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slice of bear claw cake with sliced almonds on top

Easy Keto Bear Claw Cake


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


  • 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