Ketogenic Vegetarian & Keto Bread by Allyson C. Naquin & Denise S. Redmond

Author:Allyson C. Naquin & Denise S. Redmond
Language: eng
Format: epub
Tags: Keto vegetarian, Keto Bread, Keto bread recipes, keto diet, ketogenic diet, meal plan, instant pot, pressure cooker, slow cooker, diabetics free life, healthy eating, physical exercise, diet book, cookbook, vegan recipes, Intermittent Fasting, weight loss, low carb, defeat disease, vitamins, minerals, desserts, Meal prep guide, Autophagy, sweet and savory recipes, metabolism, healthy life, gluten free diet
Publisher: Allyson C. Naquin
Published: 2020-06-05T00:00:00+00:00

Moist Almond Cake

Yields: 8 serving

Total Time: 1hr 10min

Prep Time: 10 Minutes

Cook Time: 1 Hour

Ingredients

2 oz. butter (soft)

5 oz. sugar

1 cup almond flour

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

½ tsp. cinnamon powder

1 tsp. vanilla

1 egg

1 cup Greek yogurt, vanilla (full fat)

Directions

Grease a 9-inch layer cake tin and sprinkle with a little almond flour. Heat oven to 375 degrees F. Sift your cinnamon powder, salt, baking soda, baking powder, almond flour, and sugar in a large bowl. Stir to combine, and set aside.

Place in a blender, egg, butter, sugar, banana, and vanilla. Blend for 1 minute at super speed; consistency should be smooth. Pour blended mixture into almond flour mixture and mix thoroughly.

Pour and scrape into greased tin. Place in oven and bake for 25 mins. Cool and serve.

Nutritional Information per Serving:

Calories: 157; Total Fat: 8 g; Carbs: 19.5 g; Dietary Fiber: 0.1 g; Sugars: 19 g; Protein: 2.3 g; Cholesterol: 97 mg; Sodium: 187 mg

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