Low carb almond cake with cranberries

Ingredients for 1 servings:

• 250 g ground almonds, alternatively nuts
• 6 m.-sized eggs
• 200 g xylitol (sugar substitute), ground
• 1 tsp lemon peel
• 1 packet of vanilla or scraped vanilla pod
• 1 pinch of salt
• ½ tsp cinnamon, more if desired
• 1 pack of fresh cranberries
• some grease for the mold or baking spray

Instructions

Working time approx. 18 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 53 minutes

delicious and juicy, also possible with currants or pure

Grease a 26 cm springform pan and set aside. Preheat the oven to 170°C fan/convection oven. In a food processor, grind the xylitol until powdered sugar. Separate the eggs and beat the egg whites until stiff peaks form. Whisk the egg yolks with the xylitol and powdered sugar until frothy, add salt, cinnamon, vanilla, and lemon zest. Stir briefly, then mix in the almonds or nuts. Fold in the beaten egg whites well with a spatula until evenly distributed. Pour the batter into the prepared pan. Spread the washed cranberries over the batter and press down lightly with your fingers. Then smooth the surface again. Place the pan in the oven and bake the cake for about 35 minutes. Do the skewer test. After baking, let it cool slightly in the pan, then remove it and let it cool completely on a wire rack. If you like, you can also use currants, apples, or other suitable fruit. However, it can also be made without fruit. Sprinkle with powdered sugar (xylitol) if desired. If you don’t want or need a completely low-carb diet, you can shave a small amount of marzipan and add it to the dough before baking. Dried, previously soaked cranberries also work.