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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!