Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/2 cup erythritol or your favorite sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix the almond flour, coconut flour, baking powder, and salt.
- In another bowl, cream the softened butter and erythritol until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- This cake pairs well with sugar-free whipped cream or berries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
- Diet: Keto, Low Carb
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg