Inspired by Canada's maple syrup tradition, this cake is made by flavouring an almond flour batter with maple extract and baking it in single-serving ramekins. Flourless and low-carb, it offers a dessert suited to a ketogenic diet.
Whisk the eggs and erythritol together, then add the maple extract and melted butter and mix.
Add the almond flour and baking powder and mix until you have a smooth batter.
Divide the batter into single-serving ramekins and bake in an oven preheated to 180°C for twelve minutes, until the centre is set.
Make sure the almond flour is finely ground; coarsely ground flour makes the cake fall apart. Allergens: contains tree nuts (almond) and egg.
If you cannot find maple extract, a small amount of vanilla also works, though the characteristic aroma is lost.
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