Keto IKEA Swedish Almond Cake | Keto Cake Recipe

A 50,000 subscriber thank you! I am celebrating with my Swedish Almond Cake, also known as Ikea’s Almondy Cake which is a moist, dense cake with a creamy, almond flavored custard center. In the video, I show the step-by-step instructions so you can make this incredible keto, sugar free, gluten free cake.
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► WRITTEN RECIPE LINK - SWEDISH ALMOND CAKE RECIPE:
www.ketomealsa...
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► INGREDIENTS AND PRODUCTS USED:
Almond Flour: amzn.to/2mXrM3P
Monk fruit based sweetener: amzn.to/2mPVJT4
Pink Himalayan salt: amzn.to/2lRwtMN
Pure vanilla extract: amzn.to/2mPJkye
Almond extract: amzn.to/3gVz1CT
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KitchenAid hand Mixer: amzn.to/3v9xoIr
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► TRANSLATIONS OF THE DESCRIPTION:
SPANISH / ESPAÑOL recetas keto
¡Un suscriptor de 50.000 gracias! Lo estoy celebrando con mi pastel de almendras sueco, también conocido como pastel de almendra de Ikea, que es un pastel húmedo y denso con un centro cremoso de natillas con sabor a almendras. En el video, muestro las instrucciones paso a paso para que puedas hacer este increíble pastel ceto, sin azúcar y sin gluten.
Vea arriba el enlace a esta receta escrita que se puede traducir al español
FRENCH / FRANÇAIS recettes de céto
Un merci de 50 000 abonnés! Je fais la fête avec mon gâteau suédois aux amandes, également connu sous le nom de gâteau aux amandes d'Ikea, un gâteau moelleux et dense avec un centre de crème crémeuse à saveur d'amande. Dans la vidéo, je montre les instructions étape par étape pour que vous puissiez préparer cet incroyable gâteau céto, sans sucre et sans gluten.
Voir ci-dessus pour le lien vers cette recette écrite qui peut être traduite en français
ITALIAN / ITALIANO ricette cheto
Vedi sopra per il link a questa ricetta scritta che può essere tradotta in italiano
ARABIC / عربى
50،000 مشترك شكرا لك! أحتفل بكعكة اللوز السويدية ، والمعروفة أيضًا باسم كعكة اللوز من إيكيا ، وهي كعكة رطبة وكثيفة مع مركز كاسترد بنكهة اللوز الكريمي. في الفيديو ، أعرض التعليمات خطوة بخطوة حتى تتمكن من صنع كعكة كيتو الرائعة الخالية من السكر والخالية من الغلوتين.
انظر أعلاه للحصول على رابط هذه الوصفة المكتوبة والتي يمكن ترجمتها إلى اللغة العربية
GERMAN / DEUTSCHE Keto-Rezepte
Ein Abonnent von 50.000, danke! Ich feiere mit meinem schwedischen Mandelkuchen, auch bekannt als Ikeas Mandelkuchen, einem feuchten, dichten Kuchen mit einem cremigen Puddingzentrum mit Mandelgeschmack. Im Video zeige ich die Schritt-für-Schritt-Anleitung, damit Sie diesen unglaublichen Keto-Kuchen ohne Zucker und ohne Gluten herstellen können.
Siehe oben für den Link zu diesem schriftlichen Rezept, das ins Deutsche übersetzt werden kann
HINDI - हिंदी कीटो रेसिपी
एक 50,000 ग्राहक धन्यवाद! मैं अपने स्वीडिश बादाम केक के साथ जश्न मना रहा हूं, जिसे आइकिया के बादाम केक के रूप में भी जाना जाता है, जो नम, घने केक के साथ मलाईदार, बादाम के स्वाद वाले कस्टर्ड केंद्र के साथ है। वीडियो में, मैं चरण-दर-चरण निर्देश दिखाता हूं ताकि आप इस अविश्वसनीय केटो, चीनी मुक्त, लस मुक्त केक बना सकें।
इस लिखित रेसिपी की लिंक के लिए ऊपर देखें जिसका हिंदी में अनुवाद किया जा सकता है
CHINESE - 酮食谱 Tóng shípǔ
请参见上面的链接，该链接可以翻译成中文。
RUSSIAN - кето рецепты keto retsepty
См. Ссылку выше на этот письменный рецепт, который можно перевести на русский язык.
JAPANESE/ 日本のケトレシピ
50,000人の加入者に感謝します！私はスウェーデンのアーモンドケーキで祝っています。これは、クリーミーなアーモンド風味のカスタードセンターを備えた、しっとりとした濃厚なケーキであるIkea’s AlmondyCakeとしても知られています。ビデオでは、この信じられないほどのケト、無糖、グルテンフリーのケーキを作ることができるように、ステップバイステップの説明を示しています。
イタリア語に翻訳できるこの書かれたレシピへのリンクについては、上記を参照してください
KOREAN / 케토 한국 요리법
구독자 50,000 명 감사합니다! 저는 이케아의 아몬드 케이크로도 알려진 스웨덴 아몬드 케이크로 축하합니다.이 케이크는 크림 같은 아몬드 맛 커스터드 센터가있는 촉촉하고 조밀 한 케이크입니다. 비디오에서 저는이 놀라운 케토, 무설탕, 글루텐 프리 케이크를 만들 수 있도록 단계별 지침을 보여줍니다.
한국어로 번역 할 수있는이 레시피는 위의 링크를 참조하십시오.
INDONESIAN / Resep Keto Indonesia
50.000 pelanggan, terima kasih! Saya merayakannya dengan Swedish Almond Cake, juga dikenal sebagai Ikea’s Almondy Cake yang merupakan kue basah dan padat dengan custard center rasa almond yang creamy. Dalam video, saya menunjukkan petunjuk langkah demi langkah sehingga Anda bisa membuat kue keto, bebas gula, dan bebas gluten yang luar biasa ini.
Lihat di atas untuk link ke resep tertulis yang dapat diterjemahkan ke dalam bahasa Indonesia
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[@KetoMealsandRecipes]

