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Low-Carb Almond Cake

By 17:48:00 , , , , , , , , , , ,

Before starting LCHF and completely changing my eating lifestyles, I was a big fan of sweet desserts and baked goods. I am sure you can sort of guess it with a quick glance on my blog here.
Nothing beats a sweet, fluffy and moist cake!

One year after adapting LCHF and seeing positive change on my overall health...now I'm back into the baking world with a mission to bake cakes and breads in a more healthier way - Low Carb Baking! 
Rediscovering my love for cakes and breads in low carb style.
So I have been looking for a quick and easy low carb cake recipe with common ingredients in my pantry. Low-Carb Almond Cake is really easy and uses no complicated ingredient :)
Low Carb Almond Cake 

Ingredients (recipe for 6-inch pan):

100gm Almond Flour
1/2 tsp Baking Powder
25gm Monk Fruit Sweetener (or any sweetener of your choice ; adjust to your liking)
60gm Butter (melted)
1 tsp Vanilla Extract (optional)
3 Eggs

*Double up the recipe if you are using bigger baking pan*

Directions:
  1. Preheat the AirFryer at 180°C for 5 minutes.
  2. Combine all the wet ingredients (melted butter and eggs) and set aside. 
  3. In a bowl, combine all the dry ingredients and mix it evenly.
  4. Using an electric mixer on low speed, add in the egg mixture into the flour mixture and mix thoroughly until combined.
  5. Pour the batter into the baking pan cover it with foil and randomly poke holes on it.
     
  6. Adjust the AirFryer temperature to 160°C and AirBake for 28-30 minutes or until the cake tester (or wooden skewer) comes out clean. 
  7. OPTIONAL STEP! Once the cake is done, remove the foil and let it AirBake for another 2-4 minutes to nicely brown the top of the cake (be sure to keep a close watch!)
  8. Allow the cake to cool before removing it from the pan.

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