Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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Keto Cinnamon Coffee Cake
Love Starbucks Coffee Cake? This version is even better. Tender, moist, buttery cake topped with crunchy pecan crumbles and a ripple of cinnamon-sugar running through the middle. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack!
Pan size: 8 x 4 inch (20 x 10 cm) loaf pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (115g) melted unsalted butter
½ cup (120mL) unsweetened almond milk at room temperature
¼ cup (65g) sour cream or yogurt
2 cups (200g) blanched almond flour
¼ cup (28g) coconut flour
1 ½ teaspoons (6g) baking powder
¼ teaspoon (1g) salt
2 tablespoons (25g) granulated erythritol
2 teaspoons (5g) or more ground cinnamon
½ cup (50g) blanched almond flour
½ cup (65g) chopped pecans
2 teaspoons (5g) ground cinnamon
¼ cup (50g) granulated erythritol
2 tablespoons (30g) melted unsalted butter
powdered erythritol for dusting (optional)
Bake at 340°F (172°C) for 55-65 minutes or until toothpick is clean when inserted.
** If your cake is not yet done but the top is starting to brown, you can cover the top loosely with tin foil or baking parchment – this will make sure the centre continues to cook but the outside doesn't. Keep an eye on it and check it every 5-7 mins until done.
Yields 12 servings
NET CARBS: 3.2g
FIBER: 5.0g
FAT: 27.3g
PROTEIN: 7.7g
CALORIES: 298
#ketoserts #LowCarbCoffeeCake #KetoCinnamonCoffeeCake
Tamaño del molde: molde para pan de 8 x 4 pulgadas (20 x 10 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
½ taza (100 g) de eritritol granulado
½ taza (115 g) de mantequilla sin sal derretida
½ taza (120 ml) de leche de almendras sin azúcar a temperatura ambiente
¼ de taza (65 g) de crema agria o yogur
2 tazas (200 g) de harina de almendras blanqueada
¼ de taza (28 g) de harina de coco
1 ½ cucharadita (6 g) polvo de hornear
¼ de cucharadita (1 g) de sal
2 cucharadas (25 g) de eritritol granulado
2 cucharaditas (5 g) o más de canela molida
½ taza (50 g) de harina de almendras blanqueada
½ taza (65 g) de nueces picadas
2 cucharaditas (5 g) de canela molida
¼ de taza (50 g) de eritritol granulado
2 cucharadas (30 g) de mantequilla sin sal derretida
eritritol en polvo para espolvorear (opcional)
Hornee a 340 ° F (172 ° C) durante 55-65 minutos o hasta que el palillo esté limpio al insertarlo.
** Si su pastel no está cocido pero comienza a dorarse en la parte superior, cúbralo sin apretar con papel de aluminio o pergamino para hornear; esto asegurará que el centro continúe cocinando pero el exterior no. Vigílalo y revísalo cada 5-7 minutos hasta que esté listo.
Rinde 12 porciones
CARBOHIDRATOS NETOS: 3,2 g
FIBRA: 5,0 g
GRASA: 27,3g
PROTEÍNA: 7.7g
CALORÍAS: 298
Dimensioni della padella: padella da 20 x 10 cm (8 x 4 pollici)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
½ tazza (100 g) di eritritolo granulato
½ tazza (115 g) di burro non salato fuso
½ tazza (120 ml) di latte di mandorle non zuccherato a temperatura ambiente
¼ di tazza (65 g) di panna acida o yogurt
2 tazze (200 g) di farina di mandorle sbollentate
¼ di tazza (28 g) di farina di cocco
1 ½ cucchiaino (6 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
2 cucchiai (25 g) di eritritolo granulato
2 cucchiaini (5 g) o più di cannella in polvere
½ tazza (50 g) di farina di mandorle sbollentata
½ tazza (65 g) di noci pecan tritate
2 cucchiaini (5 g) di cannella in polvere
¼ di tazza (50 g) di eritritolo granulato
2 cucchiai (30 g) di burro non salato fuso
eritritolo in polvere per spolverare (opzionale)
Infornare a 172 ° C (340 ° F) per 55-65 minuti o finché lo stuzzicadenti non è pulito una volta inserito.
