A light, fluffy, and guilt-free treat baked on the stovetop.
Ingredients:
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened almond flour
- 1/4 cup coconut flour
- 1/4 cup monk fruit sweetener
- 1/4 cup erythritol
- 1/4 cup butter, melted
Instructions:
- Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, and erythritol.
- Whip the Egg Whites: In a large bowl, beat the egg whites with a mixer on high speed until stiff peaks form. Fold in the cream of tartar and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg yolks, vanilla extract, and melted butter.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients.
- Fold in Egg Whites: Carefully fold the egg whites into the batter in three additions, being gentle not to deflate the air.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool completely before serving. Dust with powdered sugar substitute or serve with a sugar-free glaze or whipped cream.
Tips:
- For a richer flavor, consider adding a teaspoon of almond extract or a splash of rum extract.
- To make this cake gluten-free, ensure all ingredients are certified gluten-free.
- For a lower-carb version, use a higher proportion of almond flour to coconut flour.
- Experiment with different sweeteners to find your preferred taste.
- Serve with fresh berries or a drizzle of sugar-free chocolate sauce for added indulgence.
Enjoy this delicious and healthy treat!