Keto Saffron Almond Cake – Buttery, Moist & Holiday-Perfect

Preheat oven to 350 °F. Grease or line an 8-inch cake pan with parchment paper.

Bloom saffron: Steep saffron threads in 1 tbsp warm cream for 10 minutes.

For this step: ¼ tsp saffron threads

Mix dry ingredients: In a bowl, whisk almond flour, baking powder, and salt.

For this step: 2 cups almond flour, 1 tsp baking powder, ¼ tsp salt

Mix wet ingredients: In another bowl, beat melted butter, erythritol, eggs, vanilla, and almond extract until smooth.

For this step: ½ cup butter (melted), 3 large eggs, 1 tsp vanilla extract, ½ tsp almond extract (optional, for extra aroma)

Combine: Stir in the saffron cream, then fold dry ingredients into wet until just combined.

For this step: ¼ tsp saffron threads

Pour and bake: Transfer batter to the prepared pan and smooth the top. Bake 30–35 minutes, until golden and a toothpick comes out clean.

Cool: Let cake cool 10 minutes in the pan, then transfer to a rack to cool completely.

Serve: Dust with powdered sweetener or top with whipped cream and almonds.

For this step: Powdered erythritol for dusting, Whipped cream, Toasted sliced almonds