Keto Vanilla Chiffon Cake 🍰🥥

A light, airy, and low-carb vanilla chiffon cake, perfect for a keto-friendly dessert!

Nutrition (per serving, approx.):
Calories: 🔥 120 | Carbs: 🍞 3g | Fat: 🧈 10g | Protein: 🍗 4g

Ingredients (3 servings):

Dry Mix: 🌾 ½ cup almond flour, 🥥 ¼ cup coconut flour, 🧂 1 tsp baking powder, 🍚 2 tbsp erythritol, 🧂 pinch of salt
Wet Mix: 🥥 4 large eggs (separated), 💧 ¼ cup almond milk, 🍦 1 tsp vanilla extract, 🥥 2 tbsp coconut oil (melted)

Instructions:

🍳 Preheat your oven to 175°C (350°F)
🥣 Dry Mix: In a bowl, whisk together > (🌾 ½ cup almond flour, 🥥 ¼ cup coconut flour, 🧂 1 tsp baking powder, 🍚 2 tbsp erythritol, 🧂 pinch of salt)
🥥 Wet Mix: In another bowl, whisk together > (🥥 4 egg yolks, 💧 ¼ cup almond milk, 🍦 1 tsp vanilla extract, 🥥 2 tbsp melted coconut oil)
🍚 Combine: Gradually fold the dry mix into the wet mix until smooth
🥚 Whip Egg Whites: In a separate bowl, whip > (🥥 4 egg whites) until stiff peaks form
🍰 Fold: Gently fold the whipped egg whites into the batter until well combined
🔥 Bake: Pour the batter into a greased 6-inch cake pan and bake for 20-25 minutes ⏲️ or until a toothpick comes out clean
⏳ Cool: Let the cake cool completely before serving

👩‍🍳 Tip: For extra fluffiness, whip the egg whites until stiff peaks before folding them into the batter
❄️ Storing: Store the cake covered in the fridge for up to 3 days
🍽️ Serving Suggestion: Serve with whipped coconut cream or a dusting of powdered erythritol
💡 Variation: Add a touch of lemon zest 🍋 for a refreshing twist

Enjoy your Keto Vanilla Chiffon Cake! 🍰🥥