Ingredients:
- 1/2 cup coconut flour
- 1 tbsp baking powder
- 10 eggs
- 2/3 cup powdered sweetener
- 1 tsp vanilla extract (1/2 vanilla bean)
Preheat the oven to 325F/150C
Sift the coconut flour and baking powder together (3 times is best, but at least once).
Separate 8 eggs.
Beat the whites until stiff peaks form, and set aside.
Beat the sugar, egg yolks, and remaining 2 eggs until thick, fluffy, and the colour is a pale yellow.
Add the vanilla extract, and beat for another 20 seconds.
Fold in the flour mixture 1 tbsp at a time, and gently mix with a spatula until well combined.
Fold in the whipped egg whites immediately after so the coconut flour doesn’t have time to absorb all the liquid and get clumpy.
Gently mix until well combined.
Pour into a well-greased cake pan (10 cup/2.4 litre, or angel food pan).
This will rise about 25% during baking.
Bake for 45 minutes, or until light golden colour and toothpick comes out clean.
Invert the pan, and let cool completely. This prevents the egg whites from collapsing.
Gently run a knife along the edge of the pan (and middle if using an angel food pan).
Note – Cream of tartar is pure carbs. The 1 tsp you’d normally use is 5.5 grams of net carbs, so don’t use it.
Note – You can start the baking from a cold oven, and the total time will be approximately 1 hour. This is supposed to activate the baking powder better, and create a better rise. I haven’t done the empirical tests myself, but it’s on my bucket list.