Ingredients
2 1/2 cups almond flour
1 1/2 cups erythritol
4 large eggs, room temperature
1 1/2 cups unsalted butter, softened
3 tsp vanilla extract (alcohol-free)
3 tsp baking powder
1/2 cup unsweetened almond milk
Instructions
Preheat oven to 325°F (160°C) and grease a 9-inch round cake pan
Whisk eggs, erythritol, and vanilla until fully combined
Add butter and blend until smooth
Fold in almond flour, baking powder, and almond milk
Pour batter into prepared pan and smooth surface
Bake 30-35 minutes until top is golden and toothpick inserted into center comes out clean
Cool completely before slicing
Notes
Use blanched almond flour for best texture
Check cake at 25 minutes to avoid overbaking
Store leftovers in airtight container at room temperature for 3 days
For fresher flavor, refrigerate and consume within 5 days
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American, Keto
- Diet: Keto, Gluten-Free, Halal
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 0g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg