adapted from recipe on Bob’s Red Mill Almond Flour
1 1 /2 cup almond flour
1 /2 cup coconut flour
1 cup SweetPerfection
1/4 teaspoon sea salt
2 teaspoons baking powder
3/4 cup butter, melted and cooled to slightly warm
4 eggs
1/3 cup heavy whipping cream
1 teaspoon vanilla
Preheat oven to 350 degrees and butter a 9" x 10" Pyrex or round baking dish measuring 9" in diameter.
1) In a medium sized bowl with an electric mixer on Low, combine the almond flour,
coconut flour, SweetPerfection, sea salt and baking powder and mix for one minute.
2) Add the whipping cream, melted butter, vanilla and eggs and mix at Medium, 1-2 minutes
3) Pour batter into baking pan and bake at 350 degrees for 30 minutes.
Serve your moist almond cake warm sprinkled with SweetPerfection and slivered almonds. Since this low carb cake recipe is made with heavy whipping cream, it is best to store this cake in the
refrigerator.
12 Servings Per Serving 184 Calories 2g Net Carbs 16g Fiber 1g Sugar
