Low Carb Chiffon Cake
Indulge guilt-free with this Low Carb Chiffon Cake, a cloud-like dessert that boasts both elegance and a health-conscious twist. Made with almond flour and sweetened naturally with stevia, this light and airy cake is perfect for those seeking a keto-friendly or gluten-free treat. The secret to its signature fluffiness lies in the expertly whipped egg whites, carefully folded into a rich batter flavored with vanilla and a hint of citrusy brightness from lemon juice. With just 6 simple steps and a bake time of 45 minutes, this recipe delivers a stunning, golden-brown cake that’s perfect for any occasion. Serve it plain, or elevate it with a dollop of whipped cream or fresh berries for a low-carb dessert that truly satisfies. Whether paired with afternoon tea or as the centerpiece of a special celebration, this cake is sure to impress both the taste buds and dietary preferences of your guests!
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Ingredients
- 200 grams almond flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons stevia powder
- 6 units large eggs, separated
- 120 milliliters unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 0.5 teaspoon cream of tartar
Directions
Step 1
Preheat your oven to 325°F (160°C) and prepare a chiffon cake mold or an angel food cake pan, ensuring it is not greased, as the cake requires the sides of the pan to rise.
Step 2
In a medium bowl, sift together almond flour, baking powder, and salt. Mix in the stevia powder until well combined. Set aside.
Step 3
In a large mixing bowl, whisk together the egg yolks, almond milk, and vanilla extract until smooth. Gradually add in the dry mixture, mixing until well combined and smooth.
Step 4
In a separate large mixing bowl, beat the egg whites and lemon juice using an electric mixer on medium speed until foamy.
Step 5
Add the cream of tartar to the egg whites and continue beating on high speed until stiff peaks form.
Step 6
Gently fold a third of the whipped egg whites into the egg yolk mixture to lighten it. Carefully fold in the remaining egg whites until fully incorporated. Be cautious not to deflate the batter.
Step 7
Pour the batter into the prepared cake pan, spreading it evenly.
Step 8
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Once baked, remove the cake from the oven. Immediately invert the pan onto a bottle or funnel, allowing the cake to cool completely upside down. This prevents the cake from collapsing.
Step 10
Once completely cool, use a knife to loosen the edges of the cake from the pan. Gently remove the cake and place it on a serving platter.
Step 11
Slice and serve plain, or with a dusting of additional stevia powder, whipped cream, or fresh berries if desired.
Nutrition Facts
| Serving size | (688.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1627.6 |
| Total Fat 130.4g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1116mg | 0% |
| Sodium 3028.5mg | 0% |
| Total Carbohydrate 81.7g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 9.3g | |
| Protein 81.5g | 0% |
| Vitamin D 290.6IU | 0% |
| Calcium 812.3mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 729.3mg | 0% |
Source of Calories