Low-Carb Honey Cake

I originally made this honey cake as a traditional Rosh Hashanah cake. That version, with two tablespoons of honey, has 7 grams of carbs per slice. But I found out it is just as good without the honey as an all-occasion spice cake for only 3 grams of carbs. The coffee seems to be pretty traditional for Rosh Hashanah honey cakes. The cocoa is optional (and not traditional), but it adds a mysterious depth, without any prominent chocolate flavor.

This cake is great with my easy sugar-free cream cheese frosting.

Ingredients:

• 2 cups almond meal or almond flour
• 1/2 cup (1 stick) butter at room temperature (or margarine for Parve)
• 4 eggs
• 2 Tablespoons honey (optional) - get the darkest honey you can, for more flavor
• 1 Tablespoon unsweetened cocoa powder (optional)
• 1 and 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch ground cloves
• 3/4 cup sugar equivalent in artificial sweetener
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3/4 cup coffee, about room temperature

Preparation:

Preheat oven to 350 F.

1) Grease a 8-inch round or square cake pan. If you plan to remove the cake before serving, line the bottom with parchment or wax paper, and grease the top of the paper as well.

2) Cream butter until light and fluffy. Add honey, spices, sweetener, cocoa, and salt, and beat until blended.

3) Add eggs and beat until well-blended.

4) Add almond meal, baking powder, and coffee. Stir or beat until blended and pour into prepared pan. Cook about 30 minutes, or until center springs back or toothpick comes out clean.

Cool, and cut into 8 pieces for a round pan or 9 for a square pan.

Nutritional Information: With Honey: Each of 8 servings has 7 grams effective carbohydrate plus 3 grams fiber, 8 grams protein, and 296 calories. Without honey, subtract 4 grams carbohydrate and 16 calories per serving.

For 9 Servings Without Honey: Each has 2.5 grams ECC, 3 grams fiber, 7 grams protein, and 249 calories.

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