Ingredients and Weight:
- 1 cup unsweetened almond flour
- 1 cup unsweetened coconut flour
- 1/2 cup granulated erythritol
- 1/4 cup ground cinnamon
- 1/4 cup ground ginger
- 1/4 cup ground nutmeg
- 1/4 cup ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted unsalted butter
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
- In a separate bowl, whisk together the eggs, almond milk, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before slicing and serving.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Protein: 10g
- Carbohydrates: 20g
- Fiber: 5g
Dish Characteristics:
- Sugar-free
- Gluten-free
- Low in carbohydrates
- Warm and flavorful
- Perfect for dessert or a snack
User Comments:
- "This cake is amazing! It's so moist and flavorful, I can't believe it's sugar-free and gluten-free."
- "I love the warm spices in this cake. It's a perfect way to warm up on a cold day."
- "This is a great cake for people with dietary restrictions. It's delicious and everyone can enjoy it."
Special Precautions and Tips:
- If you don't have almond flour, you can use all coconut flour.
- If you don't have erythritol, you can use another sugar-free sweetener of your choice.
- Be sure to let the cake cool completely before slicing to prevent it from crumbling.
