Do you like to have a sweet snack with your afternoon coffee or latte? Because I have a great and easy almond cake recipe that might suit your snack cravings and it won't cost you a lot of your calorie budget. You know - sugar free, gluten free, low carb and so on.
I remember it took me probably a year and a half to realize I could eat everything and still lose fat.
I had to explore what foods, flavours and spices actually made me satisfied. I used to overeat with veggies all day long and experienced extreme bloating and digestive issues because of that.
Just because I believed I had to eat huge amounts of fiber and complete meals every time. Well, imagine veggie bowl with meat 5 times a day. It's gross, yeah, I know.
However, this is in the past!
Let the TASTY LIFE in!
Eat the foods you love regardless of your fitness goal. Eat less of them for fat loss.
This is a simple yet deliscious recipe for a dessert that curb up your sweet tooth but also won't make you overeat.
An amazing dieting combo!
200g almond flour
30 g honey
Coconut chips (raw)
You can use fresh or canned fruit
First, beat the eggs.
The secret to create a super airy light sponge cake is through whipping lots of air into not the eggs.
Then add them to the almond flour and backing powder. Mix everything and add honey.
Mix again and voila!
Ready for backing. I preheat the oven to 350°F (180°C) and use baking paper, because I always struggle cleaning my pans. 🙂
Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
You can add your topping prior to or after backing.
Note: Depending on your almond flour you might need to adjust the ratio dry to wet ingredients. If your batter is super dry you can add water or milk (dairy free as well). Some flours absorb a lot of liquids.