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

Print Recipe Pin Recipe

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!