Ingredients:
- 1 ½ cups (150 g) Blanched, finely ground Almond Flour
- ½ cup (60 g) Coconut Flour
- 1 ½ cups (300 g) Powdered Erythritol/Monk Fruit Sweetener Blend
- 1 teaspoon (5 g) Baking Powder
- ½ teaspoon (2.5 g) Xanthan Gum
- ½ teaspoon (3 g) Fine Sea Salt
- 1 cup (225 g) Unsalted Butter, softened to room temperature
- 4 large Eggs, room temperature
- ½ cup (120 ml) Heavy Cream, room temperature
- 2 teaspoons (10 ml) Pure Vanilla Extract
- 1 teaspoon (5 ml) Almond Extract (optional)
Instructions:
- Preheat the oven to 325°F (160°C). Grease and line the 9x5 inch loaf pan with parchment paper, creating a sling to easily remove the cake later.
- In a medium bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking powder, xanthan gum, and salt. Set aside.
- In the bowl of a stand mixer, beat the softened butter until light and creamy (about 2 minutes). Slowly add the powdered sweetener and continue beating on medium-high speed for 4–5 minutes, scraping down the sides. The mixture must become pale and fluffy for maximum aeration.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla and almond extracts.
- Reduce the mixer speed to low. Gradually add the dry ingredient mixture in two batches, alternating with the heavy cream (start and end with the dry ingredients). Mix only until just combined. Do not overmix.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes at 325°F (160°C). If the top begins to brown too quickly, loosely tent the pan with aluminium foil after about 35 minutes.
- Check for doneness: The cake is complete when a long skewer inserted into the center comes out clean, or the internal temperature reaches 205°F (96°C).
- Let the cake cool in the pan for 15 minutes. Use the parchment sling to carefully lift the cake out and transfer it to a wire cooling rack. Allow it to cool completely (about 30 minutes) before slicing.