Easy Keto Chiffon Cake

I wanted a simple summery cake that could be made and served in a multitude of ways. This cake is light and airy, and a little sweet. I chose vanilla to flavor the cake but you can flavor it in many ways. You can serve whole, sliced and layered or cubed with fresh berries, macerated berries, whipped cream, mousses, puddings, etc. I will have linked below several recipes you can pair with this delicious cake recipe.

Chiffon cake is a type of sponge cake, unlike most sponge cakes that don't contain much fat, this has oil plus the egg yolks then is lightened with whipped egg whites. The only trick with the egg whites is having a clean bowl to whip in and not getting any egg yolks into your whites. The best bowl is either metal or glass because plastic holds onto oils but you can clean it with lemon juice or vinegar to neutralize the oils and clean the plastic bowl.

There are many different pans you can make this cake in. I chose to do a 9in round spring form pan but you can make it in a large sheet pan as well, I would parchment the bottom though because it will be hard to remove if there is no parchment. It would also bake for less time in a sheet pan. A traditional chiffon cake is made in a tube pan but you would need to double the recipe and it would bake much longer. And I would use a tube pan that has a removable bottom to make it easier.

A regular chiffon cake doesn't have much flour at all and I didn't alter the rest of the ingredients much from the original recipe. I used very simple ingredients for this cake and a pretty small amount of keto flours. I have over 200 keto dessert recipes and try to keep the ingredients the same across the board so that you will have most ingredients on hand. I used an unflavored whey protein isolate that is 0g carbs per 29 grams (Isopure) but with the rising cost of their product, I have been experimenting with Nutricost grass fed whey protein concentrate and it has worked in several of my recipes. I always use coconut flour in my recipes as oppose to almond flour which is in most keto/low carb recipes. I find almond flour more grainy in recipes but it could be that you need 3x as much almond flour as coconut flour in the recipe which adds to the extra grainy mouth feel. I prefer Great Value coconut flour because it tastes the least like coconut to me, which is good since I don't like coconut. The only other ingredient I add to all our flour mixes is xanthan gum, you don't need a lot since most of the structure of this cake doesn't come from flour but from the whipped egg whites.

The only other alternative ingredients is using a low carb alternative milk instead of a whole milk and avocado oil instead of a vegetable or canola oil. And I upped the oil a bit to combat dryness from our keto flours. Then just some leavening that is in a regular chiffon cake recipe, I just upped them a tad bit because keto recipes always need a little extra help.

The sweetness level is up to you on this cake, I kept it a little lower than a regular recipe but it can be altered a little in each direction. You can probably only add a little granular sweetener to the egg whites to help get it to stiff peaks and sweeten the rest of the way with stevia. But you will have a smaller cake since you won't have the half cup of bulk in the batter.

This cake freezes great so you can make ahead and freeze or cut and portion for a treat just for yourself for all the summer parties!

Keto Accompaniments to this Chiffon Cake:

Keto Chocolate Pudding- https://youtu.be/V_ZmRTPZDjM

Easy Chocolate Fruit Dip- https://youtu.be/xL9jGZgAB7c

Lemon Pudding- https://youtu.be/87K6jio3VJg

Banana Pudding- https://youtu.be/_lXXFMU_hZ0

Keto Whipped Cream 3 Ways- https://youtu.be/KAcoVoEGjMk

Keto Jam- https://youtu.be/1186AJYl1A8

Layered Sponge Cake with Strawberries and Whipped Cream- https://youtu.be/RlhMXQStJTA

Products I Used for this Recipe:

Wilton 9inch Springform pan - https://amzn.to/3e8uIV8

Accuweight Scale - https://amzn.to/4jMvhSY

Etekcity Food Scale- https://amzn.to/3HEudTS

Pyrex measuring cups - https://amzn.to/2QIcd0J

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Hand Mixer I love - https://amzn.to/3PvULFu