CORRECTION TO OVEN TEMPERATURE: Please correct the oven temperature to 350 Fahrenheit - the 180 Celsius is correct, but not the 250 F! Sorry about the error. Happy baking!

[@reikiwithcary2682]

Tack så mycket ! Det här är en utsökt tårta! Och SKÅL!

[@KetoMealsandRecipes]

Tack för komplimangen - Att komma från dig, på svenska, betyder mycket för mig! Jag hoppas att du gillar kakan. Skål!

[@CaedoStorms]

This looks absolutely incredible. Congrats on the 50k subscribers, you deserve every one of them and many more!

[@KetoMealsandRecipes]

Hi TopHatJones! I look forward to hearing from you and appreciate that you check out my recipes so frequently. Your support means a lot to me! Thank you for your kind comments - Cheers!

[@rachelsime9324]

Looooooveee your channel its awesome

[@KetoMealsandRecipes]

Hi Rachel! Thank you, thank you, thank you - I am glad that you like my channel - Cheers!

[@RV-there-Yet]

Oh my~ this is delightful :) What a wonderful recipe to have developed....& then to share! I have not had the IKEA version, as I'm very picky about desserts & rarely buy/eat store-bought. I will be making this one however, & will report back on how it turns out~I can't wait to try it! Thank you for posting another creation, & congratulations on the well-deserved milestone. =) ~Samantha in AZ

[@KetoMealsandRecipes]

Hi Samantha! Thank you VERY much for taking the time to leave your lovely comment, and your support for my channel. Enjoy the recipe!

[@Vicki-sq4jw]

Looks yummy, I will be making this for my birthday next month.

[@KetoMealsandRecipes]

Hi Vicki! I'm very happy that you let me know that you like this cake. May I wish you a very Happy Birthday for the day! Cheers!

[@bhigdaddymark]

50K isn't enough for such a wonderful channel, but it guarantees that MORE are on the way, so CONGRATULATIONS!! As an insulin dependent diabetic, I'm thrilled to see that the carbs are low and more importantly, the sweetener is Monk Fruit based. Great job, and I was impressed by how many languages you shared the recipe in and that's ultra considerate and brilliant indeed (hence why you should have way more than 50K subscribers)! Thanks again for the wonderful video, enjoyed it immensely. Be well and be safe!

[@KetoMealsandRecipes]

Hi Mark! Thank you VERY much for your absolutely heartwarming and gracious comment! I do hope the channel continues to grow. I have type 2 DM, and am very sensitive to all carbs, especially from wheat and grain products, as well as fruits and vegetables, so that is why I include the macro charts to inform everyone of what one serving would result in, for them. I am always looking for ideas and suggestions, and if you have something that you would like me to try to make, please leave me a comment. It may take a while, but I do get around to posting requests. Have a wonderful day, and stay healthy! Cheers!

