Almond Flour Cake

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Ingredients:

  • 1 1/2 cups almond flour
  • 4 large eggs, separated
  • 1/2 cup sugar (*use a brown sugar substitute for a keto option)
  • 1 tablespoon lemon zest
  • 1/4 cup sliced almonds (optional)
  • 1/4 cup powdered sugar (optional)

Instructions:

  1. Preheat the oven to 180C/350F and grease a 9-inch cake pan.
  2. In a large mixing bowl, combine almond flour, egg yolks, sugar (or sugar substitute), and lemon zest; mix thoroughly.
  3. In a separate bowl, beat egg whites until stiff peaks form.
  4. Fold the beaten egg whites into the almond flour mixture until well combined.
  5. Transfer the cake mixture into the greased pan and top with sliced almonds.
  6. Bake for 30 minutes or until the top is tender.
  7. Remove the cake from the oven and let it cool for 15 minutes. Carefully invert it onto a plate and sprinkle with powdered sugar if desired.

FAQs:

Q1: Can I use almond meal instead of almond flour?
A1: While similar, almond flour is finer than almond meal. You can use almond meal, but the texture may be slightly different.

Q2: What is the purpose of lemon zest in the recipe?
A2: Lemon zest adds a citrusy aroma and flavor, enhancing the overall taste of the cake.

Q3: Is there a substitute for sugar for a keto version?
A3: Yes, you can use a brown sugar substitute or any keto-friendly sweetener of your choice.

Conclusion:

In conclusion, our Almond Flour Cake is a testament to the fact that gluten-free and keto-friendly can be irresistibly delicious. Whether you’re following a specific diet or simply craving a moist and flavorful cake, this recipe delivers. Elevate your baking game with this delightful treat that combines simplicity with indulgence.

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