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Fatima Matar Posted on Great treat to delight your sweet tooth!
Great treat to delight your sweet tooth!
Ingredients:
Caramel :
56 g Butter
½ cup Xylitol
118 ml Heavy cream
¼ tsp Salt
Cake :
6 Eggs
¼ cup Heavy cream
6 tbsp Melted butter
2 tsp Vanilla extract
½ cup Sweetener
2.25 cups Almond flour
¼ tsp Salt
1 tsp Baking powder
Directions:
Cake :
1
In a bowl, whisk together the eggs, heavy cream, melted butter, vanilla, and sweetener.
2
Add the almond flour, mix with a spatula until batter is smooth. Whisk in the salt and baking powder.
3
Pour the mixture into a non stick pan and bake at 325 degrees
Caramel :
4
For the caramel, heat butter until browned then add xylitol, heavy cream and salt. Stir until fully combined. Add in the almonds until slightly roasted. Simmer over very low heat for 15 minutes (don't stir). It should be sticky and thick, but still pourable.
5
When cake is done let it cool, then pour the almond caramel batter all over the cake. Refrigerate.
6
Ingredients
Caramel :
56 g Butter
½ cup Xylitol
118 ml Heavy cream
¼ tsp Salt
Cake :
6 Eggs
¼ cup Heavy cream
6 tbsp Melted butter
2 tsp Vanilla extract
½ cup Sweetener
2.25 cups Almond flour
¼ tsp Salt
1 tsp Baking powder
Directions
Cake :
1
In a bowl, whisk together the eggs, heavy cream, melted butter, vanilla, and sweetener.
2
Add the almond flour, mix with a spatula until batter is smooth. Whisk in the salt and baking powder.
3
Pour the mixture into a non stick pan and bake at 325 degrees
Caramel :
4
For the caramel, heat butter until browned then add xylitol, heavy cream and salt. Stir until fully combined. Add in the almonds until slightly roasted. Simmer over very low heat for 15 minutes (don't stir). It should be sticky and thick, but still pourable.
5
When cake is done let it cool, then pour the almond caramel batter all over the cake. Refrigerate.
6
woww this looks so delicious!
Thank you Nadim! You must try it