[@festussmom6364]

Wow! Just wow! Iv never been to IKEA but this looks divine! 💋🧚🏻‍♀️❤️🇺🇸

[@KetoMealsandRecipes]

Hi Festus's Mom! I'm really glad that you like the cake (I love your emojis too, BTW, I use lots of them in my correspondence with the family). I have seen this cake at IKEA, but I became aware of this cake when I was looking up Swedish recipes after my daughter visited friends in Sweden several years ago. As I mention in my video, this has become a family favorite, since the first time I made it, and I just mention IKEA because IKEA does feature some Swedish food, and I thought it was an interesting fact. I hope that you enjoy the cake. Have a wonderful day!

[@Noniwahid]

Cheers ❤️ I’ll definitely try this recipe. Thank you for sharing❤️

[@KetoMealsandRecipes]

Hi Noni! I am glad that you found this cake interesting, and want to try it. Let me know what you think after you make it. Have a wonderful weekend - Cheers!

[@Karian2000]

Congratulations on 50k!!!! In celebration of this milestone can we count the entire cake as one portion when I eat it?

[@KetoMealsandRecipes]

Hi Karian2000. LOL!

[@dinasimone9815]

Thankyou for always showing the macronutrient of each dessert you make ♡ this is helping me so much on my weightloss journey

[@KetoMealsandRecipes]

Hi Dina! I'm glad that you find the charts useful. I think that showing the macronutrient chart for all of my recipes is important, because, as you've noticed, it helps you decide if a recipe is appropriate for you, and it can help you decide what size serving you can enjoy. Good luck with your weight loss journey!

[@JimsKitschKitchen]

Looks stunning

[@KetoMealsandRecipes]

Thank you, Jim!

[@JimsKitschKitchen]

@@KetoMealsandRecipes your welcome!!!!

[@asrinussubha4748]

This looks absolutely delicious!!! Will definitely have to give this recipe a try. Congrats on the 50k!

[@KetoMealsandRecipes]

Hi Asrinus! Lovely to hear from you...It makes me happy that you like the cake. Thank you, re: the 50K. Have a wonderful day! Cheers!

[@victoriaw6376]

This cake is amazing!!

[@KetoMealsandRecipes]

Thank you, Victoria - I hope that you will enjoy it when you get a chance to make it - it is a family favorite! Cheers!

[@dinasimone9815]

This looks really good. I will definitely try it. Congrats on your subs. Very well deserved. Do you think this could also be made with ground almonds instead of almond flour?

[@KetoMealsandRecipes]

Hi Dina! Almond flour is just dry roasted, finely ground blanched almonds, so yes, if you're making your own almond flour/almond meal, you can use it. However, be careful that while grinding, you do not make an almond butter, because that would not work. You do need a dry almond flour for this recipe. Thank you for your question - have a great day!

[@gelidduss]

Congratulation on 50k, This recipe looks absolutely amazing!

[@KetoMealsandRecipes]

Hi N W! Thank you for your watching my video, and your good wishes. I hope that you'll enjoy the cake - Cheers!

[@meblake7359]

Hi Angela, I finally tried making the cake again and it turned out well. I put the custard in the refrigerator for 1 hour with cellophane wrap touching all of it to keep the air off, so no skin. I beat the egg whites to stiff peaks instead of soft. Also, I used a 7 inch pan so that the cakes were not like crepes. I think there needs to be more frosting to cover it all completely.

[@KetoMealsandRecipes]

Hi Me Blake! Great to hear from you again, and I VERY much appreciate the update! I think that you're right - the smaller pan gives you more height. I am so glad that you found a method that works really well for you. Have a wonderful weekend!

[@meblake7359]

@@KetoMealsandRecipes Thanks again for your help.

[@KetoMealsandRecipes]

You did all the hard work! And I'm glad that the cake finally turned out. Have a great day!

[@dough.9241]

Congratulations on reaching that milestone! I noticed that in the video you cut the cake into 12 servings but on your website the serving size was specified as 8. Was this intentional?

[@KetoMealsandRecipes]

Hi Doug! OMG - Thank you for alerting me to our posting mistake! After debating with my family members on what the appropriate size was for each serving, we settled on 12 pieces, because with 8 pieces, although the cake is delicious, it was just a bit too much, and people were leaving a portion of the slice for later. I greatly appreciate, and want to thank you for alerting me! And thank you for your support, and for watching my video. Have a wonderful day! Cheers!

[@rachelsime9324]

Could you make Flan some time possibly

[@KetoMealsandRecipes]

Hi Rachel! I love flans. I am putting it on my to-do list right now. Cheers!

[@aurorarose2836]

I was wondering, are the "cake layers" crisp like a meringue?

[@KetoMealsandRecipes]

Hi Aurora Rose! Actually, the layers are not crisp, like meringue kisses, but are more of a cross between a pavlova and a sponge cake, just a little denser than a sponge cake. It holds up really well with the custard. Thank you for your question - I hope that you will enjoy the cake. Cheers!