Produce 12 porzioni
CARBURI NETTI: 3,2 g
FIBRA: 5,0g
GRASSI: 27,3 g
PROTEINE: 7,7 g
CALORIE: 298
Taille du moule: moule à pain de 8 x 4 pouces (20 x 10 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
½ tasse (100 g) d'érythritol granulé
½ tasse (115 g) de beurre non salé fondu
½ tasse (120 ml) de lait d'amande non sucré à température ambiante
¼ tasse (65 g) de crème sure ou de yogourt
2 tasses (200 g) de farine d'amande blanchie
¼ tasse (28 g) de farine de noix de coco
1 ½ cuillère à café (6 g) de poudre à pâte
¼ cuillère à café (1 g) de sel
2 cuillères à soupe (25g) d'érythritol granulé
2 cuillères à café (5 g) ou plus de cannelle moulue
½ tasse (50 g) de farine d'amande blanchie
½ tasse (65 g) de pacanes hachées
2 cuillères à café (5 g) de cannelle moulue
¼ tasse (50 g) d'érythritol granulé
2 cuillères à soupe (30 g) de beurre non salé fondu
érythritol en poudre pour le dépoussiérage (facultatif)
Cuire au four à 340 ° F (172 ° C) pendant 55 à 65 minutes ou jusqu'à ce qu'un cure-dent soit propre une fois inséré.
Donne 12 portions
GLUCIDES NETS: 3,2 g
FIBRE: 5,0 g
GRAISSE: 27,3 g
PROTÉINES: 7,7 g
CALORIES: 298
Coffee almond cake | easy cake recipes for beginners | how to make almond coffee cake
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Lemon Coconut Almond Cake (SUPER EASY)
Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb. Bonus: Just about the fastest, easiest cake recipe I know!
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APRICOT ALMOND COFFEE CAKE | Old-Fashioned Style | DIY Demonstration Recipe
Old-Fashioned APRICOT ALMOND COFFEE CAKE!! A delicious way to start your holiday mornings or any other morning of the year!! Recipe below...
APRICOT ALMOND COFFEE CAKE
Lightly grease and flour a 9-inch springform pan or regular round or square pan. Set aside.
Preheat oven to 350 degrees F.
2-1/2 cups all-purpose flour
1 cup sugar (3/4 cup for batter and 1/4 cup for cream cheese filling)
3/4 cups chilled butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz.) sour cream
2 eggs (1 egg for batter and 1 egg for cream cheese filling)
1 (8 oz.) pkg. cream cheese, softened
3/4 cup apricot preserves, or substitute peach, cherry, or orange marmalade
1/2 cup sliced almonds, or substitute with chopped pecans or walnuts
1. In a large bowl; add flour and 3/4 cups sugar. Whisk well. Cut in butter until crumbly. Reserve 1/2 cup for topping. Add baking powder, baking soda, and salt to the remaining mixture. Whisk. Set aside.
2. In a medium bowl; add 1 egg, sour cream, vanilla extract, and almond extract. Whisk until well blended. Add to flour mixture. Stir well. Dough will be thick and sticky. Add batter to prepared baking pan. Use water dampened finger tips to evenly spread out batter.
3. Beat together additional egg, remaining sugar, and cream cheese until smooth and creamy. Spread evenly on top of batter. Spoon preserves over top.
4. Sprinkle with reserved crumb mixture and top with sliced almonds.
5. Bake on the middle oven rack for 50-60 minutes or until toothpick inserted come out clean. Cool in pan for 10 minutes, before removing loosen sides of springform pan. Cool completing on cooling rack for 1-3 hours.
TIPS: Store in airtight container for 1 day on countertop, or freeze up to 3 months.
~~~ENJOY your APRICOT ALMOND COFFEE CAKE~~~
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