Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the egg yolks, melted butter, almond milk, powdered erythritol, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients and mix until you have a smooth and thick batter.
- In another clean bowl, beat the egg whites using an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter, being careful not to deflate the mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake the cake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Optional: You can dust the top of the cooled cake with some powdered erythritol or unsweetened cocoa powder for decoration.
This keto Castella Chocolate Cake is delicious on its own, or you can serve it with a dollop of whipped coconut cream or sugar-free chocolate ganache for an extra treat. Enjoy this keto-friendly dessert without worrying about the excess carbs and sugar!
