Low-Carb Madeira Cake

by KetoDietApp.com

Step 1Preheat oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) and line a loaf pan with parchment paper.

Step 2Remove the butter from the fridge so it can reach room temperature. Measure out all of the ingredients. Note: You can use 8 inch or 9 inch (20 or 23 cm) loaf pan. The more the batter spreads (wider, larger pan), the shorter the baking time. A smaller, deeper cake loaf pan will result in a higher rise.

Step 3Add the baking powder to the bowl with almond flour and mix to combine.
Note: Instead of baking powder you can use a combination of baking soda and cream of tartar, or baking soda and lemon juice. Conversion: 1 tsp baking powder = 1/2 tsp cream of tartar (or 1 tsp lemon juice added to wet ingredients) + 1/4 tsp baking soda.

Step 4Place the softened butter in a mixing bowl. Add the sweetener and using a hand mixer or a stand mixer, beat until smooth. Add the lemon zest and vanilla extract. Add the eggs and beat until well combined. Do not worry if it splits at this point.

Step 5Add the almond flour while beating, a tablespoon at a time, until smooth dough forms.

Step 6Transfer to the lined loaf pan and use a rubber spatula to spread evenly. Place in the oven and bake for 50 to 60 minutes, rotating the pan halfway to ensure even browning.

Step 7Remove from the oven and let it cool down to room temperature before removing from the pan. Slice and serve. Store at room temperature for up to two days or in the fridge for up to a week. Freeze for longer storage (up to 6 months).