Low Carb Almond Cake
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)
1 tsp Vanilla Extract (optional)
3 Eggs
*Double up the recipe if you are using bigger baking pan*
Directions:
- Preheat the AirFryer at 180°C for 5 minutes.
- Combine all the wet ingredients (melted butter and eggs) and set aside.
- In a bowl, combine all the dry ingredients and mix it evenly.
- Using an electric mixer on low speed, add in the egg mixture into the flour mixture and mix thoroughly until combined.
- Pour the batter into the baking pan cover it with foil and randomly poke holes on it.
- Adjust the AirFryer temperature to 160°C and AirBake for 28-30 minutes or until the cake tester (or wooden skewer) comes out clean.
- 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!)
- Allow the cake to cool before removing it from the pan.
1 comments
Hi, is this baking pan with the lifting handle from Philips too ?
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