This triple almond cake is a wonderful low carb baked treat!
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I’m the first to admit that I’m not much of a cake baker. But every now and then I like to have a go! I’m a huge fan of almond flour, and use it frequently in cookies and pancakes. But this is the FIRST cake recipe on the blog! It’s not fancy or elaborate, but it IS easy to make and tasty to eat. The triple almond comes from an almond flour sponge, with a light frosting of almond butter and almond milk. Enjoy!
To make the sponge, whisk together egg yolks, cooled melted butter, heavy cream, baking powder and a little granulated Splenda. Stir in the almond flour until fully combined.
In a stand mixer bowl, whisk the egg whites until soft peaks have formed. Take a spoonful of the egg whites and add them to the almond mixture to loosen them up. Then add the rest of the egg whites and gently fold the two mixtures together.
Pour the cake batter into a 9″ springform cake tin, and bake in a preheated oven for 13-15 minutes. Remove from the oven and leave to cool.
To make the frosting, add almond butter and unsweetened almond milk to a small saucepan, and gently heat. Stir until the two ingredients have mixed together. Spread all over the cooled cake. A spatula or palette knife is useful for this task!
Serve with a sprinkling of confectioner’s Swerve, if desired.
Low Carb Triple Almond Cake - #sugarfree #glutenfree #keto #lowcarb Click To Tweet