The cake tradition of English teatime turns keto here with almond flour and erythritol. Cooking in a pan instead of an oven is what brings this recipe in under fifteen minutes.
Whisk the almond flour, egg, erythritol, melted butter, baking powder and vanilla together in a bowl for 3 minutes until smooth.
Pour the mixture into a small pan.
Cook over low heat with the lid on for 10 minutes.
Keep the pan on low heat; high heat burns the outside while leaving the inside raw. Allergens: contains tree nuts (almond), egg and dairy (butter).
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