Servings: 10 servings
Calories: 230kcal
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol or preferred sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp orange zest
- 3 large eggs
- 1/4 cup melted butter
- 1/4 cup unsweetened almond milk
- 1/4 cup chopped sugar-free dried fruit optional
Instructions
- Preheat your oven to 350F (175C) and grease a round cake pan or traditional Panettone mold.
- Whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, melted butter, almond milk, vanilla extract, and orange zest.
- Gradually add the dry ingredients to the wet ingredients and stir until well combined. Fold in the chopped sugar-free dried fruit if using.
- Pour the batter into the prepared pan or mold and bake for 35-40 minutes, until golden and a toothpick comes out clean.
- Let cool completely before serving.
Notes
Chef's Tip: this recipe also appears in the Holiday Specialties chapter later in the book. Keto Swap: traditional wheat flour and sugar are replaced with almond flour and erythritol.
Nutrition
Calories: 230kcal | Protein: 6g | Fat: 20g | Fiber: 3g
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