Start by preheating your oven to 175°C (350°F) so it reaches the right temperature before baking. While the oven is heating, line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang on the sides—this will make it much easier to lift the cake out later without breaking it.

In a large mixing bowl, add the almond flour, granulated sweetener, powdered sweetener, baking powder, and salt. Use a whisk or spoon to mix everything thoroughly so the ingredients are evenly distributed and there are no clumps. This step is important for getting a smooth, consistent texture in every bite.

In a separate bowl, crack in the eggs and whisk them lightly. Then add the melted butter (make sure it’s not too hot), heavy cream, vanilla extract, and sugar-free honey syrup. Whisk everything together until the mixture is smooth, creamy, and fully combined.

Slowly add the dry ingredients into the wet mixture in small portions, stirring gently as you go. Continue mixing until you get a thick, smooth batter with no visible lumps. Avoid overmixing—just mix until everything is combined to keep the cake soft and tender.

Pour the batter into your prepared baking dish and use a spatula to spread it evenly into the corners. Take a moment to smooth the top so the cake bakes evenly and looks neat once done.

Place the baking dish into the preheated oven and bake for about 25–30 minutes. Keep an eye on it toward the end—the top should turn lightly golden, and when you insert a toothpick into the center, it should come out clean or with just a few soft crumbs.

Remove the cake from the oven and let it cool completely in the baking dish. This step is important—cutting it too early can cause it to crumble since keto cakes firm up as they cool.

Once the cake is fully cooled, gently lift it out of the pan using the parchment paper overhang. Place it on a flat surface and use a sharp knife to slice it into even squares. Serve as is, or slightly warm for an extra soft, buttery texture.