Ingredients
- 4 large eggs, separated
- 1/4 cup granulated monk fruit sweetener (or other diabetic-friendly sweetener)
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup almond flour (optional, for structure)
- Pinch of salt
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C). Line a round cake pan with parchment paper and lightly grease it.
- Separate eggs: Carefully separate the egg whites and yolks into two bowls.
- Beat egg whites: Add cream of tartar and salt to the egg whites. Using a mixer, beat until soft peaks form. Gradually add half of the sweetener while beating until stiff peaks form.
- Mix yolks: In a separate bowl, whisk the egg yolks with the remaining sweetener and vanilla extract until pale and slightly thickened.
- Combine: Gently fold the yolk mixture into the beaten egg whites. If using almond flour, sift and fold it in gently at this stage.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 25–30 minutes, or until the cake is lightly golden and springs back when touched.
- Cool: Let the cake cool in the pan for 5–10 minutes, then remove and let it cool completely on a wire rack.
- Serve: Enjoy as is, or top with a dollop of unsweetened whipped cream and fresh berries for a treat that won’t spike blood sugar.
Would you like me to suggest a frosting or a diabetic-friendly glaze for it?