Who says no carbs has to mean no cake? Try this recipe, based on almond flour and an alternative sweetener called xylitol. This cake is sure to satisfy those sweet-tooth cravings while on the keto diet!
8 tbsp butter, softened, plus a little more for greasing the pan
1/4 cup xylitol
1/2 tsp vanilla extract
4 eggs
1/2 cup unblanched almond flour
2 tbsp unflavored whey protein isolate
2 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1. Preheat the oven to 300°. Grease the bottom and sides of a 6” round baking pan with butter.
2. Beat the butter, xylitol and vanilla extract in a stand mixer until light and fluffy, about 2 minutes. Add one egg at a time while beating, allowing each egg to be fully enveloped before adding the next one.
3. Add the remaining ingredients, and beat just until they are incorporated.
4. Pour the batter into the greased baking pan. Bake for about 35–40 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for 10 minutes.
5. Run a knife around the inside of the pan to loosen. Turn the cake out onto a serving plate and cut into 10 slices.
Yields: 10 slices
Source: reprinted with permission from Keto East by Kelly Tan Peterson (Cooking Inspired by Love)
