American · Dessert
Keto Almond Flour Cake
A dense, buttery almond flour cake baked in a small tin until golden, finished with a cloud of lightly sweetened whipped cream and fresh raspberries. Built on allulose and monk fruit instead of sugar, it delivers a rich, nutty crumb without the carb load of a classic sponge.
$2
12 minsPrep
24 minsCook
56 minsTotal
EasyLevel
Nutrition per serving
480Calories
11.6gProtein
44.7gFat
24.7gCarbs
2.7gSugar
4.7gFiber
580mgSodium
169mgChol
17.5gSat Fat
335mgPotassium
135mgCalcium
1.8mgIron
0.3mcgVitamin B12
4mgVitamin C
0gPolyol
14gAllulose
0.5gAlcohol
Goes well with
German Pilsner
local
Almond Milk Latte
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170C (340F) and butter a 10cm/4 inch round cake tin, lining the base with a small disc of parchment.
2
In a bowl, whisk the melted butter, beaten egg, allulose, and vanilla extract together until smooth and slightly pale.
3
Fold in the almond flour, baking powder, and salt until just combined into a thick batter with no dry streaks.
4
Pour the batter into the prepared tin and smooth the top with a spatula.
5
Bake for 22-25 minutes until the top is golden and a skewer inserted in the centre comes out clean.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack and cool completely, about 20 minutes.
7
Whip the heavy cream with the monk-fruit extract to soft peaks using a hand mixer.
8
Once the cake is fully cool, dollop the whipped cream on top and scatter over the halved raspberries just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g fine blanched almond flour
- 1.4 oz40g melted butter
- 1 1/81 1/8 eggs, beaten (55g)
- 1 oz28g allulose
- 0.1 oz4g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 1.2 oz35g whipped to soft peaks heavy cream
- 0 oz1g monk fruit extract
- 1.1 oz30g halved raspberry
