- 1/4 cup (4 tablespoons) unsalted butter, plus more for the pan
- 2/3 cup raw or coconut sugar
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 cup buttermilk*
- 1 cup lightly packed almond flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 3 tablespoons cacao nibs
- Preheat the oven to 350. Grease a 9- or 10-inch cast iron skillet with butter.
- Melt the 1/4 cup butter in a small saucepan over medium-low heat, swirling the pan occasionally. Continue to cook until chestnut brown bits appear in the bottom of the pan, and then remove from the heat right away.
- Measure out the sugar into a heatproof bowl. Pour the browned butter on top. Add the salt and vanilla and whisk well. Add the eggs one at a time, whisking until the mixture is nice and smooth. Whisk in the buttermilk.
- Add the almond flour, tapioca flour, and baking soda and whisk well. Stir in the cacao nibs. Pour the batter into the skillet and bake for about 20 minutes, or until the top is a deep golden brown and a toothpick inserted into the center of the cake comes out clean. Cool for at least 20 minutes. Slice and serve the cake right from the skillet, warm or at room temperature, with whipped cream if desired.
*No buttermilk? Add 1 teaspoon white vinegar to your half-cup measure. Fill it up the rest of the way with milk (I used whole milk, but any milk will work) and wait 5-10 minutes. You’ve got a homemade buttermilk stand-in! The acidity is important in this recipe because it reacts with the baking soda to help the cake rise.
For whipped cream that holds up well in the refrigerator for a day or two, add 1/4 cup mascarpone cheese per cup of heavy cream.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 196mgCarbohydrates: 24gFiber: 2gSugar: 18gProtein: 6g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
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