Ingredients

The following ingredients have 8 Servings
  • 4 large eggs (separated)
  • 1/2 cup Erythritol (divided in half)
  • 1 teaspoon vanilla extract
  • 1/4 cup superfine almond flour
  • 1 tablespoon coconut flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces sugar-free chocolate chips ((about 3/4 cup))
  • 6 ounces heavy cream

Instruction

  • Heat oven to 350°F. Lightly grease bottom and sides of an 8" baking pan.
  • In a large mixing bowl, beat together the egg yolks, 1/4 cup Erythritol, and the vanilla extract until smooth.
  • Using an electric mixer or stand mixer fitted with a whip attachment, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup erythritol. Set aside.
  • Whisk together the flours, baking powder and salt, then add to the egg yolks. Stir everything together to form a thick dough.
  • Gently fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
  • Pour the cake batter into the prepared pan. Place the pan on the center rack and bake for 30 to 35 minutes, until cake is golden brown and a toothpick inserted into the center comes out clean.
  • Remove pan from oven and allow cake to cool in the pan for 5 minutes. Run a knife around the inside edge of the pan to loosen the sides, then turn the cake out onto a wire rack to cool completely.
  • After the cake has cooled, make and decorate the cake with chocolate ganache or the topping of your choice.