Icing Spatula Set- https://amzn.to/3FavezS

Measuring spoons- https://amzn.to/3N07v7b

Whisk Set- https://amzn.to/40EgyCg

Nordic Ware Half Sheet Pans- https://amzn.to/3SZ7dzE

Cooling Racks - https://amzn.to/3St6u8T

Large Rubber Spatula- https://amzn.to/4eZQFoB

Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu (I prefer Great Value Brand)

Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ

Micro Ingredients Xanthan Gum- https://amzn.to/4bdKnQE

(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)

Vanilla Chiffon Cake Recipe:

4 Egg Yolks (room temp)

48g/1/4 Cup Alternative Erythritol sweetener (I use monkfruit/erythritol blend)

4 oz./1/2 Cup Neutral Oil

2 oz./ 1/4 Cup Low Carb Alternative Milk (I use So Delicious Coconut Milk)

2 tsp. Vanilla Extract (any you would like)

60 g/3/4 Cup Isopure Unflavored Whey Protein Isolate

21 g/ 2 Tbs. plus 2 tsp. Coconut Flour

1/2 tsp. Baking Soda

1 tsp. Baking Powder

1/4 tsp. Xanthan Gum

3/4 tsp. Salt

4 Egg Whites (room temp)

1/8 tsp. Cream of Tartar

48 g/ 1/4 Cup Alternative Erythritol sweetener (I use monkfruit/erythritol blend)

Instructions:

1. Pull out and separate the eggs, whites into one container and the egg yolks into a medium bowl and cover with plastic wrap to allow to come to room temperature, measure out the milk to come to room temperature as well

2. After about an hour, preheat oven to 325 degrees and grab your 9in spring form pan, DO NOT grease or parchment as the cake needs to grip the bottom and sides to rise and stay risen

3. Measure/Weight, sift and whisk all dry ingredients except cream of tartar into a medium bowl

4. Place egg whites into a stand mixer bowl or large bowl if using a hand mixer and add the cream of tartar

5. Begin whipping the egg whites on medium speed and add the 1/4 cup of sweetener a little at a time once foamy

6. While that is going measure out the oil with the room temperature milk then whisk the egg yolks with the 1/4 cup of sweetener until no longer grainy then stream in the oil and milk while whisking then add all the dry ingredients and whisk well

7. After all the sweetener is added to the egg whites, stop and scrape any sweetener around the sides then whisk on high until stiff peaks are formed

8. Take 1/4 of the stiff egg whites and fold into the batter to lighten up the mixture. Once fully combined add in half of the remaining egg whites and gently fold until there are no white streaks

9. Add the remaining egg whites and fold gently, place all batter into the 9in spring form pan and shimmy to level then give a few firm taps on the counter to pop any large air bubbles

10. Bake for 20 minutes without opening the oven then rotate the cake and bake for another 16-20 minutes until the cake is soft and bounces back when gently pressed, if unsure bake a bit longer to prevent underbaking which will result in more sinking

11. Remove from the oven and cool completely upside down on a cooling rack, once cool run a knife around the sides to release the spring then use a medium offset spatula to gently remove from the bottom of the round, can serve whole with a dusting of powdered sweetener or slice in half and fill with berries and whipped cream (see above for serving accompaniments)

12. If not filled with whipped cream it will last on the counter in an airtight container for a few days or can refrigerate for a week or freeze up to a month or more

Macros: Whole Cake is only 7g of Net Carbs but when converted into a nutrition label it looks like it is a carb and a half for an 1/8th

210 Calories

17g Fat

14g Total Carbs

less than 1g Fiber

12g Sugar Alcohol

1g Net Carbs

10g Protein

If you are in the Lower 48, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1

Buy Me a Coffee- http://buymeacoffee.com/ketoupgrade 

Perfect Keto Link: https://perfectketo.com/KETOUPGRADECHEF 

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.

Patreon: https://www.patreon.com/KetoUpgrade 

Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047

https://paypal.me/KetoUpgrade?country.x=US&locale.x=en_US

Instagram-@Ketoupgradechef https://www.instagram.com/ketoupgradechef/?hl=en

Reddit-u/KetoUpgrade https://www.reddit.com/user/KetoUpgrade

Facebook Page - https://www.facebook.com/Keto-Upgrade-101196711864226

Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com