Hello everyone, this is Toi ༼ •̀ ں •́ ༽
Today I teach you how to use coconut flour to make chiffon cakes
The taste is so soft!
I experimented many times, and the ratio of egg and coconut flour in this recipe is just right
Don't emphasize the egg taste (I hate cakes with heavy egg flavors
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Yields servings：
Net crab：1.5
Protein：5.4
Fat：14.7
Total crab:2.9
fiber:1.4
Calories：165
*For reference only
❥INGREDIENTS :
3 eggs
Avocado oil 55g
whipping cream 48g
coconut flour 21g
Erythritol 25g
Lemon juice/vinegar 5g (for egg whites stabilization)
1.3 eggs separate the egg white and the yolk
2. Freeze the egg whites for later use
3. Add avocado oil and light cream to the egg yolk
4. Add coconut flour and stir until it is delicate in the video
5. 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)
6. Stir the meringue into the egg yolk paste 3 times
7. Pour into the mold （6‘’）and shake out the bubbles
8. Oven at 125 ℃ for 40 minutes, then turn to 150 ℃ for 20 minutes
9. When the time is up, take out the shock and let it cool down (about 1 hour)
**It is normal for the cake to shrink slightly after baking
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MORE VIDEOS:
Toi's Keto Snacks:
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NO BAKE KETO DESSERT:
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Toi‘s Keto Dessert
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Keto cake🍰
https://youtube.com/playlist?list=PLdBPA1NQf8_uWekRpOgzPMcwE_p5iRacp
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#ketococonutflourcakerecipe
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