Monday, July 9, 2018

KETO / Sugar-Free, Low Carb / Chocolate Chiffon Cake


I am suffering from chronic neck pain and it's debilitating. Pain meds makes me rather forgetful and sleepy as well.  I thank God for His wonderful grace and mercy that has brought me through the difficult times.. 

These days I am starting to feel better, well enough to bake a chiffon cake on weekend.  

Since I have friends on KETO diet and diabetic.  I thought it would be great to create a sugar-free low carb chiffon cake for them. 

God must have been gracious to me as I managed to get my chocolate chiffon recipe right on first try.  :)  I was very happy when the cake didn't' fall out of the pan upside down..(simple things like this makes me happy..lol!)  I tested it again & again to make sure the chiffon cake remained stuck to the pan when turned upside down...lol..  

I'm sharing my recipe with all those who has requested on Facebook. 


 Sugar-Free, Low Carb Chocolate Chiffon Cake









KETO (Sugar-Free, Low Carb) Chocolate Chiffon Cake
(recipe by Peggy aka Faithybakes)

Ingredients

Group A

40g cocoa powder (DP)
100g hot water

- Mix hot water & cocoa powder, leave it aside to cool.

Group B

8 egg yolks + 1 egg whole 
110g veg oil
90g Swerve powdered/confectioners
65g coconut flour
50g almond flour
1/2 tsp xanthan gum 
2 tsp baking powder
1/3 tsp salt
70g milk 
2 tsp vanilla extract 
1 tsp chocolate extract (optional)

- Sift dry ingredients.
- Beat yolk & swerve till pale ribbon stage. 
- Add oil, cocoa mixture (A), milk, dry ingredients, vanilla extract.

Group C

8 egg whites
90g Swerve powered/confectioners
1 tsp cream tartar

- beat meringue to stiff peaks.

FINAL STEP -

- fold meringue to egg yolk mixture (B) & pour into chiffon cake pan.
- Bake @ 170c for 45-50mins 
- Turn upside down on cooling rack to cool for 2-3 hours..

#faithybakes #faithybakesrecipe





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