Tropical Keto Coconut Cloud Cake

Allergens

Almonds, Eggs

Ingredients

• 1 1/2 cups almond flour 1/2 cup coconut flour 1/2 cup unsweetened shredded coconut 1 teaspoon baking powder 1/4 teaspoon salt 6 large eggs, separated 3/4 cup granulated erythritol 1/2 cup canned coconut milk 1/4 cup unsweetened pineapple chunks 2 tablespoons dark rum 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, shredded coconut, baking powder, and salt. Set aside.
3. In another large bowl, beat egg yolks with erythritol until pale and creamy. Add coconut milk, pineapple chunks (puree
4. , rum, and vanilla extract. Stir until well combined.
5. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
6. In a clean bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until evenly combined.
7. Pour the mixture into the prepared cake pan and smooth the top. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Chef’s Insight

The secret to this cake's fluffy texture is the separation of eggs and folding whipped egg whites into the batter.

Notes

This recipe is both low-carb and keto-friendly.