Vanilla Mini Cake
Almond flour and lupin flour give this mini cake a more filling, protein-friendly base than ordinary sweet baking made with wheat flour. Kefir keeps the crumb softer and moister without extra sugar, while a moderate amount of sweetener helps the dessert stay low carb. It is a practical keto mini cake that tastes best after a proper rest in the refrigerator.
Take the eggs (100 g) and kefir (60 g) out in advance so they are not too cold. Preheat the oven to 170°C with top and bottom heat and prepare a silicone mold for 6 small cakes. In one bowl mix almond flour (85 g), lupin flour (5 g), starch-free baking powder (8 g), and baking soda (1 g) so the dry ingredients are evenly distributed.
In another bowl combine the eggs (100 g), kefir (60 g), erythritol (20 g), rebaudioside M (4 g), table salt (1 g), and vanilla (1 g). Stir until smooth, then add the dry mixture and mix again until you get a thick even batter. There is no need to whip for long, only until no dry pockets remain.
Divide the batter between the cavities almost to the top and place the mold into the hot oven right away. Bake for 30-35 minutes until the tops turn lightly golden and the centers spring back when pressed gently. Cool the cakes on a rack so steam does not soften the bottoms too much.
After they cool completely, wrap the mini cakes or place them into a closed container and chill for at least 8 hours. This rest gives the crumb a neater texture and a more settled flavor. Serve chilled or let them stand at room temperature for 10-15 minutes before serving.
(9)
- :
- :
- :
- :
- :
- :
- :
- :
- :
If you have any questions about the recipe "Vanilla Mini Cake", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Promo codes for iHerb (5)
We recommend reading
All articles
