or monkfruit
  • Just enough Almond milk to thin it. Add a little at a time
  • ¼ Almond Extract optional

Instructions

  • Preheat oven to 350
  • Prepare the 9” spring form or cake pan by lining the bottom with parchment paper. Once the parchment paper is in place spray it with coconut oil, any other no taste oil spray or grease it with a bit of butter.
  • Sift dry ingredients together.
  • In a large microwave safe bowl (we use glass) melt the butter. Add the sweetener to the butter and, using a hand mixer, beat them together on high for a min or two. Add in the rest of the wet ingredients and continue to mix until well incorporated.
  • Add in the dry (sifted) ingredients and beat the wet ingredients with the dry but only for a few turns of the hand mixer. You do nut want to over beat. Once the mixture is just mixed together you can switch to a rubber spatula/scrapper and fold in any dry ingredients into the wet. You want to work fast but nut aggressively mix the batter or it will get tough.
  • Pour batter into your prepared pan. The batter will be thick but workable. Spread the batter out and smooth the top
  • Top with Almonds. (Read post on blog for tips how to do topping)
  • Bake at 350 for 18-22 min. You may loosely tent with foil to avoid over browning the top.
  • Top with glaze
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6 Comments

  1. Elisabeth November 8, 2019
    • Ketofied Sisters November 8, 2019
  2. Kimberly November 11, 2019
    • Ketofied Sisters November 12, 2019
  3. Deb November 23, 2019
    • Ketofied Sisters November 24, 2019

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