Keto Coconut Flour Chiffon

Hello everyone, this is Toi ༼ •̀ ں •́ ༽

Today I teach you how to use coconut flour to make chiffon cakes

The taste is so soft!

Keto Coconut Flour Chiffon

Hello everyone, this is Toi

Today I teach you how to use coconut flour to make chiffon cakesThe taste is so soft! I experimented many times, and the ratio of egg and coconut flour in this recipe is just rightDon't emphasize the egg taste (I hate cakes with heavy egg flavors

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Servings 0

Calories 165 kcal

Ingredients

  

• 3 egg
• 55 g avocado oil
• 48 g whipping cream
• 21 g cooconut flour
• 25 g erythritol
• 5 g vinegar/lemon juice (for egg whites stabilization)

Instructions

 

• 3 eggs separate the egg white and the yolk
• Freeze the egg whites for later use
• Add avocado oil and light cream to the egg yolk
• Add coconut flour and stir until it is delicate in the video
• Add erythritol, lemon juice/vinegar to the egg whites, and stir at medium and high speeds until hard foaming (please see the state in the video)
• Stir the meringue into the egg yolk paste 3 times
• Pour into the mold （6‘’）and shake out the bubbles
• Oven at 125 ℃ for 40 minutes, then turn to 150 ℃ for 20 minutes
• When the time is up, take out the shock and let it cool down (about 1 hour)

Notes

Nutrition

Calories: 165kcalCarbohydrates: 1.5gProtein: 5.4gFat: 14.7gFiber: 1.4g

Tried this recipe?Let us know how it was!