Ingredients
• The Flourless Cake: 2 cups almond flour, 4 large eggs, ½ cup melted butter, and ¾ cup powdered Monk Fruit.
• The Creamy Filling: 2 cups unsweetened almond milk (or heavy cream for richness), 4 egg yolks, ½ cup powdered Monk Fruit, and 1 tsp vanilla extract.
• The Thickener: 1 tbsp beef gelatin or xantham gum (to keep the custard firm without flour).
• The Topping: A light dusting of powdered Monk Fruit.
Preparation Steps
1. Bake the Sponge: Whisk the eggs and sweetener until fluffy, then fold in the almond flour and butter. Pour into a square baking dish and bake at 350°F (175°C) for 20 minutes. Once cooled, slice the cake horizontally into two thin layers.
2. Make the Custard: In a saucepan over medium-low heat, whisk the milk, egg yolks, and sweetener. Stir constantly until it begins to thicken.
3. Set the Cream: Remove from heat and stir in the vanilla and gelatin. Let it cool slightly until it reaches a thick, spreadable consistency.
4. Assemble: Place the bottom cake layer back into the dish. Spread the custard in a thick, even layer over the base. Top with the second cake layer.
5. Chill: This is key for that “light” feel! Refrigerate for at least 4 hours to let the custard set firmly, as seen in your beautiful stacked photo.
6. The Finish: Just before serving, dust with powdered Monk Fruit to give it that elegant bakery look.
Why This Fits Your Lifestyle
• Naturally Flourless: Using almond flour provides a tender crumb without the carbs of traditional wheat flour.
• Sugar-Free Delight: By using Monk Fruit, you get the “perfect amount of sweet” without the blood sugar spikes.
• Light & Airy: Even though it looks decadent, the high protein from the eggs and healthy fats make it a satisfying, guilt-free treat.