Description
This gluten free and low carb cake is perfectly “peared” with garam masala.
Ingredients
For the Batter:
160 grams or 1 1/2 cups almond flour
60 grams or 1/3 cup Swerve confectioners
1 tsp baking powder
2 tsp garam masala
1/4 tsp kosher salt
2 eggs or 90 grams
46 grams or 3 T heavy cream
46 grams or 3 T sour cream
1 tsp vanilla
For the base:
4 Tablespoons butter
6 Tablespoons Swerve brown
2 Bosc pears, sliced thin or medium dice
Instructions
Preheat oven to 325°
Combine the almond flour, Swerve confectioners, baking powder, garam masala and salt together in a large bowl or in a stand mixer with a paddle attachment and mix together.
In a separate bowl, combine the eggs, heavy cream, sour cream and vanilla together and whisk the ingredients together.
Slowly incorporate the wet ingredients into the dry ingredients.
Melt the butter in the microwave or a saucepan, transfer to an 8” cake pan and combined with the Swerve brown.
Layer the sliced or diced pears over the top of the butter mixture in desired pattern.
Spoon the batter over the top of the pears and spread out evenly using an offset spatula.
Bake in the oven for forty-five minutes or until the batter passes a toothpick test.
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Fat: 10.1
- Carbohydrates: 6
- Protein: 4.9
