Yogurt Almond Flour Cake

PREP TIME 20minutes mins COOK TIME 40minutes mins TOTAL TIME 1hour hr COURSE Cookies, Snacks, Desserts CUISINE American EQUIPMENT ▢ 8.5×4.5-inch loaf pan SERVINGS 12 Servings

INGREDIENTS

▢2 cups super fine almond flour from blanched whole almonds 220 grams

▢½ teaspoon sea salt

▢2 teaspoons baking powder

▢¾ cup Swerve confectioners sweeteners 100 grams

▢1 cup unsweetened plain Greek yogurt 240 gram

s ▢3 eggs, at room temperaure

▢¼ cup butter 56 grams

▢2 tablespoons strong brewed coffee or espresso

▢1 tablespoon orange zest the zest of about 1 large whole orange

▢1 tablespoon Brandy

INSTRUCTIONS

Preheat the oven to 350 ℉/180 ℃. Line a 8.5 by 4.5-inch loaf pan — see note . In a small saucepan add butter coffee, brandy, and orange zest over lowest heat setting Stir until butter is fully melted and the ingredients are well combined with the melted butter. Reserve and allow to slightly cool. Meanwhile, combine the almond flour, salt, baking powder in a large bowl. It’s best to use a whisk to break up any flour clumps, set aside. In another bowl, lightly beat the eggs. Then stir in the Swerve sweetener until completely dissolved. Using a whisk, stir the yogurt in the egg mixture until smooth. Pour the reserved butter-coffee-brandy-orange zest mixture into the egg mixture and combine. Then, in small batches, add the reserved almond flour mix and gently stir until every batch is completely mixed into the wet ingredients. The batter will be smooth and fairly wet. Transfer the batter into the lined baking pan. Bake for 40 minutes or until golden brown on top and an inserted toothpick comes out clean. Take the cake out of the oven and let it completely cool before removing it from the pan. Place any remaining cake in an airtight container and store in the refrigerator for up to 5 days.

NOTES

Helpful Tips: Lining the loaf pan: Use parchment paper and make sure it hangs a bit over the two long sides. Or coat all sides lightly with butter and dust with almond flour. Sweetener: I highly recommend a confectioner or powder sweetener to keep this cake deliciously moist and get a smooth texture like in a pound cake. You can go for any other powdered (Erythritol) sweetener than the brand recommended in this recipe or powder the chosen sugar yourself using a blender or food processor until fine and fluffy. Have no brandy? Use a tad of whiskey. Yogurt: use unsweetened, preferably fermented plain yogurt or Greek yogurt. Baking Time: This cake always needs precisely 40 minutes of baking in my oven. But I suggest regularly checking at around 30 minutes. Resist opening the oven door until you see a beautiful brown color on top to do the toothpick test. Opening the oven door: Go slowly. And let the door sit open ajar for a few seconds before going all the way to take out your cake. This is a flourless, gluten-free coffee cake and thus more sensitive to an immediate flash of cold air that can result in a slight collapse at the top. A small crack on top: This low-carb almond flour cake is very moist and relatively dense. Therefore it will always have a slight crackle on top. I love that look, but feel free to dust the whole cake with powdered sweetener for a more festive look. Let the melted butter mixture cool before adding it to the beaten eggs: It’s the first thing I make so it can cool at room temperature while you prepare the rest. But a great way to speed it up is to put it in the fridge briefly. Allow the cake to cool completely: Let the almond flour coffee cake cool completely before removing it from the pan. Otherwise, the cake might break. Garnishing Options: Powdered sugar: Use Swerve powdered sugar to dust on the cake for a beautiful festive look. Coffee Beans: Use some coffee beans to decorate the cake. Thinly sliced oranges: Place them around the cake for decoration and to serve with a slice of cake—it’s refreshing. Crumble topping: To mimic a typical look of a coffee crumb cake, you can top it with sliced almonds before dusting it with powdered sugar.

NUTRITION (% DAILY VALUE)

Calories: 169kcal (8%)Carbohydrates: 16g (5%)Protein: 7g (14%)Fat: 14g (22%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 52mg (17%)Sodium: 220mg (10%)Potassium: 42mg (1%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 180IU (4%)Vitamin C: 1mg (1%)Calcium: 105mg (11%)Iron: 1mg (6%)