Lemon Chiffon Coconut Cake

• 14 large egg whites
  
• ½ tsp cream of tartar
  
• ½ cup unsalted butter, melted
  
• ½ cup coconut milk
  
• 7 egg yolks
  
• ⅓ cup xylitol
  
• 3 tbsp erythritol
  
• Pinch pure powdered stevia
  
• 2 tsp lemon zest
  
• 1 tsp vanilla
  
• ½ tsp salt
  
• 1 cup coconut flour, sifted
  
• 1 tsp baking powder

Instructions

1. Preheat oven to 325°F. Prepare 3 mini Bundt pans or one large Bundt pan with oil. Set aside.

2. Combine the egg whites and cream of tartar in a large bowl. Use a handheld or standing mixer to beat the egg whites until stiff peaks form. Set aside.

3. In a medium bowl whisk together the melted butter, coconut milk, egg yolks, sweeteners, lemon zest, vanilla and salt. Once fully combined add the coconut flour and baking powder. Blend quickly (the longer it sits the more likely it will become very thick).

4. Add ⅓ of the egg whites to the coconut mixture and stir to combine. Gently add another ⅓ of the eggs to the mixture and using a spatula fold into the batter. Repeat for the remaining egg whites. Do not overmix, try to keep as much air in the batter as possible.

5. Fill each pan then bake for 40-45 minutes until fully set, golden on top and it begins to pull away from the sides of the pan. Allow to cool for 15 minutes then invert and continue to cool. The cakes should fall from the pan but some gentle nudging may be necessary. NOTE: a large Bundt pan will require 65-75 minutes to completely bake.

Net Carbs : 3.1g
SugarOH: 8.3g