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Keto Japanese cake
Keto Japanese cake

Keto Japanese cake
Keto Japanese cake
Source
Ingredients:
1
Servings
  • 6
    item
     large eggs, separated
  • 120
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 60
    ml
     unsweetened almond milk or coconut milk
  • 60
    ml
     powdered erythritol or another keto-friendly sweetener
  • 1
    tsp
     vanilla extract
  • 0.5
    tsp
     cream of tartar
  • 1
    item
     pinch of salt
Keto Japanese cake
Instructions:
  1. Preheat your oven to 325°F (160°C) and grease a round cake pan.
  2. In a mixing bowl, combine the almond flour, coconut flour, and powdered sweetener. Mix well.
  3. In a separate bowl, whisk together the egg yolks, almond milk or coconut milk, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the egg yolk mixture, stirring until a smooth batter forms.
  5. In another clean mixing bowl, beat the egg whites, cream of tartar, and salt using an electric mixer until stiff peaks form.
  6. Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
  7. Pour the batter into the greased cake pan and spread it evenly.
  8. Bake in the preheated oven for about 30-35 minutes or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  10. Once cooled, you can dust the cake with powdered erythritol or serve it as is.
  11. Slice and serve the keto Japanese cake. Enjoy!
  • 6
    item
     large eggs, separated
  • 120
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 60
    ml
     unsweetened almond milk or coconut milk
  • 60
    ml
     powdered erythritol or another keto-friendly sweetener
  • 1
    tsp
     vanilla extract
  • 0.5
    tsp
     cream of tartar
  • 1
    item
     pinch of salt
1
Servings
0

Preheat your oven to 325°F (160°C) and grease a round cake pan.

In a mixing bowl, combine the almond flour, coconut flour, and powdered sweetener. Mix well.

In a separate bowl, whisk together the egg yolks, almond milk or coconut milk, and vanilla extract until well combined.

Gradually add the dry ingredients to the egg yolk mixture, stirring until a smooth batter forms.

In another clean mixing bowl, beat the egg whites, cream of tartar, and salt using an electric mixer until stiff peaks form.

Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.

Pour the batter into the greased cake pan and spread it evenly.

Bake in the preheated oven for about 30-35 minutes or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Once cooled, you can dust the cake with powdered erythritol or serve it as is.

Slice and serve the keto Japanese cake. Enjoy!

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