Keto French Almond Cake

First ever baked keto friendly cake. And not too shabby...!

3 Large eggs

100g Granulated sweetener (I used Allulose although the recipe said erythritol)

80ml Unsweetened almond milk

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

2 tsp almond extract

120ml unsalted butter (melted)

300g almond flour (I used ground almonds)

Sliced almonds to decorate

Preheat oven to 160 C and grease a 23cm springform cake tin. Put baking paper on the bottom and grease the sides.

In a large bowl using a manual whisk, beat eggs, sweetener, almond milk, baking powder, salt vanilla extract, almond extract and melted butter. Make sure the butter is not too hot or it can cook the eggs and go lumpy!

Gradually pour in the almond flour into the liquid ingredients and stir until it forms a thick, slightly grainy cake batter.

Pour into the pan and sprinkle almonds all over the top.

Bake for 25-30 mins and check to make sure the top isn't too brown (aka burnt!) and test to see if it's cooked. This one was in for 35 mins.

Cool the cake for at least 3 hours before slicing. Makes 12 portions.

Notes:

I had mine with blueberries and Greek yogurt, the rest of the fam had ice cream and/or cream.

Maybe it didn't rise as much as other almond cakes because I used grounds almonds, not almond flour.

It did look a little dark (aka burnt) around the outer edge, but it didn't taste burnt.

Only 1.3g carbs per portion. Yay!