Strawberry Chiffon Cake
Ingredients
- 6 eggs separated
- nonstick spray
- 1/2 cup + 1 tablespoon almond flour (50 grams)
- 3 tablespoons low carb granulated sweetener separated
- 1/4 cup unsweetened nut milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- pinch salt
- 2-4 large strawberries thinly sliced
For the whipped cream
- 4-6 oz heavy whipping cream
- 2 fresh mint leaves minced
- 1 large strawberry minced
- 1 tsp low carb granulated sweetener
Instructions
- Preheat the oven to 300°F. Prepare a 9" round baking pan by spraying with nonstick spray and lining with parchment paper.
- Separate the egg whites and yolks into two bowls. Beat the egg whites with an electric mixer, starting on low and gradually increasing to high speed, adding 1 tablespoon of sweetener until soft peaks form.
- In the yolk bowl, mix the almond flour, nut milk, 2 tablespoons of sweetener, baking powder, vanilla extract, and a pinch of salt until smooth.
- Gently fold a third of the whipped egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two more additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan, and arrange the sliced strawberries on top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and immediately transfer the cake from the pan to a cooling rack.
- Serve cooled, topped with strawberry-mint whipped cream.
Nutrition
Serving: 1 sliceCalories: 279kcalCarbohydrates: 7gProtein: 11gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 185mgSodium: 140mgPotassium: 115mgFiber: 3gSugar: 2gVitamin A: 516IUVitamin C: 4mgCalcium: 125mgIron: 2mg
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