Description
A delicious keto-friendly Italian cake that is low in carbs and rich in flavor, perfect for any occasion.
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol or other keto-friendly sweetener
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, beat together the softened butter and erythritol until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- In another bowl, mix the almond flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with the almond milk, until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve as is or dust with erythritol. Pairs well with coffee or tea, and can be topped with whipped cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian