- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 large eggs, separated
- 1/4 cup unsweetened almond milk (or any low-carb milk of your choice)
- 1/4 cup melted coconut oil or melted butter
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar (for stabilizing egg whites)
- Preheat your oven to 325°F (160°C). Prepare an ungreased chiffon cake pan.
- In a large mixing bowl, combine the almond flour, coconut flour, powdered sweetener, baking powder, and salt. Mix well.
- Separate the egg yolks from the whites into two separate bowls.
- In the bowl with the egg yolks, add the almond milk, melted coconut oil (or butter), and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
- In the bowl with the egg whites, add the cream of tartar. Using a clean, dry whisk attachment, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate them. Use a gentle folding motion until the batter is well combined.
- Pour the batter into the ungreased chiffon cake pan and smooth the top.
- Bake in the preheated oven for about 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and immediately invert the pan (you can use a bottle with a narrow neck to balance it). Allow the cake to cool completely in this inverted position.
- Once the cake is completely cool, run a knife around the edges to loosen it from the pan.
- Carefully remove the cake from the pan and serve.
Optional: You can dust the top with powdered erythritol for added sweetness, or add a keto-friendly frosting if desired.
Enjoy your Keto Chiffon Cake!