Instructions:
- Preheat the oven to 325°F (160°C) and line a loaf pan with parchment paper.
- In a mixing bowl, whisk together almond flour, keto sweetener, baking powder, and a pinch of salt.
- In a separate bowl, beat eggs until fluffy and pale.
- Gradually add almond milk and vanilla extract to the beaten eggs, mixing until well combined.
- Gently fold the wet ingredients into the dry ingredients until a smooth batter forms.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before slicing and serving.
Storage Methods:
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.
Variations:
- Nutty Delight: Fold chopped almonds or walnuts into the batter for added crunch and flavor.
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing twist.
- Chocolate Infusion: Mix in sugar-free chocolate chips for a decadent treat without the guilt.
Benefits of Ingredients:
- Almond Flour: Rich in healthy fats, protein, and fiber, almond flour adds a nutty flavor while keeping carbs in check.
- Eggs: Packed with protein and essential nutrients, eggs contribute to muscle growth and overall health.
- Almond Milk: Low in calories and carbs, almond milk provides a creamy texture without the lactose or sugar found in cow’s milk.
- Vanilla Extract: Aromatic and flavorful, vanilla extract enhances the taste of baked goods without adding extra calories or carbs.
In the heart of almond country, the Keto Almond Milk Castella Cake stands as a testament to innovation and culinary creativity. With each slice, indulge in the guilt-free pleasure of a timeless treat reimagined for the keto lifestyle.
