“Keto-Friendly Moroccan Spiced Semolina Cake with Honey Walnut Glaze”

Allergens

Nuts (walnuts)

Ingredients

• 1 cup almond flour
• 1/2 cup fine semolina
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon baking powder (keto
• friendly)
• Pinch of salt
• 1/2 cup unsweetened almond milk
• 4 large eggs, separated
• 1/3 cup granulated erythritol or other keto
• friendly sweetener
• 1 teaspoon pure vanilla extract
• For Honey Walnut Glaze: 1/2 cup honey (or keto
• friendly sweetener for glazing) 3/4 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper. In a large bowl, whisk together almond flour, semolina, spices, baking powder, and salt. In another bowl, combine almond milk, egg yolks, sweetener, and vanilla extract. Mix well. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely. For the glaze, heat honey in a saucepan over low heat, then add chopped walnuts and stir until coated. Drizzle the honey walnut glaze over the cooled cake and serve.

Chef’s Insight

Experiment with different spice combinations to personalize this recipe to your taste preferences.

Notes

This recipe uses a keto-friendly sweetener and almond flour to accommodate low-carb diets.