Name: Low-Carb Yellow Cake
Ingredients: 1 1/2 cups extra-fine almond flour; 1/4 cup coconut flour; 2 tsp. baking powder; 1/4 tsp salt; 6 tbsp softened butter; 1/2 cup monk-fruit sweetener (with erythritol, I use Lakanto brand); 4 large eggs; 1/4 cup unsweetened coconut almond milk (I use Califa brand); 2 tsp. vanilla; ?1/2 tsp almond extract ?

Description

Moist, light, and quite delicious considering this cake is low-carb, gluten-free, and sugar-free.

Ingredients

1 1/2 cups extra-fine almond flour
1/4 cup coconut flour
2 tsp. baking powder
1/4 tsp salt
6 tbsp softened butter
1/2 cup monk-fruit sweetener (with erythritol, I use Lakanto brand)
4 large eggs
1/4 cup unsweetened coconut almond milk (I use Califa brand)
2 tsp. vanilla
?1/2 tsp almond extract ?

Instructions

Preheat the oven to 350 degrees F. Line the bottom of a 9 inch square or round pan with parchment and spray with coconut oil.
in a small bowl, combine the flours and baking powder and salt. Whisk to mix thoroughly.
In a large bowl, beat butter and sweetener until fluffy
Beat in eggs, one at a time, then the coconut almond milk and vanilla extract.
Add dry ingredients and mix until thoroughly combined.
Transfer batter to prepared cake pan, smooth top with spatula and tap pan lightly on county to even out the batter.
Bake for 20 to 24 minutes, or until cake top is light golden, edges are browned and pulling away from the pan. Center top of the cake will spring back when lightly tapped, and a toothpick inserted in center will come out fairly clean.
Cool cake in the pan on a rack for at least 20 minutes. Then run a knife around the edges and turn cake out onto the rack to continue cooling. Let cake cool completely before frosting.