4 Serves
81 Mins
Preheat your oven to 175°C.
In a large mixing bowl, whisk together the almond flour, baking powder, and salt.
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Vitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
362 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
150 mg / 420 mgPhosphorus
335 mg / 1,250 mgPotassium
626 mg / 4,700 mgSodium
718 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
27 g / 20 gCholesterol
128 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a separate bowl, cream together the softened butter and erythritol until smooth.
Add the eggs to the butter mixture and beat until well combined.
Gently fold the dry ingredients into the wet mixture until a uniform batter forms.
Pour the batter into a greased baking pan and bake for 25-30 minutes until golden and set.
1
g22
g8
g
