The recipe makes 6 servings.
Ingredients:
For the Butter Cake
2 scoops HLTH Code Vanilla
1 cup almond flour (100 g)
2 Tbsp coconut flour (15 g)
1 tsp baking powder
¼ tsp salt
3 medium eggs
½ cup unsalted butter, melted (115 g)
⅓ cup heavy cream (80 ml)
2 Tbsp allulose or monk fruit sweetener
For the Vanilla Cream
1 cup heavy cream (240 ml)
1 scoop HLTH Code Vanilla
Instructions:
Preheat the oven to 350°F (175°C) and grease a small baking dish (8-inch / 20 cm) or individual ramekins.
In a bowl, whisk the almond flour, coconut flour, HLTH Code Vanilla, baking powder, salt, and sweetener.
In another bowl, whisk the eggs, melted butter, and heavy cream.
Combine the wet and dry ingredients until smooth and pour batter into the dish or ramekins, smoothing the top.
Bake for about 22–25 minutes, until the center is just set and the edges are golden.
Do not overbake; the center should stay soft for that “warm butter cake” texture.
In the meantime, whip the heavy cream with HLTH Code Vanilla until soft peaks form. Store in the fridge, until the cake/cakes are out of the oven and cooled.
Serve warm, topped with a generous spoon of the vanilla cream.
Nutritional breakdown per serving. Recipe makes 6 servings
420 Calories
14g Protein
36g Fat
3g Fiber
7g Total Carbs
4g NET Carbs
