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DRY INGREDIENTS FOR CAKE

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (5 3/4 tbsp)

Other flour options: -

1.  Solely almond flour = 300 g (2 1/2 cups)

2.  Solely coconut flour = 80 g (2/3 cup)

Baking powder = 12 g (3 tsp)

Monk fruit = 80 g (1/3 cup + 1 tbsp) (OR any keto friendly sweetener)

Salt = 2 g (1/2 tsp)

WET INGREDIENTS FOR CAKE

Whipping Cream = 240 ml (1 cup) (OR Coconut / Yogurt / Sour Cream)

Coconut oil = 80 ml (1/3 cup) (OR unsalted melted butter / any keto friendly oil)

Eggs = 4 large whole eggs (230 g)

Vanilla extract = 5 ml (1 tsp)

INGREDIENTS FOR ALMOND FRAGIPANE

Almond flour = 300 g (2 1/2 cups)

Monk fruit = 100 g (1/2 cup)

Unsalted melted butter = 140 g (1/2 cup + 1 tbsp)

Eggs = 2 large whole eggs (114 g)

Salt = 1/4 tsp

Vanilla extract = 5 ml (1 tsp)

Almond extract = 1/2 tsp (You can omit this and use total of 2 tsp vanilla extract)

FOR TOPPING

Sliced almonds = 90 g (1 cup) (lightly toasted)

1.  For best results, weigh the ingredients with a digital food scale.

2.  Preheat the oven at 340F or 170C.

3.  Make the cake. Add all dry ingredients into a bowl and mix to combine. Then add all the wet ingredients and whisk to combine. Transfer batter into muffin cups. I used 10 medium sized muffin cups, but the filling was too high so a few of them leaked. Hence, I recommend that you use 12 medium sized muffin cups instead. Set aside.

4.  Make the almond frangipane. Add the sweetener, melted butter, eggs, vanilla extract, almond extract into a bowl and whisk until well combined and smooth. Then add the almond flour, salt and mix until smooth. Transfer the almond frangipane into piping bags. Cut a hole at the tip and pipe over the cake batter in 2 layers. This is to prevent the frangipane from sinking to the bottom during baking. Since this is not for decoration, the piping work do not have to look nice. Then sprinkle the toasted sliced almonds over the top

.5.  Bake for about 15 to 20 minutes. When you do a doneness test with wooden skewer, you will find that the top will appear a bit wet due to the gooey texture of the frangipane so it's fine. The bottom part of the skewer should look clean.

6.  Cool completely then dust with powdered sweetener

.7. These muffins can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 7.6 g

Dietary Fiber = 3.7 g

Net Carb = 3.9 g

Calories = 475

Total Fat = 43.4 g

Protein = 13.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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