Moroccan Spiced Almond Cake – A Keto Delight

Allergens

Nuts (Almonds)

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 6 large eggs
• 3/4 cup granulated erythritol or stevia blend
• 1/2 cup unsalted butter, melted and cooled
• 1/4 cup honey (for vegan option, substitute with agave syrup)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, cinnamon, ginger, nutmeg, cloves, and salt.
3. In another bowl, beat eggs until well combined. Add erythritol or stevia blend, melted butter, vanilla extract, and honey or agave syrup. Mix until smooth.
4. Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated and smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 28 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

Chef’s Insight

Allow the cake to cool completely for the best texture and flavor.

Notes

For a vegan version, substitute eggs with flaxseed meal or chia seeds.