Keto Yogurt Cake with Coconut Flour and a Soufflé Consistency. скачать в хорошем качестве

Keto Yogurt Cake with Coconut Flour and a Soufflé Consistency.

Light and fluffy yogurt soufflé cake recipe. Very easy to make, spoil yourself. Ingredients: 5 eggs, 1tbsp sweetener, I use erythritol, 3 tbsp coconut flour, 1 tsp vanilla extract, 300g greek style plain yogurt. Use homemade if possible, 1 tsp lemon juice. Method: Separate the eggs, set whites aside. Add sweetener, coconut flour & vanilla to yolks. Whisk together till light yellow and smooth. Whisk over a steam bath till it start to thicken, then give quick mix with a mixer, set aside to cool. Add lemon juice to egg whites and whisk till stiff. Add yogurt to the yolk mixture and mix through. Fold in the egg whites. Pour into a cake form. I use a 22cm x 5cm cake form. Bake in preheated oven @ 160°C for 30 minutes. Allow to cool, you can serve warm or cold. It will rise considerably while baking, due to the beaten egg whites. If served hot, it will still be in its risen state. If you let cool and refrigerate, it will shrink back down quite a bit. I prefer cold, refrigerated overnight. Nutritional Information: (Based on 8 servings), Energy: 93kcal, Protein: 7.8g, Net Carbs: 2.4g Fat: 5.1g #keto, #banting #lch