In a quaint little bakery nestled on a charming cobblestone street, there was a talented pastry chef named Emily. Emily’s passion for baking knew no bounds, and she was always on the lookout for new and exciting recipes to tantalize her customers’ taste buds. One sunny afternoon, as she perused through her collection of cookbooks, Emily stumbled upon a recipe that piqued her interest: 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 customers’ faces. With a twinkle in her eye and a spring in her step, Emily set to work, determined to create a masterpiece that would redefine the meaning of indulgence.
And thus, the Keto Flourless Almond Cake was born—a divine creation that would delight even the most discerning of palates.
Keto Flourless Almond Cake
Ingredients:
2 cups almond flour
1/2 cup granulated erythritol (or your preferred keto-friendly sweetener)
1/4 cup melted butter or coconut oil
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon baking powder
Pinch of salt
Instructions:
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.
Serving Suggestions:
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