Ingredients:
For the Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or your preferred keto sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 5 large eggs, separated (you’ll use both the yolks and whites)
- 1/4 cup unsweetened almond milk (or any keto-friendly milk)
- 1/4 cup melted butter (or coconut oil)
- 1 tsp vanilla extract
- 1/2 tsp lemon juice (optional, for a hint of citrus)
- 1/4 tsp almond extract (optional, for extra flavor)
For Whipped Cream (optional topping):
- 1 cup heavy whipping cream
- 1-2 tbsp powdered erythritol (or your preferred sweetener, to taste)
- 1 tsp vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease and flour (with almond flour) an 8-inch round cake pan or a similar-sized pan. Alternatively, you can line the pan with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. Separate the Eggs:
- Separate the egg yolks from the egg whites into two separate bowls.
4. Prepare the Egg Yolks Mixture:
- In a large bowl, whisk the egg yolks with almond milk, melted butter, vanilla extract, lemon juice (if using), and almond extract (if using) until smooth and well combined.
5. Add Dry Ingredients to Wet:
- Gradually add the dry ingredients to the egg yolk mixture, stirring until fully combined. The batter should be thick but smooth.
6. Whisk the Egg Whites:
- In a separate clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form (this will take about 3-5 minutes).
7. Fold Egg Whites into the Batter:
- Gently fold the whipped egg whites into the batter in batches, being careful not to deflate the air bubbles. This will help keep the cake light and airy.
8. Bake the Cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean, and the top is golden brown.
9. Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen the cake and turn it out onto a cooling rack to cool completely.
10. Make Whipped Cream (Optional):
- While the cake is cooling, you can make a simple whipped cream by beating the heavy whipping cream, powdered erythritol, and vanilla extract together with an electric mixer until stiff peaks form.
11. Serve:
- Once the cake has cooled completely, slice and serve. Top with a dollop of whipped cream or fresh keto-friendly berries like strawberries or raspberries.
Tips:
- Sweetener Adjustments: Adjust the amount of erythritol based on your preferred level of sweetness. You can also use other low-carb sweeteners such as monk fruit or stevia.
- Flavored Variations: For a different flavor, you can add a teaspoon of cocoa powder for a chocolate version or add citrus zest (lemon or orange) to the batter for extra zing.
- Cake Texture: Make sure to fold the egg whites gently into the batter to retain as much air as possible for a light, fluffy texture.
Storage:
- Store the cake in an airtight container at room temperature for up to 2 days. You can refrigerate it for up to 5 days if you’d like to extend its freshness.
- The cake can also be frozen for up to 2 months. Slice it before freezing for easier serving.
Serving Suggestions:
- Serve your Keto Chiffon Cake with sugar-free chocolate ganache, whipped cream, or a drizzle of sugar-free caramel sauce for extra indulgence.
- Pair with a hot cup of keto coffee or tea for a perfect low-carb dessert or afternoon treat.
This Keto Chiffon Cake is a light, airy, and delicious low-carb option that’s perfect for any special occasion or just a treat for yourself! Enjoy!
