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prep time
20 min
cook time
25 min
ready time
45 min
Keto Almond Financiers
Do you need “just a little something sweet”? This is your recipe. This Keto French recipe for almond financiers is the perfect ‘something sweet’ to enjoy at the end of your day as a treat or at the start of your day with a little coffee on the side. Despite being a French recipe, the bite-sized cakes are very simple to make. Just a few ingredients go into a mixer, put the batter in your molds, and bake the cakes! The cakes should be moist and spongy in the centers but have slightly-crisp edges from the sweetener inside.
What is a Keto financier?
French financiers are really simple little tea cakes. They’re usually flavored with almonds and aren’t meant to be overflowing with different tastes. A Keto financier is very similar to the traditional French recipe, but just a couple of small changes are made. Wheat flour is substituted with almond flour and sugar is substituted with Keto-friendly sweeteners. The cake should be moist with a slight sugar crust around the edges.
Other flavors to try
Although most financiers are almond-flavored, you could increase that taste with a drop of almond extract in your batter. Other extract flavors you might want to try are lemon extract or butter extract. Again, you don’t want these cakes to taste too eccentric. Choose a flavor that would complement a cup of Keto butter coffee as a pairing.
Storage tips
Wait for the cakes to cool completely before storing them in your refrigerator. They may keep best if wrapped in plastic wrap on a plate. Since these almond cakes are bite-sized, they’ll go stale a little quicker than a thick slice of cake might. Try not to keep the tea cakes longer than 48 hours before they are exposed to too much air.
Net Carbs
0.8 g
Fiber
0.8 g
Total Carbs
5 g
Protein
2.6 g
Fats
6.1 g
71 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg, white
2 large
Powdered Erythritol (Icing Sugar)
3 tbsp
Vanilla extract
0.5 tsp
Almond flour
2 oz
Butter, unsalted
1.5 tbsp
Almonds, sliced
2 tsp
Recipe Steps
steps 4
45 min
Step 1
Turn on an oven to preheat to 350 F (180 C). Add egg whites to a stand mixer and whip them until they become opaque white and foamy. Then, whip powdered erythritol and vanilla extract into the egg whites. Continue whipping until you have medium-stiff peaks.Step 2
Make sure your almond flour is sifted and not clumpy. In 2-3 additions, whip the almond flour into the egg whites. It’s important you don’t deflate the egg whites with heavy ingredients. Melt the butter, then slowly pour it into the batter while you continue whipping the ingredients.Step 3
It’s best to use silicone molds for these cakes, but you may also use a muffin tray. Add the batter to a piping bag or a plastic Ziploc bag with the corner cut off. Use your bag to squeeze the batter into your cake molds. Each cake should use about 2 tablespoons of batter.Step 4
Add approximately ¼ teaspoon of sliced almonds on top of each cake (these will be the tops, not the bottoms). Place your filled molds or muffin tray on a baking sheet. Then, bake the cakes for 25 minutes or longer. The edges will be lightly golden, and you can use a toothpick to test for doneness. Remove the cakes from the molds after cooling for 5-10 minutes.