Little Apricot-Almond Cakes (Sugar Free and Grain Free)
Recipe type: Dessert, Sugar Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8-10 fresh apricots
  • 5 tablespoons soft butter, divided
  • 4 large eggs, at room temperature
  • 1 cup almond flour (almond meal)
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • 3 droppers full of stevia extract (or 3 tablespoons honey)
  1. Preheat the oven to 350 degrees. Rinse the apricots, then cut them in half and remove the pits. Use one tablespoon of the butter to coat the bottom and sides of four, one-cup ramekins. Place four or five of the apricot halves in each ramekin (enough to cover the bottom).
  2. Separate your eggs, placing the yolks in one mixing bowl and the whites in another. Using a stand mixer or a hand mixer, beat the egg whites to stiff peaks.
  3. Stir the almond flour, vanilla, lemon zest, and stevia (or honey) into the the egg yolks. Melt the remaining butter, and stir it into the egg yolk mixture. Spoon about a third of the beaten egg whites into the mixture and fold it in to loosen the mixture. Fold in the rest of the egg whites in, and stop as soon as the egg whites are just incorporated. Divide the batter evenly over the apricots.
  4. Bake for 25-30 minutes, or until the tops are puffed and feel "set" when you tap them. Remove and cool for five minutes. If you want to invert the cakes, run a sharp knife around the edges, place the serving plates on top of the ramekin, then flip it over and tap sharply on the bottom of the ramekin until the cake releases.
Recipe by Seasonal & Savory at