Low Carb Almond Cakes

Low Carb Almond Cakes

Ready in: 30 minutes
Yield: 8 pieces

1.8 oz (50 g) almond flour
2 1/2 oz (70 g) erythritol
1 teaspoon baking powder
1 packet vanilla sugar
2.5 oz (70 g) butter
3 egg whites
2 egg yolks
1 pinch of salt

1. Preheat the oven to 350 °F (180 °C). Cover a baking rack with baking paper. Grease the baking forms lightly with butter.

2. Melt the butter in a casserole over a medium heat until golden brown. Transfer into a bowl and leave to cool. Whisk the egg yolks with the erythritol until thick and creamy. Slowly pour in the melted butter and stir to mix evenly.

3. Sift the baking powder, almond flour and salt into a large bowl. Stir to mix evenly. In a separate bowl, beat the egg whites until soft and foamy. Now, add the vanilla sugar and beat until stiff peaks form. (How to know that the egg whites are beaten enough: Make a cut with a knife, the cut has to remain visible.)

4. Use a wooden spoon to gently fold in the egg whites into the egg yolks mixture. (Do not whisk them together.)

5. Fold the almond mixture into the eggs mixture in batches until just blended. Slowly fold in the melted butter. Spoon the mixture into the prepared baking cups. Bake in the oven until golden brown, for about 20-25 minutes.

Per piece:

Energy: 116 kcal / 487 kJ
Fat: 9,6 g
Carbohydrates: 10,4 g
of which sugars: 1,5 g
Protein: 5,6 g
Fibre: 1 g

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