Keto French Fancy Recipe

Keto French Fancies with Keystone Pantry Allulose

Low-carb, sugar-free version of the beloved British teatime cake.

French Fancies are known for their soft sponge, sweet filling, and smooth pastel fondant coating — a charming, elegant treat. The classic version is loaded with sugar and refined flour, which means lots of carbs and a blood sugar spike. This keto-friendly version uses Keystone Pantry Allulose as the sweetener and low-carb flours to give you the same indulgence without the carb crash.

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Ingredient Breakdown & Keto Benefits

For the Sponge

• Almond Flour (1 cup) – This naturally gluten-free flour is made from finely ground almonds. It’s rich in healthy fats, low in carbs, and gives a tender crumb. It also adds a slight nutty flavor that works beautifully in keto baking.

• Coconut Flour (¼ cup) – A powerful absorber of moisture, coconut flour helps balance the density of almond flour, keeping the sponge light. It’s high in fiber and very low in carbs.

• Baking Powder (1 tsp) – The leavening agent that makes your sponge rise and stay fluffy.

• Salt (½ tsp) – Enhances sweetness and balances flavors.

• Unsalted Butter (½ cup) – Provides richness, moisture, and that melt-in-the-mouth feel. Butter is naturally carb-free and a great keto fat source.

• Keystone Pantry Allulose (½ cup) – Our star sweetener! Allulose tastes and bakes like sugar but doesn’t raise blood sugar or insulin levels, making it ideal for keto desserts. It also helps keep cakes moist.

• Eggs (4 large) – Eggs are keto-friendly, low in carbs, and provide structure and lift to the sponge.

• Vanilla Extract (2 tsp) – Adds depth of flavor and that classic cake aroma.

• Unsweetened Almond Milk (¼ cup) – Keeps the batter smooth and adds just enough moisture without adding sugar.

For the Buttercream Filling

• Unsalted Butter (½ cup) – The base of the filling, creamy and rich.

• Powdered Keystone Pantry Allulose (½ cup) – Powdered sweetener ensures a smooth, silky texture without grittiness.

• Vanilla Extract (1 tsp) – For flavor depth.

• Salt (pinch) – Brings out the sweetness and rounds out the flavor.

For the Fondant-Style Icing

• Powdered Keystone Pantry Allulose (1 cup) – Forms the smooth, glossy coating while staying sugar-free.

• Unsweetened Almond Milk (2–3 tbsp) – Thins the icing to a pourable consistency.

• Vanilla Extract or Flavoring (1 tsp) – Choose classic vanilla, almond, or even lemon for variety.

• Natural Food Coloring – Use plant-based tints for pastel pink, soft yellow, and a chocolate shade (using cocoa powder).

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Step-by-Step Instructions

Step 1: Make the Sponge

1. Preheat & Prepare – Set oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper for easy removal.

2. Mix Dry Ingredients – In one bowl, whisk together almond flour, coconut flour, baking powder, and salt. This prevents clumps and ensures even distribution.

3. Cream Butter & Sweetener – In another bowl, beat butter and Keystone Pantry Allulose until light and fluffy. This incorporates air into the batter, helping the sponge rise.

4. Add Eggs & Vanilla – Beat in eggs one at a time, then stir in vanilla extract.

5. Combine Wet & Dry – Add half the dry mix, then almond milk, then the rest of the dry mix. Stir until just combined — overmixing can make the cake dense.

6. Bake – Spread the batter evenly in the pan and bake 20–25 minutes until golden and springy. A toothpick should come out clean. Cool completely before cutting.

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Step 2: Make the Buttercream

1. Beat butter until fluffy.

2. Add powdered allulose, vanilla, and salt, then beat until smooth and light.

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Step 3: Assemble the Fancies

1. Trim edges of the cooled cake for a neat look.

2. Cut into 1½-inch squares.

3. Slice each square in half horizontally. Spread a thin layer of buttercream in the middle, then sandwich back together.

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Step 4: Coat with Fondant

1. Mix powdered allulose with almond milk and vanilla until smooth and thick yet pourable.

2. Divide into three bowls. Tint one pink, one yellow, and one chocolate (with cocoa powder).

3. Place cakes on a wire rack with parchment underneath.

4. Spoon or pour fondant over each cake, letting it run down the sides for full coverage.

5. Add a tiny swirl of buttercream on top for the classic look.

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Step 5: Let Set & Serve

• Allow the icing to set for at least 30 minutes at room temperature before serving.

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Tips for Success

• Chill Before Icing – Briefly chilling the assembled cakes makes them easier to coat with fondant.

• Powder Your Allulose – If you don’t have powdered allulose on hand, pulse regular allulose in a blender until fine.

• Keep Portions Small – These are rich little treats; small sizes make them perfect for afternoon tea.

• Don’t Rush the Cooling – A warm sponge will melt buttercream and cause the fondant to slide off.

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Storage & Serving

• Room Temperature – Store in an airtight container for up to 2 days.

• Refrigerator – Keeps well for up to 5 days; allow to come to room temp before serving for the best texture.

• Freezer – Freeze un-iced sponge squares for up to 2 months. Thaw completely before filling and icing.

• Serving Suggestion – Pair with unsweetened tea or coffee to balance the sweetness and showcase the buttery sponge.

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Nutrition (Per Fancy – approx. 16 per batch)

• Calories: ~110

• Net Carbs: ~2g

• Fat: ~9g

• Protein: ~3g