- 2 cups fine almond flour (235g)
- 4 tbsp granular erythritol or regular sugar
- 1/2 cup water or milk of choice
- 2 large eggs, including the vegan options listed earlier in the post
- 1 tbsp baking powder
- 1/2 tsp salt
*For a double layer cake, simply double the recipe and bake in two 8-inch pans.Preheat oven to 350 F. Grease an 8-inch pan well, or line up the sides with parchment. Stir all ingredients together very well. Spread into the pan. If the top is bumpy, you can press a second sheet of parchment over top to smooth it down. Bake 20 minutes (or until no longer gooey) on the center rack. Let cool completely before going around the sides with a knife and carefully inverting. I linked a few frosting recipes earlier in the post, or use your favorite. If you make the recipe, be sure to rate it below!View Nutrition Facts
It doesn’t rise much, but that’s ok – when you’re cake decorating, often they specifically have you cut off the domed part of a cake, so this saves you having to do that step, and you’re not wasting any cake!
The recipe was adapted from these Keto Muffins and this Keto Carrot Cake.
Calories: 164kcal