Quick Almond Cake


2 cups almond meal
8 eggs, separated; 4 yolks removed for other uses
16 packets monk fruit extract
olive oil cooking spray
4 teaspoon vanilla extract
12 tablespoons raw coconut nectar
4 cup mixed berries


  1. Preheat the oven to 375°F.
  2. Place the almond meal on a baking sheet and bake in the oven until toasted and aromatic, 3 to 5 minutes. Remove from the oven and transfer the toasted meal to a cool baking sheet.
  3. Put the egg whites and monk fruit extract in a mixing bowl and whisk until the egg whites form stiff peaks.
  4. Spray a 10-inch non-stick can pan with cooking spray.
  5. Pour the cooled almond meal into a clean mixing bowl and add the egg yolk, vanilla, salt, and coconut nectar.
  6. Fold the egg whites into the almond mixture and pour the batter into the prepared pan.
  7. Bake at 350°F until golden brown, about 10 minutes.
  8. Turn the oven down to 300°F and bake until fully cooked through, 15 to 20 minutes.
  9. Cool on a wire rake and serve, sliced, with the berries.

Makes 16 servings.

Source: The Negative Calorie Diet