Keto Dutch Butter Cake (almond) Boterkoek

Preheat oven to 350 F

Prep time 10 mins

Cook Time 30 mins

8 large servings

1/2 Cup Softened Butter (I actually prefer salted butter for my sweets)

3/4 Cup powdered lakanto monkfruit or other powdered sugar of choice

10 Drops regular or vanilla stevia - Optional-

2 large eggs

1/2 Tablespoon Almond Extract

1 1/4 Cup Fine Almond Flour

2 Tablespoons Coconut Flour

1/4 tsp Xanthan Gum

2 teaspoons Baking Powder

Slivered almonds for optional crunch and decoration

Preheat oven to 350 F, grease an 8" -9" pan. I used spring form for easy serving.

Using a hand mixer, mix together the softened butter, powdered sweetener and optional stevia drops. Mix on medium setting till well combined and slightly fluffy.

Add in eggs and almond extract and mix on medium till combined.

Whisk together almond flour, coconut flour, xanthan gum and baking powder in a separate bowl.

Add flour mixture to the butter, egg and sweetener mixture. Mix on medium speed till it starts to come together then turn up the speed to nearly high for about a minute to help activate the xanthan gum.

The mixture will be pretty stiff. Spread out into your greased pan, add your slivered almonds on top. Place in 350 degree oven for 30 minutes or till the top is nice and golden as pictured. This is going to smell really amazing but its probably a good idea to wait till it cools and dig in much later or the next day. I'm really thinking this will be the base for many strawberry shortcakes this summer.

Enjoy!

Macros for 1/8 cake without slivered almonds 236 Calories 22g Fat 6g Protein 2 Net carbs (if you exclude sugar alcohols)

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