I was sitting on the couch with the scent of almonds and coconut and i was looking for quinoa and contemplating a nice healthy tabbouleh salad and there—amidst the this recipe plays off the idea of a classic flourless almond cake , but a touch of coconut flour gives it.
Recipe Summary Low-Carb Yellow Cake
This keto-friendly cake is easy to make and super delicious. Low in carbs but great in flavor! Due to the almond flour, the finished texture is a bit crumbly.Ingredients | Healthy Recipes Blog Almond Flour Cake
½ cup butter
½ cup granular sucralose sweetener (such as Splenda®)
4 egg yolks
1 teaspoon vanilla extract
2 teaspoons baking powder
¼ teaspoon salt
1 cup almond flour
4 teaspoons coconut flour
¼ cup heavy cream
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch cake pan.
Combine butter and sucralose in a mixing bowl; beat with an electric mixer until creamy. Add egg yolks and vanilla extract and mix well. Add in baking powder and salt.
Mix almond flour and coconut flour into the creamed butter mixture. Pour in heavy cream and mix until combined. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Use another sugar substitute in place of the sucralose sweetener, if desired.
Info | Healthy Recipes Blog Almond Flour Cake
prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
9
Yield:
1 8-inch cake
