Recipe
Ingredients:
6 large eggs, separated
1/2 cup almond flour
1/4 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup granulated erythritol
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional)
Directions:
Preheat the oven to 160°C (320°F). Grease a chiffon cake pan or a tube pan with non-stick spray and line the base with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, salt, and erythritol.
In another bowl, whisk the egg yolks with the almond milk, melted coconut oil, vanilla extract, and lemon zest (if using). Add this wet mixture to the dry ingredients and stir to combine until smooth.
In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold the egg whites into the batter in two batches, being careful not to deflate the mixture.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Once cooled, slice and serve, optionally topped with fresh berries or a dollop of whipped cream for added indulgence.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Kcal: 130 kcal per serving
Servings: 8 servings
