Prep Time: 30 minutes.
Cooking Time: 30 minutes.
Servings: 12.
1. 2 ½ cups of almonds flour
2. ¼ cup of coconut flour.
3. ¼ cup vanilla protein powder.
4. ½ tsp salt.
5. 1 Tbsp baking powder.
6. 2/3 cup granulated erythritol
7. 1/2 cup of butter.
8. 3/4 cup of undiluted milk.
9. 1 tsp vanilla.
10. 4 eggs in their shells
1. Prepare an 8-inch cake pan with cooking spray and preheat the air fryer to 325 degrees Fahrenheit.
2. In a mixing dish, combine the butter and erythritol, and whip the mixture until it is light and fluffy.
3. Eggs, milk, and vanilla extract should each be combined in their own bowl before being added to the
4. The remaining dry ingredients should be mixed together in a separate basin.
5. In the basin containing the fluffy butter, gradually incorporate one-half of the wet mixture while using
a mixer.
6. After adding half of the dry mixture to the bowl, continue to whisk the mixture until it is smooth.
7. Mix in the remaining liquid components, then add the remaining dry ingredients and continue to
combine until you have a batter that is completely smooth.
8. After you have prepped the pan for the cake, pour the cake batter into it, and then set it in the air fryer
to bake for half an hour. When it is done, the cake will have a golden brown color, and when a toothpick is
pushed into the middle of the cake, it will come out clean.
9. Take the food out of the air fryer and let it cool for twenty minutes in the pan. Remove the cake
from the pan, cut it into pieces, and then indulge in it. You may also top the cake with a delicious
keto-friendly icing in any way that you see fit.
Nutrition Facts Per Serving: Calories 308, Total Fat 32g, Saturated Fat 12g, Total Carbs 8g, Net Carbs 4g,
Protein 10, Sugar 4g, Fiber 4g, Sodium 312mg Potassium 45mg