Almond Flour Cake
Low Carb Recipe
This recipe makes a terrific low carb Almond Flour Cake using almond flour fit for your next birthday party.
1 cup butter
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon butter extract
1 teaspoon vanilla extract
1 tablespoon liquid sweetener
6 packets sugar substitute
Cream butter and sweetener. Add eggs, one at time, beating after each.
Add baking soda and powder and extracts. Add flour, a little at a time. Pour into greased 11 x 7-inch glass dish and bake at 350 degrees for 40 minutes.
This would be a great birthday cake, especially with chocolate icing.
Home Made Almond Flour
Almond flour is expensive - perhaps you'd like to try making your own? We'll tell you how!
For sweet treats, it is best to make your almond flour without almond skins, because the skins have a bit of a bitter taste.
First, you need to have blanched almonds. Blanching is a process in itself; we recommend you purchase raw blanched almonds ready to be made into almond flour. Raw is important because in 2007, the U.S. passed a law requiring all almonds to be pasteurized. Unfortunately, this is often done with the use of proplyene oxide which is a toxic substance that was originally used as racing fuel. Other almonds are pasteurized with steam.
Making Your Almond Flour
Do this in batches of no more than 1-cup of almonds at a time. Use your food processor, coffee grinder or blender and be sure your almonds are at room temperature. Place the almonds into your device and pulse 3 to 4 times, about 10 seconds each time. Do this up to a total of 30 seconds, as you don't want the almond to release too much oil (you'd have almond butter instead of flour). Now sieve the flour and place the pieces that can't make through the sifter back into the mixer or blender; pulse another 3 to 4 times and sieve again. Pieces that remain in your sieve can be used as almond meal.
Storage. Put the almond flour into airtight zip lock bags or containers and keep in the fridge. Your flour will stay good for 3 to 4 weeks. For longer storage (up to 2 months), store in your freezer. Use as needed for baking.
Recipe makes 8 servings
Total Carbohydrates: 41 carb (23 NET)