Almond Allulose Pound Cake
Translated from Korean, the language of the reel.
백주연 | Juyeon Baek cooked this in an Instagram reel, in Korean. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Niki Su on SeeMeCook
A flourless, sugar-free almond pound cake made with almond flour and powdered allulose. It has a rich almond flavor and a light, moist texture, finished with sliced almonds on top.
- Time
- 70 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Contains
- Tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 4 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 670 g before cooking, which is about 85 g per serving.
Steps
Add the eggs, powdered allulose, salt, melted unsalted butter, milk, and vanilla extract to a mixing bowl. Mix well until evenly combined.
Add the almond flour and baking powder. Stir until no dry flour remains and the batter is uniform.
Line a 22 × 9.5 × 6.5 cm loaf pan with parchment paper. Pour the batter into the lined pan.
Scatter sliced almonds over the surface of the batter as a topping.
Bake in an oven preheated to 160°C (325 °F) (320°F (160 °C)) for approximately 45 minutes.
Because oven strength varies, begin checking the cake at around 40 minutes. It is done when a skewer inserted into the center comes out without batter clinging to it.
Allow the cake to cool sufficiently before slicing and serving.
Notes
The source does not specify an exact cooling time or the quantity of sliced almonds. Check the cake from about 40 minutes onward because oven performance varies. The recipe is described as flourless and made without granulated sugar; allulose is used instead. Coconut oil may replace the butter.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 280
- Protein
- 10 g
- Carbs
- 22 g
- Fat
- 25 g
- Fiber
- 4 g
Where the calories come from
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