Keto Chiffon Cake

Keto Chiffon Cake is a light and fluffy dessert that’s perfect for those following a ketogenic or low-carb diet. This cake retains the airy texture of traditional chiffon cake while being free from sugar and low in carbohydrates. It’s a delightful treat that you can enjoy without the guilt. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this Keto Chiffon Cake is a wonderful choice.

Recipe: Keto Chiffon Cake

Ingredients:

For the Cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup Erythritol or your preferred keto-friendly sweetener
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 large eggs, separated
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tbsp Erythritol or your preferred keto-friendly sweetener
• 1 tsp vanilla extract

Instructions:

Preparing the Cake:

1. Preheat your oven to 325°F (160°C). Grease and flour a 9-inch (23 cm) chiffon cake pan or tube pan.
2. In a large mixing bowl, combine the almond flour, coconut flour, Erythritol (or sweetener of your choice), baking powder, baking soda, and salt. Mix well.
3. In a separate bowl, whisk together the egg yolks, melted butter, almond milk, and vanilla extract.
4. Pour the wet mixture into the dry ingredients and stir until well combined.
5. In another clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
6. Gently fold the beaten egg whites into the cake batter until fully incorporated. Be careful not to deflate the egg whites; this is what gives the cake its airy texture.
7. Pour the batter into the prepared cake pan and smooth the top.

Baking the Cake:

8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool upside down on a wire rack. This helps prevent the cake from collapsing as it cools.

Making the Whipped Cream Topping:

10. In a mixing bowl, combine the heavy whipping cream, Erythritol (or sweetener), and vanilla extract.
11. Whip the cream with an electric mixer until stiff peaks form.

Assembling and Serving:

12. Once the cake has cooled completely, carefully run a knife around the edges to loosen it from the pan.
13. Transfer the cake to a serving platter and generously frost it with the whipped cream topping.
14. Slice and serve your Keto Chiffon Cake, garnishing with additional berries or toppings of your choice if desired.

Nutrition Facts:

assuming 12 slices):

• Calories: 210
• Total Fat: 19g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 250mg
• Total Carbohydrates: 6g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 7g