1/2 cup powdered Swerve sweetener or other powdered erythritol
1 tbsp maple extract
1 1/3 cups chopped toasted walnuts, divided
2 cups almond flour
Sweetener equivalent to 1/4 cup
1 tsp baking powder
1/2 tsp salt
1 large egg
Preheat oven to 325F and line an 8x8 inch baking pan with parchment paper.
In a small saucepan, melt butter over low heat. Stir in the powdered sweetener and maple extract until well combined.
In a food processor, grind 1 cup of the walnuts. Transfer to a bowl and whisk in the almond flour, sweetener, baking powder, salt, and egg. Stir in about 3/4 of the maple “syrup” until well combined.
Spread the batter in the prepared baking pan. Bake 15 to 20 minutes, until the sides are set but the center is still a little soft.
Remove and drizzle with the remaining “syrup” and remaining walnuts. Let cool completely before lifting out by the parchment and cutting into squares.
Food energy: 207 kcal
Total fat: 18.84g
Calories from fat: 169
Protein per serving: 6.1g
Total dietary fiber: 2.3g
*Please note that the glaze on this cake depends on a powdered erythritol sweetener for the proper consistency. Erythritol contains carbs but studies show that for most people, those carbs don’t affect blood sugar. If you need to count the total carbs, please add the erythritol grams listed at the bottom of the nutritional information.
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