Description
Indulge in a guilt-free delight with this Keto French Butter Cake, perfect for those following a low-carb diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup erythritol or other keto-friendly sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and erythritol together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and almond extract if using.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve the cake plain or with a dollop of whipped cream or sugar-free frosting.
Notes
- For a richer flavor, add 1/2 cup of sugar-free chocolate chips to the batter before baking.
- To make a lemon version, replace the cocoa powder with an additional cup of almond flour and add the zest of one lemon to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg