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

Follow the steps. Check them off as you go.

1. Step 1Preheat oven to 350 °F. Grease or line an 8-inch cake pan with parchment paper.
2. Step 2Bloom saffron: Steep saffron threads in 1 tbsp warm cream for 10 minutes.Use: ¼ tsp saffron threads
3. Step 3Mix dry ingredients: In a bowl, whisk almond flour, baking powder, and salt.Use: 2 cups almond flour, 1 tsp baking powder, ¼ tsp salt
4. Step 4Mix wet ingredients: In another bowl, beat melted butter, erythritol, eggs, vanilla, and almond extract until smooth.Use: ½ cup butter (melted), 3 large eggs, 1 tsp vanilla extract, ½ tsp almond extract (optional, for extra aroma)
5. Step 5Combine: Stir in the saffron cream, then fold dry ingredients into wet until just combined.Use: ¼ tsp saffron threads
6. Step 6Pour and bake: Transfer batter to the prepared pan and smooth the top. Bake 30–35 minutes, until golden and a toothpick comes out clean.
7. Step 7Cool: Let cake cool 10 minutes in the pan, then transfer to a rack to cool completely.
8. Step 8Serve: Dust with powdered sweetener or top with whipped cream and almonds.Use: Powdered erythritol for dusting, Whipped cream, Toasted sliced almonds