Ingredients
INGREDIENTS:
1 cup plain Greek yogurt (240g) 1 cup almond flour (96g) 1/2 cup erythritol (100g) 4 large eggs, separated 1/4 cup coconut oil (60ml) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cream of tartar (optional)
FOR THE WHIPPED TOPPING: 1/2 cup heavy whipping cream (120ml) 2 tablespoons powdered erythritol (15g) 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk together yogurt, coconut oil, and vanilla. Add egg yolks and erythritol; mix until smooth.
3. In another bowl, sift almond flour, baking powder, and salt. Gradually add to wet ingredients, stirring gently.
4. In a clean bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add erythritol, whisking until stiff peaks form.
5. Fold egg whites into the batter gently.
6. Pour batter into the pan and bake for 25-30 minutes, until golden and a toothpick comes out clean.
7. Cool for 10 minutes, then transfer to a wire rack.
8. Beat heavy cream, powdered erythritol, and vanilla until stiff peaks form.
9. Top cooled cake with whipped cream and serve.
PREP TIME & NUTRITION:
Prep Time: 20 minutes, Cook Time: 25-30 minutes, Total Time: 50 minutes, Servings: 8, Calories: 150, Net Carbs: 3g, Fats: 12g, Protein: 4g