cake
¼ cup blanched almond flour
2 tablespoons Swerve confectioners’-style sweetener
or equivalent amount of liquid or powdered sweetener
(see here)
½ teaspoon baking powder
Pinch of fine sea salt
2 tablespoons melted (but not hot) ghee or unsalted
butter (or butter-flavored coconut oil if dairy-free)
1 large egg
1 teaspoon banana extract
caramel glaze
3 tablespoons unsalted butter (or butter-flavored
coconut oil if dairy-free)
1½ tablespoons Swerve confectioners’-style
sweetener or equivalent amount of powdered stevia
or erythritol (see here)
1 to 2 teaspoons rum or banana extract
for garnish (optional)
Sweetened whipped cream (see tip, here; omit for
dairy-free)
Chopped walnuts