Low Carb/Gluten free Almond Cake

By HazyWaters

Calories: 303
Fat: 28
Carbohydrates: 8
Fiber: 2
Protein: 7

Ingredients

• 3 cups (10.5 oz or 298 g) Honeyville Almond Flour
• 1/2 cup (115 grams) Sukrin 1 or erythritol
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 3/4 cup (177.5 ml) coconut milk (full fat from a can)
• 1/4 cup (118 ml) lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon stevia glycerite (liquid stevia)

Details

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from lowcarbmaven.com

Preparation

Step 1

1.Preheat oven to 350 degrees and position the rack to the lower third. Spray a small sheet pan with baking spray and then line it with parchment paper. The baking spray keeps the parchment from sliding around. My quarter sheet pan measures 12x8½ inches at the base & 13x9½ inches at the top.
2.Measure the dry ingredients for the cake into a medium bowl and stir to mix thoroughly. Then, add the eggs, coconut milk, lemon juice, vanilla and stevia glycerite to the bowl and mix with a hand mixture until ingredients are incorporated.
3.Pour the batter into the parchment lined baking sheet and gently spread it as evenly as possible to the edges of the pan. The batter is thick so try not to press out all of the air bubbles that have been created by the reaction of the baking soda and lemon juice. This is what gives the thick mixture, lift.
4.Place the almond shortcake into the oven and turn it up to 400 for 5 minutes. Then turn it back down to 350 for about 30 minutes more until fully cooked and lightly browned on top.
5.Remove the shortcake from the oven and place a clean tea towel on top. Let cool completely and cut into 12 squares.
6.To plate, add a dollop of whipped cream to a piece of cake and top with the freshly sliced berries. Piping the whipped cream is also a nice effect.
7.To make a whipped cream rose - fit a large star tip into a pastry bag or the corner of a plastic zip-loc bag. Starting in the middle of the cake, slowly squeeze the whipped cream out in a circle, increasing the diameter as you go and ending at the edge of the cake.