Keto French Almond Cake

Keto French Almond Cake

from sweetashoney.co
50 min
12 servings

An easy, moist and buttery almond cake with no sugar, gluten-free, and dairy-free.

Ingredients

  • 3 large Eggs (beaten, at room temperature)
  • 1/2 cup Crystal Sweetener
  • 1/3 cup Unsweetened Almond Milk
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Sea Salt
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Almond Extract
  • 1/2 cup Unsalted Butter (or melted coconut oil)
  • 3 cups Almond Flour (scooped and leveled)
  • 1/3 cup Sliced Almonds
  • 3 tablespoons Sugar-free Powdered Sweetener

Directions

  1. 1

    Preheat oven to 325°F (160°C). Grease a non-stick 9-inch springform pan with butter or coconut oil. Add a circle of parchment paper at the bottom of the pan and grease as well. Set aside.

  2. 2

    In a large mixing bowl, using a manual whisk, beat eggs, erythritol, unsweetened almond milk, baking powder, salt, vanilla extract, almond extract, and melted butter. Make sure the melted butter is not too hot, or it can cook eggs and form lumps.

  3. 3

    Gradually pour the almond flour into the liquid ingredients and stir until it forms a thick, slightly grainy cake batter.

  4. 4

    Pour the cake batter into the greased pan and sprinkle sliced almonds all over the top of the cake. Slightly press the almonds into the batter to stick to the top.

  5. 5

    Bake cake for 40-45 minutes in the center rack of your oven. I recommend tenting the cake pan with a large piece of foil after 25 minutes to prevent the cake's top from burning.

  6. 6

    After 30 minutes, insert a skewer in the center of the cake, and if it comes out with almost no crumb on it, the cake is ready. Remove from the pan.

  7. 7

    Cool the cake on a cooling rack for at least 3 hours before slicing.

  8. 8

    When the cake has reached room temperature, sieve powdered erythritol on top of the cake.

  9. 9

    Slice into 12 even slices.

  10. 10

    Store the cake in a sealed cake box in the fridge for up to 3-4 days.