Keto Loaf Cake with Dried Cherry
Almond flour, eggs, and cream provide fats, protein, and vitamin E, while a small amount of dried cherry adds a tart berry note. Psyllium helps hold the gluten-free crumb together.
Separate the whites from the yolks. Beat the whites (about 165 g) with erythritol (35 g) until stiff peaks form, and mix the yolks with 35% cream (250 g) and the remaining erythritol (35 g).
Combine almond flour (180 g), psyllium (10 g), starch-free baking powder (4 g), and vanilla (1 g). Add the dry mixture to the yolks, then fold in dried cherry (40 g) and lemon juice from lemon (5 g).
Let the batter stand for 7 minutes so the psyllium swells and the mixture thickens. Then gently fold in the beaten whites in portions, keeping the batter airy.
Transfer the batter to a 12 by 22 cm loaf pan lined with baking paper. Bake at 170 degrees C for 40 minutes, then reduce the temperature to 150 degrees C and bake for another 20 minutes until the center is fully set.
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