Keto Almond Fudge Cake: A Decadent Pakistani Dessert for Low-Carb Enthusiasts
Discover our Keto Almond Fudge Cake recipe, a delightful fusion of Pakistani flavors with a low-carb twist. This Intermediate dessert features almond flour, unsweetened cocoa powder, and erythritol for a decadent experience without the guilt. Enjoy this mouthwatering cake garnished with chopped almonds and a creamy frosting in a beautifully plated dish.
Allergens
Eggs, Nuts (Almond)
Ingredients
- 1. 1 cup (100g) Almond Flour 2. 3 large Eggs 3. 1/4 cup (60g) Granulated Erythritol 4. 1/4 cup (60ml) Unsweetened Cocoa Powder 5. 1/4 cup (60ml) Unsalted Butter, melted 6. 1/4 cup (60ml) Almond Milk 7. 1 tsp Baking Powder 8. 1 tsp Pure Vanilla Extract 9. 1/2 tsp Salt 10. A pinch of Cinnamon 11. A pinch of Cardamom 12. Chopped Almonds for garnish
Instructions
- Preheat oven to 350°F (180°C). Grease a 6 inch (15cm) springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together almond flour, erythritol, cocoa powder, baking powder, salt, cinnamon, and cardamom.
- In another bowl, beat eggs until frothy, then mix in melted butter, vanilla extract, and almond milk.
- Pour the wet ingredients into the dry ingredients, stirring until well combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing it from the pan.
- Garnish with chopped almonds and serve.
Chef’s Insight
To achieve a fluffy texture, be sure not to overmix the batter. The key to this recipe is the perfect balance between rich chocolate and crunchy almonds.
Notes
Adjust the sweetness according to your taste by adding more or less erythritol.