This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases

DRY INGREDIENTS FOR CAKE

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (5 3/4 tbsp)

Other flour options: -

1.  Solely almond flour = 300 g (2 1/2 cups)

2.  Solely coconut flour = 80 g (2/3 cup)

Baking powder = 12 g (3 tsp)

Monk fruit = 80 g (1/3 cup + 1 tbsp) (OR any keto friendly sweetener)

Salt = 2 g (1/2 tsp)

WET INGREDIENTS FOR CAKE

Whipping Cream = 240 ml (1 cup) (OR Coconut / Yogurt / Sour Cream)

Coconut oil = 80 ml (1/3 cup) (OR unsalted melted butter / any keto friendly oil)

Eggs = 4 large whole eggs (230 g)

Vanilla extract = 5 ml (1 tsp)

INGREDIENTS FOR ALMOND FRAGIPANE

Almond flour = 300 g (2 1/2 cups)

Monk fruit = 100 g (1/2 cup)

Unsalted melted butter = 140 g (1/2 cup + 1 tbsp)

Eggs = 2 large whole eggs (114 g)

Salt = 1/4 tsp

Vanilla extract = 5 ml (1 tsp)

Almond extract = 1/2 tsp (You can omit this and use total of 2 tsp vanilla extract)

FOR TOPPING

Sliced almonds = 90 g (1 cup)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  Make the cake. Add all dry ingredients into a bowl and mix to combine. Then add all the wet ingredients and whisk to combine. Transfer batter into an 8-inch round baking pan with a removable bottom, greased and lined with parchment paper. Spread evenly. Set aside.

4.  Make the almond frangipane. Add the sweetener, melted butter, eggs, vanilla extract, almond extract into a bowl and whisk until well combined and smooth. Then add the almond flour, salt and mix until smooth. Transfer the almond frangipane into piping bags. Cut a hole at the tip and pipe over the cake batter. This is to prevent the frangipane from sinking to the bottom during baking. Since this is not for decoration, the piping work do not have to look nice. Then sprinkle the sliced almonds over the top.

5.  Bake for about 60 minutes. If the sliced almonds are browning too fast, just tent it with foil. When you do a doneness test with wooden skewer, you will find that the top will appear wet due to the gooey texture of the frangipane so it's fine. The bottom part of the skewer should look clean.

6.  Cool on a wire rack.

7.  Dust with powdered sweetener.

8.  Cut into 12 servings. It can be quite messy to cut through the crunchy sliced almonds but it's fine for a rustic look.

9. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 7.6 g

Dietary Fiber = 3.7 g

Net Carb = 3.9 g

Calories = 475

Total Fat = 43.4 g

Protein = 13.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