1/4 cup granulated erythritol or preferred keto sweetener
1/2 tsp vanilla extract
1/4 tsp cream of tartar
1/2 tsp baking powder
A pinch of salt
Optional: a few drops of food coloring or natural flavor extracts (e.g., lemon or almond)
Instructions:
Preheat Oven: Preheat your oven to 325°F (165°C). Line a baking tray with parchment paper or grease a round cake pan lightly.
Separate Eggs: Carefully separate the egg whites and yolks into two large bowls. Ensure no yolk gets into the whites for best results.
Prepare the Egg Yolks Mixture: Add almond flour, cream cheese, erythritol, vanilla extract, and baking powder to the bowl with egg yolks. Mix thoroughly until smooth and creamy. If using food coloring or additional flavors, add them here.
Whip Egg Whites: Using an electric mixer, whip the egg whites with cream of tartar and a pinch of salt until stiff peaks form. This should take about 3-4 minutes.
Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture, a third at a time. Use a spatula to fold carefully, ensuring the mixture remains fluffy.
Shape the Cake: Pour the mixture into the prepared baking tray or pan. Smooth the surface gently.
Bake: Bake for 25-30 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool completely before removing it from the pan. This helps it set properly.
Optional Decoration: Dust with powdered erythritol, top with whipped cream, or add fresh berries for a keto-friendly garnish.
Serving Suggestions:
Serve with a dollop of sugar-free whipped cream.
Pair with a hot cup of coffee or tea.
For a layered version, double the recipe and add a keto frosting between layers.
