Maple Bacon Cake (Keto, LowCarb, Dairy Free)
I love this cake mold in the shape of a rose, it's just so perfect for any occasion honestly.
If you don't want to use this fancy mold, an 8"X8" square pan will work just fine to bake this cake in!
Maple Bacon Cake
2-1/2 cups almond flour
2 tablespoons baking powder
1/2 cup granulated sugar substitute of your choice
1/4 cup melted bacon grease
1/2 cup sugar free maple syrup of your choice (I used ChocZero)
1/2 cup almond butter, fluid
1/3 cup unsweetened almond milk
3 eggs, whisked
5 pieces of cooked bacon, finely chopped
1/4 cup powdered sugar substitute
1/4 cup unsweetened almond milk
Combine, and set aside
Preheat your oven to 350 Degrees Fahrenheit. Grease your baking dish very well.
Combine all of the dry ingredients, set aside.
In a blender or food processor, combine the almond butter, almond milk, eggs, and maple syrup. While blending, pour in the melted bacon grease until thoroughly incorporated.
Carefully add the wet ingredients into the dry. Mix well. Fold in the chopped bacon pieces.
Pour your batter into your baking dish and bake for 45 minutes.
Allow your cake to rest for 20-30 minutes before trying to remove from the mold (if using the rose mold)
To glaze the cake, make sure it is cooled completely. Using a pastry brush, spread the glaze evenly over the top.
Serves approximately 8 guests.