Inspired by British tea-time cakes, this recipe is a keto version made with almond flour and erythritol. Cooking it in a skillet without an oven is what brings the preparation time under 15 minutes.
In a bowl, beat the almond flour, egg, erythritol, melted butter, baking powder, and vanilla for 3 minutes, until smooth.
Pour the mixture into a small skillet.
Cover and cook over low heat for 10 minutes.
Keep the skillet over low heat; high heat will burn the outside and leave the center raw. Contains tree nuts (almonds), egg, and dairy (butter).
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