This delicious keto loaf cake has a crumb topping made with nuts and healthy sweetener.
This cake recipe needs 2 cups of almond flour, you can also make it with 1 and 3/4 cups of almond flour and 1/4 cup of coconut flour.
The recipe needs 1 cup of cream, but I used 1/2 cup cream and 1/2 cup of soy milk. It took longer to bake but it did come out soft and delicious.
INGREDIENTS
4 large eggs
1 teaspoon baking powder
1 cup of heavy cream
1/4 cup healthy sweetener (erythritol or stevia)
1/4 cup butter (melted)
1 teaspoon vanilla extract
1 teaspoon orange extract (optional)
2 cups of almond flour
For the crumb topping – 1/4 cup of any nuts of your choice (pistachio, almonds, cashew or pecans ) and 3 tablespoons of sweetener. Grind them in a grinder till they form a coarse powder.
PREPARATION
Preheat oven to 350 degrees.
Prepare a loaf pan with parchment paper.
In a deep bowl add eggs and beat them with an electric whisk. Now add the baking powder and beat them till frothy.
Add the cream, melted butter and sweetener to the eggs and beat them well together.
Add the vanilla and orange essences to the mixture and beat them well.
Now add the almond flour to the mixture and mix them all together till a smooth batter is formed.
Pour the batter in the prepared loaf pan and add the coarse nut powder on the top covering the batter.
Place the loaf pan in the preheated oven for 40 minutes. If you add soy milk or almond milk instead of cream, it will take longer to bake. I added half cup of cream and half cup of soy milk so it took 60 minutes to bake. Sometimes the oven capacity may also be different. So check your cake after 40 minutes of baking with a tooth pick test and remove from oven after the toothpick comes out clean.
Allow the cake to cool completely. Enjoy with a cup of tea.
Wellness and Food 