Low-Carb Orange Cardamom Tea Cakes

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1/3 cup Almond or coconut milk

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Cardamom, ground
  • 1/2 tsp Sea salt
  • 1/2 cup Stevia erythritol mix, granulated
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Bread & Baked Goods

  • 1 Coconut oil spray to coat mini-bundt pan or cupcake pan

Found on simplysohealthy.com

Description

Ingredients

• Coconut oil spray to coat mini-bundt pan or cupcake pan
• 2 cups almond flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom
• 1/2 cup granulated stevia erythritol mix, or date sugar or maple sugar for Paleo
• zest from 2 oranges.
• 2 Tablespoons coconut oil, melted
• 3 large eggs
• 1 Tablespoon vanilla extract
• 1/3 cup almond or coconut milk

Directions

• Preheat oven to 350F. Spray mini-bundt pan or muffin pan with coconut oil. In a medium bowl, combine almond flour, sea salt, baking soda, cardamom and sweetener. Use a whisk to mix thoroughly. Whisk in orange zest. Add coconut oil to dry ingredients and stir until absorbed. Add the eggs, vanilla extract and milk. Stir batter until smooth Spoon into prepared pan. Bake for 20 to 25 minutes. Cakes are done when the top springs back when touched. Place pans on a cooling rack and allow to cool 5 minutes before removing cakes from the pan. Let cakes cool completely on a cooling rack.