While looking for keto friendly tea service food recipes I stumbled upon this one and thought the flavor combination sounded good so I decided to try it.
Notes:
- I used butter to grease the muffin tin instead of spray oil because I didn't have spray, and it worked pretty well. Some of them had some trouble releasing from the tin but none got significantly ruined. You can run a plastic knife around the edge as they're cooling to help them come out more easily. I would not use paper liners because I think they'd just stick to the paper.
- I ended up with 11 cakes using a muffin tin. The recipe does not give a yield; it only said she used a mini bundt pan with space for 12 cakes, and I think with holes in the middle like a mini bundt cake you probably would get 12 cakes.
- I was a bit worried at the small amounts of fat and moisture in the recipe and the batter was indeed pretty thick, but it still resembled thicker muffin batter and they turned out fine.
- I used Truvia erythritol/stevia granules and it turned out well. Not too sweet tasting, and no excessive browning.
- I used unsweetened, unflavored almond milk.
- My cakes took exactly 20 minutes to bake.
- I made a glaze out of a small amount of powdered sugar substitute, fresh squeezed orange juice, and a sprinkle of cardamom but I don't think I'd do it again as it was too sweet. I think a cream cheese based one would be really nice, or the coconut cream based one they suggest.
Verdict: Overall they turned out better than expected, and I would make them again. I might add some more cardamom in a future batch or consider grinding it fresh for a more intense flavor. I also think a lemon-poppyseed variation would be really good. My partner tried them and liked them, and thinks other people would not know it's gluten free/keto unless you were to tell them.
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RECIPE: Low-Carb Orange Cardmom Tea Cakes (Annissa Slusher, Simply So Healthy)
Weight equivalents:
- 2 cups almond flour = 200 g
- 1/2 cup sweetener = 105 g
- 2 tbsp coconut oil = 28 g
