Fresh Berry and Nut Flour Cake
This is wonderful with whipped cream and fresh berries. Use any nut you like and pair it with any berry you like. Serve with coconut whipped cream to keep this dairy-free, if you like.
Servings 10
Calories 127kcal
Ingredients
- 4 large eggs separated
- 1/4 cup monk fruit powdered (or liquid monk fruit)
- 1/4 teaspoon salt omit if using salted nuts
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract or other nut extract to match the nut you are using
- 1 1/2 cups almond flour or pistachio or hazelnut
- 1 teaspoon baking powder
- 1 cup sliced strawberries for topping
Instructions
- Preheat the oven to 350°F.
- Grease an 8-inch pan with melted butter or coconut oil, if dairy free (see notes - you can also bake as thin layers as in the photo here).
- Beat together the egg yolks, sweetener, salt, vanilla extract, and almond extract until smooth.
- Whip egg whites to soft peaks.
- Combine the almond flour and baking powder and then stir in the yolk mixture (it will be thick).
- Whisk in 1/3 of the egg whites to lighten the yolk/almond flour mixture. Then fold in the remaining whits in two additions, until you have a smooth and fluffy batter with an occasional lump. It will seem like the batter won’t come together but with patient folding, it will.
- Spread into the prepared pan and bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove cake from the oven and allow it to cool in the pan for 5 minutes. Loosen the sides by running a knife around the edge and then turn the cake out to cool completely.
- Slice and serve with berries.
Notes
You can use any nut you like here. Simply grind about 2 cups of nuts (you will use 1 1/2 cups of the nut flour) until finely ground, stopping before you get nut butter.
You can bake this cake and split it, spreading whipped cream between the layers. You can also bake the cake in layers, if you use thin layer cake pans such as the ones here. If you chose to bake thin layers, bake for only about 10 minutes, until the cake is firm and springs back to the touch.
Finally, if you are having trouble with the egg whites falling, try adding 1/8 teaspoon of xanthan gum as you whip them to help stabilize the mix.
Nutrition is for the cake made with almond flour. Made with pistachios, the nutrition is: Calories: 136, Carbs: 7, Fiber: 2, Fat: 10, Protein: 6 Made with hazelnuts, the nutrition is: Calories: 139, Carbs: 4, Fiber: 2, Fat: 12, Protein: 5
Nutrition
Calories: 127kcal | Carbohydrates: 5g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 84mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 1mg