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Keto Flourless Almond Cake
Keto Flourless Almond Cake

Keto Flourless Almond Cake
As she read through the recipe, Emily’s mind began to race with possibilities. She imagined the delightful aroma of almonds filling her bakery, the rich texture of the cake melting in her mouth, and the smiles of satisfaction on her…
Keto Flourless Almond Cake
Source
Ingredients:
1
Servings
  • 480
    ml
     almond flour
  • 120
    ml
     granulated erythritol (or your preferred keto-friendly sweetener)
  • 60
    ml
     melted butter or coconut oil
  • 4
    item
     large eggs
  • 1
    tsp
     vanilla extract
  • 0.5
    tsp
     almond extract
  • 0.5
    tsp
     baking powder
  • 1
    item
     pinch of salt
Keto Flourless Almond Cake
Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together almond flour, erythritol, baking powder, and salt.
  3. Add melted butter or coconut oil, eggs, vanilla extract, and almond extract to the dry ingredients. Mix until well combined and smooth.
  4. Pour the batter into the prepared cake pan and spread it evenly.
  5. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. Dust the cake with powdered erythritol or a drizzle of sugar-free chocolate ganache for an extra touch of sweetness.
  8. Serve slices of the cake with a dollop of whipped cream or a scoop of keto-friendly ice cream.
  • 480
    ml
     almond flour
  • 120
    ml
     granulated erythritol (or your preferred keto-friendly sweetener)
  • 60
    ml
     melted butter or coconut oil
  • 4
    item
     large eggs
  • 1
    tsp
     vanilla extract
  • 0.5
    tsp
     almond extract
  • 0.5
    tsp
     baking powder
  • 1
    item
     pinch of salt
1
Servings
0

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together almond flour, erythritol, baking powder, and salt.

Add melted butter or coconut oil, eggs, vanilla extract, and almond extract to the dry ingredients. Mix until well combined and smooth.

Pour the batter into the prepared cake pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Dust the cake with powdered erythritol or a drizzle of sugar-free chocolate ganache for an extra touch of sweetness.

Serve slices of the cake with a dollop of whipped cream or a scoop of keto-friendly ice cream.

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