My world of baking has been expanding for the past few months. I had always loved baking chocolate chip cookies with my girls or whipping up some banana muffins, but recently I have begun diving in a little deeper. I made my first layered cake last week for Christmas (the girls were so excited to celebrate Jesus’ Birthday!) with the most delicious frosting I have ever had! The girls even blew out a candle for Him 🙂
Then…we made cinnamon rolls, coffee crumble cake, and lots of homemade bread (is that considered baking?)
Forrest and I follow a strict keto diet 6 days a week with a 24 hour “splurge” period (I will get into that in another post). But anyways, I have been finding keto baking to be difficult. I usually use too much butter and things are too gooey, or I use too much almond or coconut flour, and it’s too dry. So, I am still trying to figure it all out and get all my portions and ratios right.
BUT – I made this Almond Keto Cake this week and the whole family LOVED it. Especially when topped with some fresh homemade whipped cream. It was so much better than many of our other tries because it actually tastes like a standalone dessert recipe, not a recipe that was “converted” to be low carb but tastes like cardboard. It’s delicious!
You know what else I learned with this keto almond cake? The quality of your vanilla extract makes a BIG difference. Vanilla extract to me was always some bargain bin bottle I’d grab every couple of years, and then it sort of just sat around. Now, I’ve graduated myself to Rodelle Reserve Vanilla, and boy can you tell a difference! Especially in the homemade whipped cream. There’s a smooth aromatic vibe to it that I can’t really describe, but I am excited to continue using it in all my new baking adventures!
4 eggs, separated into two bowls of yolks and whites
1 tsp Rodelle vanilla extract
1/2 cup erythritol sweetener
1 1/2 cups almond flour
1/2 tsp salt
1 tsp baking powder
for the whipped cream:
1 cup heavy cream
1/2 tsp Rodelle vanilla extract
1. Pre-heat the oven to 350 degrees and grease a 9 inch round baking pan (bottom and sides).
2. In a bowl, whisk together the egg yolks, vanilla extract and erythritol.
3. In another bowl, whisk together the almond flour, salt and baking powder.
4. In a stand mixer, whisk together the egg whites until they form stiff peaks.
5. Slowly mix in the dry ingredients into the wet ingredients, and then fold in the egg whites.
6. Pour the cake batter into the round baking pan, and place in the oven for 25-30 minutes.
7. Once the cake is out and cooled, whip up the homemade whipped cream and top with whatever fruit/chocolate/fresh mint you’d like!