Cranberry cake
Almond flour and eggs provide protein, fat, and denser satiety than ordinary flour. Cranberries add tart flavor, fiber, and antioxidants without a large sweet load.
Separate the egg (250 g) into whites and yolks. Divide the erythritol (40 g) in half: whip one half with the whites to firm peaks, and beat the other half separately with softened butter (150 g).
Add the yolks from egg (250 g), lemon (15 g), lemon zest (1 g), and vanilla (1 g) to the butter mixture. Add almond flour (150 g) in portions and beat until the batter is thick and smooth.
Fold in the whipped whites gently with a spatula, moving from bottom to top, then add cranberries (75 g). Transfer the batter to a greased 16 cm pan and bake at 180°C for 45 minutes, until the top is golden and a skewer from the center comes out without raw batter.
Turn off the oven, open the door slightly, and leave the cake inside for another 15 minutes. Cool it completely in the pan so the crumb sets and slices cleanly.
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