Almond Mini Cake

Take the cream cheese (100 g) and egg (50 g) out in advance so they can come to room temperature. Preheat the oven to 170°C with top and bottom heat and prepare a silicone mold for 6 small cakes. In a separate bowl mix almond flour (80 g), lupin flour (5 g), and starch-free baking powder (5 g) so the dry ingredients are evenly combined.

In another bowl combine cream cheese (100 g), egg (50 g), erythritol (20 g), stevia (4 g), lemon juice (10 g), lemon zest (3 g), table salt (1 g), and vanilla (1 g). Stir until the mixture becomes smooth with no large lumps, then add the dry ingredients and mix again until you get a thick uniform batter.

Divide the batter between the molds almost to the top and smooth the surface lightly. Bake the mini cakes for 30-35 minutes until the tops turn lightly golden and the centers spring back when pressed gently. Let them cool in the mold for a few minutes, then transfer to a rack and cool completely.

After cooling, wrap the cakes or place them into a closed container and chill for at least 8 hours. This rest helps the crumb become more even and moist, while the almond and lemon flavor settles into a fuller dessert. Serve chilled or let the cakes stand briefly at room temperature before serving.