Prep Time:Description
This delicious cake can be used in a number of ways… cupcakes, loaf cake, layer cake, but my favorite is with fresh local berries and whipped cream.
Ingredients
- 3/4 Cup softened butter
- 1 cup sugar substitute (I use Lakanto or Swerve), or regular sugar if you’re not counting carbs
- 4 eggs
- 1/2 cup cream, milk or coconut or almond milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1-1/2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Oil and flour a 9×9 pan. Line with parchment paper for best results. Set aside.
- In a small bowl, combine almond flour, coconut flour, baking powder and salt. Sift together to mix well. Set aside.
- In medium to large bowl, Cream butter and sugar substitute until light and fluffy. Add eggs one at a time and beat until fully blended. Add milk and extracts and mix until blended. Add the flour mixture to the the butter mixture and mix gently until creamy.
- Pour batter into prepared pan and smooth top. Bake about 25 minutes or until set and a toothpick or bamboo skewer inserted in the center comes out clean. Let cool in pan on a rack.
- For shortcake, cut into squares and serve with fresh fruit and whipped heavy cream or coconut cream.