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Before you jump to Keto friendly Dutch Butter Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is now a good deal more popular than before and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get people to lead a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically change their way of life. In reality, though, merely making a couple of minor changes can positively affect daily eating habits.

You can get results without removing foods from your diet or make considerable changes immediately. Even more crucial than entirely modifying your diet is simply substituting healthy eating choices whenever possible. As you get accustomed to the taste of these foods, you will realize that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.

As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to keto friendly dutch butter cake recipe. To make keto friendly dutch butter cake you only need 8 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Keto friendly Dutch Butter Cake:

1. Prepare 2/3 cup powdered erythritol based sweetener
2. Use 1 stick (1/2 cup) unsweetened butter/softened
3. You need 1 tsp almond extract
4. You need 1 egg/ beaten/divided
5. Prepare 1 1/2 cups almond flour
6. Provide 1/2 tsp baking powder
7. Provide 1/2 tsp salt
8. Provide 1 table spoon sliced almonds

Instructions to make Keto friendly Dutch Butter Cake:

1. Preheat oven to 350 F and grease 9 inch pie pan.in a large mixing bowl,beat the sweetener,butter,and almond extract with an electric mixer.add starting 2 tsp of eggs beat in,continue with rest of the eggs until all combine.
2. Add almond flour,baking powder,salt.You will have thick batter,spread the batter in the greased and covered with parchment paper pie pan,smooth the top,
3. Sprinkle with sliced almonds.bake the cake 25-30 mints.until golden brown.when you remove from the oven it will be still soft,let cool completely in the pan. Refrigerate for at least 1 hour to cut.
4. I did not used the paper,it was huge mistake,I had difficulty to cut the cake,so grease and cover the pie pan with the paper.before you transfer the batter into the pie pan.

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