About
This is such a beautiful simple cake that would be perfect to whip together for a get together with friends or a Sunday afternoon to enjoy with a cup of tea or coffee. The flavors are so clean and lovely and the cake itself is extremely moist.
Ingredients
- 2 ¼ cup almond flour
- ⅔ cup, shredded coconut, dried, shredded or flaked, unsweetened
- ¼ teaspoon coarse kosher salt by morton
- 1 cup the ultimate icing sugar replacement by swerve
- 2 stick butter
- 4 large raw egg
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup natural sliced almonds by terry lynn
Instructions
- Preheat an oven to 355 F. Prepare a springform pan by buttering the pan and lining the bottom with a round piece of parchment paper. Combine the dry ingredients (almond flour, coconut flakes, salt, powdered sweetener) together and whisk together to combine.
- Melt the butter in a small bowl. Allow to cool slightly. Add the cooled butter to the the wet ingredients (eggs, vanilla, almond extract) together and whisk to blend.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes or until the cake is nicely browned and springs back to the touch.
- 4) Allow cake to cool in the pan before unmolding.
Nutrition Facts
- Servings: 10
- Calories: 402.2kcal/1682.9kJ (per serving)
- Fat: 38.2g (per serving)
- Carbs: 21.5g (per serving)
- Protein: 8.9g (per serving)
