Exquisite Keto Spanish Almond Cake with Lemon Glaze
Experience a mouthwatering keto Spanish almond cake with lemon glaze that captures the essence of Spain while satisfying your sweet cravings without sacrificing dietary restrictions. This delectable dessert will transport you to a world of rich flavors and sensory delights, all within reach of a low-carb lifestyle.
Allergens
Eggs, Dairy (butter)
Ingredients
- 1 cup almond flour 1/2 cup granulated erythritol 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar 3 large eggs, separated 1/2 cup unsalted butter, melted and cooled 1 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice 1 teaspoon vanilla extract
Instructions
- a. Preheat oven to 350°F (175°C). Grease and flour a 6 inch round cake pan. b. In a large bowl, whisk together almond flour, erythritol, salt, baking soda, and cream of tartar. c. Add egg yolks, cooled melted butter, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Mix until well combined. d. In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter, being careful not to overmix. e. Pour the batter into the prepared cake pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. f. Allow the cake to cool completely on a wire rack before adding the lemon glaze.
Chef’s Insight
To ensure the perfect texture, use superfine almond flour and separate the egg whites for better incorporation into the batter.
Notes
For a sweeter cake, increase the amount of erythritol or use another keto-friendly sweetener.