Gluten Free Sugar Free Pear Almond Cake Recipe

by Carol Kicinski on October 7, 2018

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Pears and fall go hand-in-hand. I personally love pears this time of year, especially in breads and cakes. This Gluten Free Sugar Free Pear Almond Cake is no exception. It is the epitome of fall and has the benefit of being sugar-free. The marriage of almonds and pears in this cake are a welcome combo that begs to be eaten this season.

To make this cake sugar free, I used Swerve – in both granulated and confectioners styles. Swerve is a zero-calorie sweetener that is also non-glycemic and measures cup-for-cup like regular sugar. It’s made of ingredients from starchy root vegetables for a natural sweetness that doesn’t have a strange aftertaste.

This cake can be made with any type of pears, but I particularly like Anjou pears in this because they hold up well when baked and they’re very easy to find. I used a combination of red and green Anjou pears in this recipe.

Happy fall … and happy baking!

Gluten Free Sugar Free Pear Almond Cake Recipe

IngredientsNutrition Facts for Pear Almond Cake

4 ripe but firm pears, divided
1 tablespoon freshly squeezed lemon juice
1¾ cups plus 2 teaspoons Swerve Granulated, divided
3¼ cups finely ground blanched almond meal
8 large eggs
1 teaspoon pure vanilla extract
½ cup sliced almonds
Swerve Confectioners, for dusting
Whipped cream for serving, if desired

Directions

Preheat the oven to 350 degrees. Lightly spray a 9- or 10-inch springform pan with gluten-free nonstick cooking spray. Cut a circle of parchment paper to fit the bottom of the pan, place in the pan and spray it lightly with more cooking spray.

Peel and core the pears. Chop three of the pears roughly and slice the fourth into about ¼-inch slices. Take the chopped pears and put in a small, microwavable bowl with the lemon juice and 2 teaspoons of Swerve. Cover and microwave on high power for 4 minutes. (Alternatively, you can cook on the stove for 10 minutes over medium heat in a covered saucepan.) Mash the pears into a coarse puree with a fork or wooden spoon. Let cool.

Put the almond meal and 1¾ cups of Swerve in a food processor and give it 4 or 5 long pulses. Add the eggs, vanilla extract, and the cooked pears and puree the mixture. Pour into the prepared pan.

Sprinkle the sliced almonds over the top of the cake. Add the pear slices in a spoke configuration.

Bake for 45-55 minutes or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Check the cake after about 35 minutes; if it is browning too much, place a piece of foil over the top.

Let the cake cool in the pan for about 30 minutes, then remove the sides of the pan and transfer to a serving platter. Dust with Swerve Confectioners and serve with whipped cream, if desired.

Servings

Makes 12 slices

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 2 comments… read them below or add one }

Ina Gawne October 7, 2018 at 8:57 am

What a lovely cake! I have not heard of swerve sweetener before so must look for it. Do you happen to know if it is FODMOP safe? So far I have not seen much in the way of information about this sweetener. Thanks for sharing!

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Carol Kicinski October 8, 2018 at 12:15 pm

Hi Ina, As far as I can tell, it doesn’t look like it is a fit for FODMAP diets.

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