Low Carb Almond Cake

I like to think of these mini Olive Oil and Almond Cakes as something my Italian Grandmother would bake after school one day. Unfortunately I have no Italian Grandmother, but these still remind me of something very Italian.

Course Breakfast, Dessert, keto dessert

Cuisine French, Italian

Keyword almond, almond cake, olive oil cake

Prep Time 10

Cook Time 30

Total Time 40

Servings cakes

Calories 244kcal

Ingredients

¾ cup olive oil
1 cup Lakanto Monkfruit Sweetener powdered
4 eggs
½ cup almond milk unsweetened
1 tsp almond extract
1 ½ cup almond flour
½ cup coconut flour
¼ tsp salt
2 tsp baking powder

Garnish (optional)

¼ cup almonds sliced
1-2 tbsp Lakanto Monkfruit Sweetener powdered

Instructions

Preheat oven to 350* and line 12 muffin cups with parchment paper liners.
Use a whisk mix together the olive oil and powdered sweetener. Whisk in the eggs one at a time until fully incorporated. Continue by adding in the almond milk and almond extract and continue to stir all the wet ingredients together.
In a separate bowl sift together almond flour, coconut flour, salt and baking powder to ensure no lumps. Slowly whisk dry ingredients into the wet ingredients until fully mixed together.
Pour the batter into each of the 12 muffin cups and bake for 25-30 minutes. (optional) At the 20 minute mark open the oven and carefully sprinkle a few slices of almond on each cake. Continue cooking for about 5 minutes. Cakes should be just slightly browned on the edges.
Remove from oven and sprinkle with powdered sweetener.

Nutrition