I haven’t made this, but it looks so appealing and the 15 grams carb/serving adds to the appeal. It’s gluten free too.
4 large eggs, separated
1/2 cup plus 2 Tbl sugar, divided
1 tsp vanilla
1 1/4 cups almond flour
1 Tbl coconut flour (or an additional 1/4 cup almond flour)
1 tsp baking powder
1/4 tsp salt
1 1/2 to 2 cups sliced strawberries, for topping
Preheat the oven to 350°F. Lightly grease an 8" round pan with butter (dairy-free if desired) or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.
In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, and the vanilla until smooth.
Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside.
Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.
Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.
Yield: 8 to 12 servings.
Recipe from The King Arthur Flour website, where you can read reviews and see the complete nutritionals - I find their recipes to be reliable.