I found the cutest little cakelet pan at the store a while ago, and lost it in my closet, lol! So I was cleaning out things, and found this pan, and thought it would be the perfect time to try it out, as it is very Fall themed, with Turkeys and Pumpkins and such. It came with a recipe which, was amazingly enough, incredibly close to a Keto type recipe, so I thought I would alter the recipe and see how it went. It’s freaking amazing! These little cakelets are moist and springy, kind of like sponge cake, and have NO Xanthem gum in them at all. And I have modified the recipe so it makes exactly 12 little cakelets, just right for these cute little pans.
1/3 Cup Milk or Cream
1-1/2 tsp Almond Extract
2/3 Cup Butter chocolate or Real Margarine
2/3 Cup Lakanto Monk Fruit
3 large EB Eggs
1 Cup Almond Flour
1/4 Cup all-purpose Flour
1-1/4 tsp Baking Powder
1/8 tsp salt
Heat your oven to 350. Mix in the Eggs, Butter and Monk Fruit until smooth.
Add the Cream and dry ingredients, blend until smooth again.
Add in the Almond Extract, and pour into your cakelet pan.
Bake for about 20 minutes at 350° F.
Trust me, you will be Amazed!!