[@fathiakn5667]

أرجو كتابه النقادير من فضلك

[@KetoMealsandRecipes]

مرحبًا. يوجد رابط في وصف KZbin للوصفة المكتوبة. يمكنك ترجمته إلى العربية باستخدام زر ترجمة Google على موقع الويب الخاص بي. إليك رابط هذه الوصفة: www.ketomealsandrecipes.com/recipe/swedish-almond-cake/ أتمنى لك يوماً عظيماً

[@meblake7359]

This cake didn't work. I used 9" pans and the cake was paper thin. The almond flour has to be minimimally folded into the egg whites or it will lose all its puffiness. The frosting never stiffened up. The cream is supposed to be heated and then slowly added to the egg yolks to temper them. All other recipes say to chill the custard before adding to the butter.

[@KetoMealsandRecipes]

Hi Me Blake! I am sorry to hear that your cake didn't turn out - I will give it some thought and reply to you as to why it may not have turned out. I have made this cake quite a number of times, and it has always turned out as shown in the picture. The finished product is quite thin, only about 2" thick, and that is what it is supposed to be if you do it in the Swedish style. But, as I said, I will give it some more thought. Thank you for taking the time to let me know about your difficulties!

[@meblake7359]

@@KetoMealsandRecipes my cake was 1/4 inch thick. If I used 6 inch pans, the cake would have been about 2 inches thick. My frosting was orange, but yours looks white. Do you know how your frosting is white when egg yolks are orange?

[@KetoMealsandRecipes]

Did you whip the egg yolks? Depending on where you live, the yolks can vary from pale yellow to bright orange, depending on what the chickens are fed. Regardless of the color of the egg yolk, you should whip it until it increases in volume and gets much paler in color, whether yellow or orange, and then finish making the custard as per the video or written instructions. A nine inch pan is a little bit big - I use an eight inch for best results. To make the cake base with the whites, you have to beat the egg whites to a nice firm stage - somewhere between medium stiff and medium, and sprinkle in the fine almond flour over the surface, not in one lump. Also, are you using "large" or "extra large" eggs? Fold gently with your whisk or a metal spatula. It doesn't have to be perfectly blended, but just starting to blend, then add the next third of the almond flour. Fold to combine, and then repeat. The egg whites will fall a little bit, but you should still have a nice fluffy volume. I hope this helps. If you have more details that I can consider, I will respond. This cake is really delicious, and I would love for you to be successful in making it. Cheers!

[@meblake7359]

@@KetoMealsandRecipes Yes, I whipped the egg yolks until they were foamy. I used large eggs. Your instructions say to whip the almond flour into the egg whites, not fold it. I think that deflated them and it only says to whip egg whites until frothy, add the almond flour in stages then whip to light peaks. I will try to make this cake again, but will do it the way I think it should be done, so as not to loose all the air. For the custard frosting, I think I will put the custard in the fridge until it is cold and then add it to the butter. What do you think of that?

[@KetoMealsandRecipes]

I have looked over your comments, and rewatched the video, and re-read the written instructions, to try to figure out what didn't work for you. At step 4, which is where you begin to whip the egg whites to a frothy stage, slowly start adding the sweetener (not the almond flour) as you continue whipping to a light peak stage. This is demonstrated in the video starting at 2:52, and finishes at 3:13 to show the light peak stage. Then, it is at time stamp 3:16 that you start adding the almond flour 1/3rd at a time. Use the whisk part of your mixer or a spatula to combine, and repeat until you have added all of the almond flour to the egg whites. Is your almond flour "extra fine"? This is important. For the custard portion, the custard begins at step 6 of the written recipe. At step 7, after it has cooked and is very thick, you leave it on your counter to cool to room temperature. You can see the thickness demonstrated at 5:17, to see how thick it should be. Then, whip your butter very very well, and pour the cool custard into the butter, and combine as shown at 5:37. At this point, the custard and butter mixture should combine but stay very thick. If it seems thin, the custard has melted the butter and is not cool enough. When your custard is done, you can put it into the refrigerator for a few minutes, until the cake has cooled down, but it will be harder to spread if the custard is too cold. The last part is just the assembly, which is steps 9 through 11 in the written recipe, and begins at 6:27 in the video. The reason that my custard frosting looks whiter in the video is that my lighting was relatively blue (blue sky daylight in my kitchen window) as opposed to the more yellow kitchen lighting. I hope that this helps - and that your next attempt will be very successful. Cheers!