Brown Butter Blackberry Cake

Written by Admin


The Cake

1 1/2 cups Almond Flour
1/4 cup Erythritol, powdered
2 tbsp. Psyllium Husk Powder
1/2 cup Sour Cream
1/3 cup Salted Butter
2 large Eggs
1 1/2 tsp. Baking Powder
2 tbsp. Poppy Seeds
Zest of 1 Lemon
1 tsp. Vanilla Extract
1/4 tsp. Liquid Stevia
The Icing
2 tbsp. Lemon Juice
1/2 cup Erythritol, powdered
1/2 cup Blackberries, strained
1/4 cup Heavy Cream
6 tbsp. Butter


Preheat oven to 350 degrees.
Over medium low heat, brown butter.
Mix together all dry ingredients.
In separate bowl, mix together all wet ingredients.
Add brown butter to wet ingredients.
Slowly mix in dry ingredients to wet ingredients
Mix until dough forms.
Put dough into greased round cake pan.
Bake 20-25 minutes.
Let cool on cooling rack.
In a food processor, purée blackberries.
Mix with lemon and erythritol.
Cream together, butter and heavy cream.
Mix into blackberry purée.
Ice the cake and refrigerate 20-30 minutes.

About the author


Leave a Comment