Basic Keto Chiffon Cake Recipe (Dairy-Free & Keto-Friendly)

Chiffon cake is a delicate, light, and fluffy cake that uses both baking powder and whipped egg whites to achieve its airy texture. It’s a versatile cake that can be baked in different ways depending on your equipment.

Ingredients (for 1 small cake):

• ⅓ cup almond flour
• 3 large eggs (separated into yolks and whites)
• 2 tbsp olive oil or avocado oil (or plant-based butter)
• ¼ cup sweetener (monk fruit, erythritol, or any keto-friendly sweetener)
• 1 tsp vanilla extract
• ½ tsp lemon juice (optional, for extra flavor)
• ½ tsp double-action baking powder
• ⅛ tsp cream of tartar (to help stabilize egg whites)
• Pinch of salt

Instructions:

1. Prepare Your Pan: Preheat your air fryer to 320°F (160°C), or preheat the oven to the same temperature. You can also use a microwave, but the result will differ slightly. Grease a small 6-inch cake pan or use a silicone mold.
2. Separate the Eggs: In two clean bowls, separate the egg whites from the yolks.
3. Whisk Egg Yolks: In the bowl with the egg yolks, whisk together oil, sweetener, and vanilla extract until smooth and creamy.
4. Combine Dry Ingredients: Sift almond flour, baking powder, and salt into the egg yolk mixture. Stir until well combined.
5. Whip Egg Whites:
   • Add cream of tartar to the egg whites and whisk on medium-high speed until soft peaks form.
   • Gradually add a little bit of the sweetener and continue beating until stiff peaks form.
6. Fold Egg Whites: Gently fold the whipped egg whites into the almond flour mixture using a spatula. Be careful not to deflate the air you’ve incorporated into the whites. The batter should be light and airy.
7. Baking Options:
   • Air Fryer: Pour the batter into your prepared mold and cook for 15-18 minutes at 320°F (160°C). Check for doneness by inserting a toothpick, which should come out clean.
   • Microwave: Pour the batter into a microwave-safe dish and cook on medium power for about 3-4 minutes. Check at intervals to avoid overcooking.
   • Oven: Bake in a preheated oven at 320°F (160°C) for about 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.

Tips for a Fluffier Chiffon Cake:

• Proper Egg White Whipping: Make sure your egg whites are whipped to stiff peaks, as this is what gives the chiffon cake its height and fluffiness.
• Gentle Folding: Avoid deflating the egg whites when folding them into the batter.
• Double Action Baking Powder: If you use a double-action baking powder, follow the standard ½ tsp per cup of flour ratio to get the right rise without overdoing it.

Variations:

• Lemon Chiffon Cake: Add 1 tsp lemon zest and replace part of the vanilla extract with lemon juice for a citrusy flavor.
• Chocolate Chiffon Cake: Add 1 tbsp of cocoa powder and reduce the almond flour slightly for a chocolatey version.

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Alternative Recipe

Single-Serve Keto Chiffon Cake with Shredded Coconut

Ingredients:

• 1 large egg (separated)
• 1 tbsp erythritol or monk fruit sweetener (or your preferred sweetener)
• 1 tbsp olive oil (you can also use avocado oil)
• 2 tbsp almond flour (or ground almonds if almond flour isn’t available)
• 1 tbsp unsweetened shredded coconut
• 1/4 tsp double-action baking powder
• 1/4 tsp vanilla extract (optional, for flavor)
• Pinch of salt

Instructions:

1. Preheat your oven or air fryer to 160°C (320°F).
2. Whip Egg Whites:
   • In a clean, dry bowl, beat the egg whites until soft peaks form. You don’t need cream of tartar; just make sure to beat the whites thoroughly.
3. Combine Dry Ingredients:
   • In a separate bowl, sift the almond flour, baking powder, shredded coconut, and a pinch of salt.
4. Prepare Wet Ingredients:
   • In another bowl, whisk together the egg yolk, sweetener, and oil (olive or avocado oil) until well combined.
5. Combine:
   • Gently fold the dry ingredients into the egg yolk mixture. Mix until smooth, but don’t overmix.
   • Slowly fold in the whipped egg whites in batches, being gentle to maintain the fluffiness of the batter.
6. Bake:
   • Pour the batter into a small, greased mold (your 3-inch silicone mold works well).
   • Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Alternative Method (Air Fryer):

• Preheat the air fryer to 160°C (320°F).
• Follow the same steps and bake for 12-15 minutes, checking for doneness with a toothpick.

Additional Note:

• The shredded coconut will add a nice chew and extra flavor to the cake. If you want more coconut flavor, you could add a drop of coconut extract to the wet ingredients.

Enjoy your fluffy, coconut-kissed keto chiffon cake!