Name: KETO ALMOND CAKE
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10 servings
Ingredients: ¾ cup plain Greek yoghurt; 3 large eggs; 80 g melted butter or coconut oil; 1 tsp vanilla extract; 2 cups blanched almond flour; ⅓ cup granulated Lakanto monk fruit (or sweetener of choice); 2 tsp baking powder; ¼ tsp fine Himalayan salt

CategoryDessert, SnacksDifficultyBeginner

This simple and delicious gluten-free cake is a crowd-pleaser

Yields10 Servings

Prep Time10 minsCook Time50 minsTotal Time1 hr

INGREDIENTS:

¾ cup plain Greek yoghurt

3 large eggs

80 g melted butter or coconut oil

1 tsp vanilla extract

2 cups blanched almond flour

⅓ cup granulated Lakanto monk fruit (or sweetener of choice)

2 tsp baking powder

¼ tsp fine Himalayan salt

METHOD:

Preheat the oven to 180°C. Line a loaf tin (20 x10 cm) with baking paper.

Place yoghurt, eggs, melted butter or coconut oil & vanilla extract into a large mixing bowl. Using a whisk, stir until well combined and creamy.

Add the almond meal, sweetener of choice, baking powder, and salt to the wet mixture.

Using a spatula, combine the dry ingredients into the wet mix gradually and gently.

Pour the resultant cake batter evenly into the lined loaf tin. Top with optional walnuts or any nut/seeds of choice.

Bake for 45-50 minutes or until a skewer comes out dry.

Allow to cool completely. Cut into slices and serve alone or with your favourite low carb fruit, cream or icecream.

Ingredients