Keto Chiffon Cake

This Keto Chiffon Cake is a light and airy Japanese dessert that offers a delightful balance of sweetness and richness, perfect for those on a low-carb diet. It features a delicate texture and a subtle flavor that pairs beautifully with a dollop of whipped cream or fresh berries.

Ingredients

• Almond flour - 40g
• Coconut flour - 10g
• Baking powder - 1 tsp
• Erythritol - 30g
• Eggs - 3 large, separated
• Coconut milk - 60ml
• Vanilla extract - 1 tsp
• Cream of tartar - 1/4 tsp
• Salt - a pinch

Steps

1. Preheat your oven to 160°C (320°F) and grease a small round cake pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, erythritol, and salt; mix well.
3. In another bowl, whisk the egg yolks with coconut milk and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and mix until fully combined.
5. In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Slice and serve with a dollop of whipped cream or fresh berries, if desired.

Nutrition

• Calories: 180
• Protein: 7 g
• Carbs: 6 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.06 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Contains healthy fats from almond and coconut flour, supporting heart health.

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