Almond Flour Cake (Print Version)
# Ingredients:
01 -
4 separated large eggs
02 -
1 and a half cups almond flour
03 -
1 tablespoon of grated lemon peel
04 -
Half a cup of sugar
05 -
Quarter cup powdered sugar (optional)
06 -
A small handful of sliced almonds (optional)
# Instructions:
01 -
Set your oven to 350°F (180°C) and grease an 8-inch round pan. Leave it aside for now.
02 -
In a big bowl, whisk the sugar and egg yolks until they're fluffy and pale. Stir in the almond flour and lemon peel next.
03 -
Grab another bowl and whip the egg whites until you get firm, stiff peaks.
04 -
Gently combine the whipped egg whites with the yolk mixture. Pour it into your prepared cake pan, then scatter sliced almonds on top.
05 -
Pop the pan in the oven and bake for 30 minutes or until the top is soft but firm. Let it cool for about 15 minutes, move it to a plate, then dust with powdered sugar if you’re using it.
# Notes:
01 -
Swap sugar for a brown keto-friendly sweetener, if needed.
02 -
Leftovers? Keep it covered at room temp for a week or longer if chilled.
03 -
Freeze it in a flat container for up to 2 months.