Instructions:
- Preheat your oven to 325°F (160°C). Line the bottom of an 8×4-inch loaf pan with parchment paper and lightly grease the sides with cooking spray or butter.
- In a large mixing bowl, beat the egg yolks and erythritol (or sweetener of choice) together until well combined and slightly thickened. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour and salt until there are no lumps.
- Gradually add the almond flour mixture to the egg yolk mixture, mixing until smooth and well combined.
- In a clean and dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the almond batter, a third at a time, being careful not to deflate the mixture.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle some sliced almonds on top for garnish.
- Bake the cake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake has cooled, slice and serve. Enjoy your delicious Keto Almond Castella Cake!
This cake is moist, tender, and has a lovely almond flavor. It’s a perfect treat for those following a keto or low-carb lifestyle. Feel free to adjust the sweetness according to your taste preferences and enjoy a guilt-free dessert!
