Ingredients

The following ingredients have 6 Servings
  • 3 eggs (separate whites and yolks.)
  • ¼ tsp cream of tartar.
  • 2 tbsp organic cream cheese
  • 2 tbsp butter (melted, or coconut oil melted, where to buy coconut oil)
  • 2 tbsp coconut flour (sifted, where to buy coconut flour)
  • Sweetener of choice: 2 tbsp honey for primal / paleo
  • 1 tsp vanilla extract
  • 1/8 tsp ground vanilla bean * optional (can omit (I love extra vanilla).)
  • ½ tsp baking soda + ½ tsp cream of tartar mixed in a separate pinch bowl.
  • TOPPINGS:
  • ¼ cup organic heavy cream or for dairy free use coconut cream
  • ¼ cup berries of choice ((I used blueberries and raspberries))
  • KITCHEN TOOLS:
  • mini bundt cake pans. ((or a 9 inch cake pan))
  • Two large mixing bowls.
  • Egg separator * optional (I do it the “old school” way, where to buy an egg separator)
  • One small pinch bowl (or small container.)
  • One hand mixer or stand mixer.
  • Immersion stick blender or bullet type blender . (for whipping cream)

Instruction

  • Preheat oven to 300 F, and grease or oil a 9 inch cake pan, or mini bundt cake pan (use extra grease or oil for mini bundt cake pan because baked goods stick more in decorative pans).
  • Separate the eggs whites and yolks. Put whites in large mixing bowl, being careful not to get any yolk in it. Put yolks in different large mixing bowl and set aside.
  • Add ¼ tsp cream of tartar to egg whites and use hand mixer or stand mixer on high to whip egg whites. Continue whipping egg whites until stiff peaks form (it takes a few minutes) * see photo above. Set aside.
  • In other mixing bowl with yolks combine: yolks, softened cream cheese, melted butter, sweetener of choice (honey or low carb kind * see ingredient list), vanilla extract, optional ground vanilla bean, and sifted coconut flour. Combine thoroughly.
  • Add baking soda- cream of tartar mixture to the egg yolk-coconut flour batter and mix well.
  • Add egg yolk-coconut flour batter to the stiff egg whites and fold in with a spatula. Can stir gently, scraping sides a couple times after folding in. Just be careful not mix, and lose the foamy texture * see photo above.
  • Spoon foamy batter into prepared 9 inch cake pan, or mini bundt pan *see photo above.
  • Bake at 300 F for 19 to 20 minutes, or until top of cake is browning.
  • Cool. Use a knife between cake and edge of pan and slide around to loosen before removing.
  • Can make optional whipped cream with stick blender or magic bullet. Blend heavy cream or coconut cream and sweetener of choice until whipped cream forms.
  • Top with whipped topping and berries if desired and serve.