This buttery Almond Cake recipe is a healthified, cleaned up little brother of Kentucky Butter Cake.
It has a similar consistency to cornbread and a wonderful almond flavor. If you don’t like almond, omit it, or use lemon or any other essence.
If you are looking for a healthy cake recipe, that is Keto friendly, low carb, or low sugar… But still huge on taste, this is the recipe you are going to want to bookmark.
How to Make Buttery Almond Cake
Preheat your oven to 350 degrees and spray your cake pan to prevent the cake from sticking to the pan.
Mix all the cake ingredients together until well incorporated. (Seriously, it is that easy.)
Bake for 25-35 minutes, until golden brown or toothpick test comes out clean.
Keep the cake in the pan and poke holes all around the cake. Prepare the syrup by melting everything together and then drizzle the sauce over the hot cake.
Allow it to cool around 15 minutes in the pan before trying to remove it.
Healthy Cake that is Keto-friendly, Low-Sugar and Low-Carb
Looking for more Keto-friendly desserts? Check these out! Or try these Healthy Oatmeal Maple Cookies!
Almond Butter Cake
Equipment
- bundt pan
Ingredients
- 2 cups almond flour
- 3 eggs
- 1/4 cup sugar substitute (I use Monkfruit)
- 1/2 cup sour cream
- 1/2 cup melted butter, unsalted
- 1 tsp baking powder
- 1 tsp almond extract
Syrup Ingredients
- 1/4 cup melted butter, unsalted
- 1 tbsp sugar substitute
- 1 tbsp water
Instructions
- Preheat oven 350Â F and spray a bundt cake pan.
- Mix all the cake ingredients together and mix until well incorporated. Bake for 25-35 minutes, until golden brown or toothpick test comes out clean.Â
- Keep the cake in the pan and poke holes all around the cake. Prepare the syrup by melting everything together and drizzle over the hot cake.Â
- Allow it to cool around 15 minutes in the pan before trying to remove it.Â
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