Low-Carb Watermelon Bliss Cake with Watermelon Oil

1.Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.

2.In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Whisk together until well mixed.

3.In another bowl, whisk the eggs until they are light and frothy. Add the watermelon oil, almond milk, melted coconut oil, and vanilla extract. Mix well until all wet ingredients are combined.

4.Gradually add the wet ingredients to the dry ingredients, stirring continuously until you get a smooth batter with no lumps.

5.Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.

6.Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

7.Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

8.Once cooled, slice and serve the cake. Optionally, garnish with fresh watermelon slices or a dollop of whipped cream for extra flair.