| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Passive Time | 2 hours |
| Servings |
servings
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Ingredients
- 12 large egg whites at room temperature
- 1 teaspoon almond extract
- 1 ½ teaspoon vanilla extract
- 3/4 cup allulose or equivalent granulated sweetener
- 12 drops stevia glycerite
- 1 cup tapioca starch
Ingredients
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Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- Use a stand or electric mixer to beat the egg whites on medium-high speed until foamy, about 30 seconds.
- Add almond and vanilla extracts. Continue to beat until soft peaks form.
- Slowly beat in sweetener, 1 tablespoon at a time, until soft glossy hills form.
- Slowly beat in tapioca starch, ¼ cup at a time, until smooth.
- Pour the batter into a 12-inch greased bundt or tube pan. Smooth the top of the batter with a spatula.
- Bake for 35-40 minutes. The cake should rise significantly and the top should be a medium brown.
- Immediately invert the cake pan so air can circulate around the pan as it cools. If the pan does not have legs, hold the pan above the counter, using a wine bottle or can. Cool for about 2 hours or until completely cooled.
- Use a knife to carefully cut around the sides and the inner tube of the pan to release the cake. Slice around the inner tube of the pan. Carefully release the cake.
- Slice the cake into 12 pieces using a serrated knife.
- Serve with berries and whipped cream.
Recipe Notes
When separating your egg whites be sure to use a very clean dry bowl to not get any yolk in your whites. This will prevent the whites from whipping into peaks.