Moroccan Spice Delight – A Keto-Friendly Desert

Allergens

Eggs, Dairy (butter)

Ingredients

• 3. Almond Flour
• 1 1/2 cups 4. Coconut Flour
• 1/2 cup 5. Unsweetened Cocoa Powder
• 1/4 cup 6. Granulated Erythritol
• 1 cup 7. Baking Powder
• 2 teaspoons 8. Salt
• 1/4 teaspoon 9. Ground Cinnamon
• 1/2 teaspoon 10. Ground Ginger
• 1/2 teaspoon 11. Ground Nutmeg
• 1/4 teaspoon 12. Ground Cloves
• a pinch 13. Unsalted Butter
• 1/2 cup, softened 14. Large Eggs
• 3, room temperature 15. Vanilla Extract
• 1 teaspoon 16. Fresh Orange Zest
• 1 tablespoon 17. Unsweetened Almond Milk
• 1 cup

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch square baking pan with parchment paper, allowing the edges to overhang for easy removal.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, erythritol, baking powder, salt, and spices until well combined.
3. Add softened butter, eggs, vanilla extract, and orange zest to the dry ingredients. Mix until a smooth batter forms.
4. Gradually add almond milk to the batter, mixing well after each addition.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before cutting into squares.

Chef’s Insight

This dessert can be further enhanced by adding chopped nuts, such as walnuts or pecans, for added texture and flavor.

Notes

Be sure to use unsweetened cocoa powder and erythritol to keep this dessert keto-friendly.