Description
A delicious and moist keto-friendly cake made with almond and coconut flour, perfect for those following a low-carb, gluten-free, or diabetic-friendly diet. This easy-to-make dessert uses erythritol as a sugar substitute and can be customized with various flavor additions or dairy-free alternatives.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 cup erythritol sweetener
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, erythritol, coconut flour, baking powder, and salt until thoroughly combined to ensure an even distribution of leavening agents and sweetener.
- Combine Wet Ingredients: In a separate bowl, beat the eggs well, then add the unsweetened almond milk, melted butter, and vanilla extract, stirring until the mixture is smooth and consistent.
- Form the Batter: Gradually add the wet ingredients to the dry ingredients, stirring carefully until a smooth, lump-free batter forms, taking care not to overmix which could affect texture.
- Prepare for Baking: Pour the batter into the prepared cake pan, using a spatula to smooth the top evenly for uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely, which prevents sogginess and helps it set.
- Optional Frosting: Once cooled, frost the cake with a keto-friendly frosting of your choice if desired, adding extra flavor and moisture.
Notes
- For variations, add a handful of sugar-free chocolate chips or a teaspoon of cinnamon for enhanced flavor.
- To achieve a moister texture, substitute half of the butter with cream cheese.
- Make it dairy-free by replacing butter with coconut oil and almond milk with coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness.
