Description:
This Keto Japanese cake is a delightful treat that combines the airy texture of a sponge cake with the subtle sweetness of Japanese desserts. It’s low in carbs and sugar, making it perfect for those following a ketogenic diet or anyone looking for a guilt-free indulgence.
Ingredients:
- 6 large eggs, separated
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) round cake pan with butter or coconut oil and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the egg yolks, powdered erythritol, and vanilla extract until smooth and creamy.
- In a separate bowl, sift together the almond flour, coconut flour, and salt. Gradually add the dry ingredients to the egg yolk mixture, stirring until well combined.
- In another clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice and serve the Keto Japanese cake on its own or with a dollop of whipped cream and fresh berries for a delightful dessert.
Nutrition Facts (per serving):
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 186mg
- Sodium: 86mg
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 7g
Nutrition facts are approximate and may vary depending on specific ingredients used.