Servings: 8 slices
Calories: 150kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cake pan
- Oven
Ingredients
- 100 g almond flour
- 50 g coconut flour
- 50 g erythritol or your preferred sugar substitute
- 1 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 120 ml unsweetened almond milk
- 60 ml melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a round cake pan with coconut oil and line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs until frothy. Add the almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
- Pour the wet ingredients into the dry mixture. Stir until you have a thick batter, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
- If desired, cool for 10 minutes before serving.
Notes
If you need an eggless version, swap almond flour for oat flour and use flaxseed meal mixed with water instead of eggs. For added flavor, sprinkle a pinch of cinnamon or nutmeg into the batter. Store any leftovers in an airtight container to keep them fresh, and consider using a small piece of bread in the container to maintain moisture. The cake can be refrigerated for up to a week or frozen for up to three months. Enjoy topping with fresh berries or a dollop of Greek yogurt for a delightful twist!
Nutrition
Calories: 150kcal | Carbohydrates: 8g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Vitamin A: 100IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!