“Mediterranean Keto Almond Cake: A Delectable Israeli Fusion Dessert”

Allergens

Almonds, Eggs

Ingredients

• 2 cups (200g) almond flour
• 1/4 cup (60g) granulated erythritol or a keto
• friendly sweetener
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1/2 cup (120ml) unsweetened almond milk
• 1/2 cup (1 stick or 115g) unsalted butter, melted and cooled
• Zest of one orange
• 1 teaspoon pure vanilla extract
• 1/2 cup (60g) slivered almonds, toasted
• 3 tablespoons confectioners' erythritol or a keto
• friendly sweetener for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch (20cm) round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated erythritol, baking powder, ground cinnamon, and salt. Set aside.
3. In another bowl, whisk together the eggs, almond milk, melted butter, orange zest, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the toasted slivered almonds.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Dust with confectioners' erythritol if desired, and serve.

Chef’s Insight

Toasting the almonds before adding them to the batter enhances their flavor and adds a nice crunch. - Using a high-quality vanilla extract can elevate the overall taste of the cake.

Notes

This recipe is specifically designed for those following a ketogenic diet. - Adjust the sweetness to taste by adding more or less of the keto-friendly sweetener.