Low Carb Chiffon Cake
Indulge in the airy, melt-in-your-mouth elegance of a **Low Carb Chiffon Cake**, a heavenly dessert perfect for those following keto or low-carb lifestyles. This innovative take on the classic chiffon uses **almond flour** and **stevia powder** as a gluten-free, sugar-free base, creating a naturally light yet flavorful cake. Fluffy egg whites and a touch of **cream of tartar** ensure sky-high volume and a moist texture that’s irresistibly delicate. With subtle notes of **vanilla** and citrusy brightness from **lemon juice**, this guilt-free treat pairs beautifully with whipped cream or fresh berries for a refined finish. Ready in just over an hour, this low-carb chiffon cake delivers all the decadence without the carbs, making it an ideal centerpiece for celebrations or everyday indulgence!
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Recipe Information
Ingredients
- 200 grams almond flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons stevia powder
- 6 units large eggs, separated
- 120 milliliters unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 0.5 teaspoon cream of tartar
Instructions
Preheat your oven to 325°F (160°C) and prepare a chiffon cake mold or an angel food cake pan, ensuring it is not greased, as the cake requires the sides of the pan to rise.
In a medium bowl, sift together almond flour, baking powder, and salt. Mix in the stevia powder until well combined. Set aside.
In a large mixing bowl, whisk together the egg yolks, almond milk, and vanilla extract until smooth. Gradually add in the dry mixture, mixing until well combined and smooth.
In a separate large mixing bowl, beat the egg whites and lemon juice using an electric mixer on medium speed until foamy.
Add the cream of tartar to the egg whites and continue beating on high speed until stiff peaks form.
Gently fold a third of the whipped egg whites into the egg yolk mixture to lighten it. Carefully fold in the remaining egg whites until fully incorporated. Be cautious not to deflate the batter.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven. Immediately invert the pan onto a bottle or funnel, allowing the cake to cool completely upside down. This prevents the cake from collapsing.
Once completely cool, use a knife to loosen the edges of the cake from the pan. Gently remove the cake and place it on a serving platter.
Slice and serve plain, or with a dusting of additional stevia powder, whipped cream, or fresh berries if desired.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 9.3 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 812 mg | 62% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
