The Best Low Carb Spice Cake Using Low Carb Flour Substitute
Ingredients
| 110g | Butter |
| 20g | Xylitol |
| 5g | Allspice |
| 4 | Eggs (60g each) |
| 200g | Almond Flour |
| ½ T | Grated Lemon Zest |
| 5g | Wolfberries |
| 16-18 | Pecans for decorations |
Preparation
| 1 | Preheat oven to 175℃ |
| 2 | Line and grease baking tin of choice |
| 3 | Cream butter and xylitol until pale and fluffy |
| 4 | Add allspice |
| 5 | Add eggs one at a time, mix well between each |
| 6 | Add almond flour and mix until well combined |
| 7 | Add lemon zest |
| 8 | Add wolfberries |
| 9 | Pour batter into tin and decorate with pecans |
| 10 | Bake for 45 minutes, enjoy! |
More Cool Baking Tips and Tricks!
 |
Always preheat oven |
|
Always use an oven thermometer for a more accurate reading |
|
Always use room temperature ingredients |
|
Use a digital scale for more precision |
|
Use grease-free equipment |
|
Use grass-fed salted butter for a nicer flavour |
|
Use eggs that weigh between 58g to 60g each, for best results |
|
Ensure eggs are free of shells for good peaks |
|
Use quality bakeware but avoid baking with silicone |
In this recipe, I made almond milk from sprouted organic almonds. After separating the almond meal from the almond milk using cheese cloth, I roasted the almond meal in the oven at low heat for about two hours. Finally, grounding them into flour in a food processor.
Hope you're inspired to try this low carb spice cake recipe!
Let me know how you go!
Love,
Lynette Tan
P.S. Follow me on social @lovelynettetan
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