4 Serves
77 Mins
Preheat your oven to 175°C and prepare a baking pan by lining it with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
604 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
256 mg / 420 mgPhosphorus
969 mg / 1,250 mgPotassium
731 mg / 4,700 mgSodium
412 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
12 g / 28 gSugar
29 g / 50 gSaturated Fat
24 g / 20 gCholesterol
234 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a large mixing bowl, whisk together the almond flour and baking powder until well combined.
In a separate bowl, cream the butter and sugar together using a hand mixer until the mixture is light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating until fully incorporated.
Gently fold the dry almond flour mixture into the wet ingredients until a smooth batter forms.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
1
g22
g8
g
