Almond flour keto biscuit

Recipe for keto biscuit made from almond flour, sweetener and psyllium husks. This recipe makes one 40 x 30 cm thin sponge cake / one round cake with a diameter of 22 cm / 10 muffins. Sponge cake can be served as a stand-alone dessert, and can also be used as a base for cakes.

Ingredients

• 140 gr almond flour or other nut flour
• 10 g psyllium powder or 30 g coconut flour
• 30 gr butter
• ½ tea spoon. salt
• 6 pcs. chicken eggs
• 100 gr erythritol or xylitol powder
• 1 tea spoon. vanilla (optional)
• 1 tea spoon. baking powder

Directions

1. Preheat oven to 170C. Line a baking dish or baking sheet with parchment paper.
2. Sift almond flour, psyllium powder, and baking powder into a medium bowl. Melt the butter in a small saucepan and set aside.
3. Add sweetener and eggs to a mixer bowl and beat on medium speed until very light and frothy, about three times the original volume (at least 5 minutes).
4. Add vanilla and salt to the egg mixture, beat for another 10-15 seconds.
5. Add about a glass of egg mixture to the cooled melted butter and stir until combined. Then pour the mixture back into the mixer bowl (this will help distribute the butter in the dough).
6. Add the dry ingredients to the mixer bowl and gently stir the mixture with a spatula until the egg mixture and dry ingredients are completely combined.
7. Gently pour the batter into the prepared mold.
8. Bake the biscuit until it is pale golden and springy slightly when pressed. Baking time: 15-20 minutes for muffins, 25-30 minutes for a large cake. Do not open the oven for the first 15 minutes so that the biscuit does not fall off.
9. Serve the finished biscuit immediately or add your favorite fillings.