Ingredients:
- 2 cups almond flour
- 1/2 cup artificial sweetener (e.g., erythritol, stevia, sucralose)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 1/2 cup almond milk (or any milk of your choice)
- 1 teaspoon vanilla extract
- Optional: sliced almonds for topping
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the almond flour, artificial sweetener, baking powder, and salt until well combined.
- Mix Wet Ingredients: In another bowl, beat the eggs. Add melted butter (or coconut oil), almond milk, and vanilla extract. Mix until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Make sure there are no lumps.
- Bake: Pour the batter into the prepared cake pan. Spread it evenly with a spatula. Optionally, sprinkle sliced almonds over the top for added texture.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Once cooled, slice and serve! This cake is delicious on its own or with a dollop of whipped cream or a dusting of powdered artificial sweetener.
Enjoy your almond flour cake with the goodness of almonds and the sweetness of your chosen artificial sweetener!