Almond Crusted Butter Cake : Low Carb and Gluten Free

Almond-Crusted Butter Cake

1/4 cup sliced almonds
3 cups almond flour
1/3 cup unflavoured whey protein powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup granulated erythritol (Swerve can be used)
3 large eggs
1 tsp almond extract
20 drops stevia extract
1/2 cup almond milk

Preheat oven to 300F and butter a loaf pan very well. Sprinkle sides and bottom of pan with sliced almonds, pressing into butter to adhere to sides.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in almond and stevia extracts.

Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined. Spread batter in prepared pan, being careful not to dislodge sliced almonds on the sides. Smooth the top.

Bake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

Serves 12. Each serving has a total of 6.52 g of carbs and 3.04 g of fiber. Total NET CARBS = 3.48 g.

Food energy: 259kcal; Total fat: 22.44g; Calories from fat: 201; Cholesterol: 68mg; Carbohydrate: 6.52g; Total dietary fiber: 3.04g; Protein: 9.58g.

Original recipe idea from Carolyn here which I believe originated back in 2012 ... and it's a good one.

For those of you who perhaps haven't 'met' Carolyn ... she is the writer and recipe developer behind All Day I Dream About Food blog , a mostly low carb, gluten free food blog. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and an extensive background in higher education administration. She now works from home and parents three young children, and as she says, it’s hard to know which takes up more of my time, the children or the blog.

The way Carolyn see's it is, she didn’t choose the low carb lifestyle, it chose her. After being diagnosed with gestational diabetes during her third pregnancy, she began watching her carb intake. And when the diabetes decided to stick around, she refused to give up her lifelong passion for baking and cooking. She just had to find new ways to do it. To her delight, (and that of her many followers) she discovered that with a little ingenuity and some perseverance, many high carb recipes can be made over into low carb treats without sacrificing flavour.

She started sharing recipes on her blog for fun, but it has quickly grown to be a serious commitment with many followers and readers. All Day I Dream About Food is devoted to bringing readers creative, flavourful foods that are low in carbohydrates and suitable for diabetics and dieters alike. Most of the recipes are also gluten-free. 

Read more about Carolyn here

All the best Jan