Keto Matcha and Almond Buttercream Chiffon Cake

Allergens

Eggs, Dairy (in butter), Tree Nuts (almond flour and almond butter)

Ingredients

• 1. 7 Large Eggs, separated 2. 3/4 Cup Almond Flour 3. 3/4 Cup Coconut Flour 4. 1/2 Cup Unsweetened Almond Milk 5. 1 Teaspoon Matcha Powder (culinary grade) 6. 1 Teaspoon Baking Powder 7. 1/2 Teaspoon Salt 8. 3/4 Cup Erythritol or Monk Fruit Sweetener 9. 1/2 Cup Unsalted Butter, softened 10. 1/2 Cup Smooth Almond Butter 11. 2 Teaspoons Pure Vanilla Extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper.
2. In a large bowl, beat the egg yolks, almond milk, and vanilla extract until combined.
3. In another large bowl, whisk together almond flour, coconut flour, matcha powder, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing well after each addition.
4. In a third bowl, beat egg whites and erythritol/monk fruit sweetener until stiff peaks form. Fold this meringue into the batter gently but thoroughly.
5. Pour the batter into the prepared cake pan and bake for 30 35 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely on a wire rack.
6. To make the frosting, cream butter, almond butter, and sweetener together until light and fluffy. Spread generously over the cooled cake.

Chef’s Insight

This recipe is not only delicious but also low in carbs, making it an ideal choice for those following a ketogenic diet.

Notes

This recipe can be easily doubled or tripled for larger gatherings.