Description
This low carb fig cake recipe is great for weekend coffee or tea time with friends.
Ingredients
4 figs, cut in half
1 1/2 cups almond flour
1/2 cup erythritol
2 T coconut flour
1/4 cup vanilla whey protein powder
1 tsp baking powder
1/4 tsp kosher salt
1 tsp cinnamon
5 1/2 T butter
2 whole eggs
2 Tablespoons heavy cream
1 egg yolk
1/4 cup vanilla Greek yogurt, I use Light and Fit
2 T honey
2 T Frangelico, optional
1/4 cup hazelnuts, sliced
Instructions
Preheat oven to 325° and line a 9″ pan with parchment paper.
Combine all dry ingredients together and mix.
Cream the butter in to the dry ingredients.
Combine the eggs and heavy cream together and add to dry ingredients one-half at a time.
Add the yogurt and combine.
Add the honey and mix.
Add Frangelico now, if using.
Transfer the batter to prepare pan.
Insert halved figs into the batter.
Top with sliced hazelnuts.
Bake 55-60 minutes.
