- 1 cup almond flour, divided
- 1/4 cup coconut flour
- 1/2 cup + 1 tablespoon erythritol sweetener
- 1 tablespoon flaxseed meal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspooon nutmeg
- 1/4 teaspoon ginger powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup grassfed butter + 2 tablespoons, divided
- 1 teaspoon vanilla extract
- 3 mixing bowls
- 12-ct. silicone baking muffin mold
- Preheat oven to 350°F. Spray a donut pan with non-stick spray.
- In a medium bowl, whisk together 1/2 cup almond flour, coconut flour, flax meal, 1/2 cup sweetener (I used Swerve) baking powder, cinnamon, nutmeg, ginger and salt. Set aside.
- In another bowl, whisk together the eggs, 1/4 cup melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter into the silicone muffin mold, filling 3 ∕ 4 of the way full. No need to spray the mold if you are using silicone.
- In a small bowl, stir together the remaining 1/2 cup almond meal, 1 tablespoon sweetener and a pinch of salt. Mix in 2 tablespoons softened butter. Stir until all of the flour is incorporated and the mixture is moistened throughout. I used my fingers to make sure the butter was evenly distributed.
Top the cake:
- Sprinkle the crumb topping on each cake, using your fingers to break up the mixture until it is evenly distributed.
- Bake for 12-15 minutes or until the edges are lightly browned. Allow cakes to cool down until you remove them from the molds.
Make ahead tip: You can freeze the baked cakes for up to 2 months.
Grassfed Butter substitute: grassfed ghee
Topping suggestions: add chopped pecans or walnuts for extra crunch
Approximately 130 calories (~ 8 grams net carbs)
~1/4 fist carbs, 2 thumbs fat
Calories may vary depending on brand of ingredients, substitutions and serving size.
Ketogenic, Vegetarian, Gluten Free, Grain Free