NO SUGAR, NO FLOUR CAKE, PERFECT FOR KETO DIET

A cake without sugar or flour which is tasteful and easy to bake. Yes, you do not dream! It exists! And here is the recipe which is perfect for keto diet as well.

The keto diet, or the ketogenic diet, was originally for treating certain diseases such as drug-resistant epilepsy. Today, this diet, low in carbohydrates and high in fat. It has revealed its slimming virtues for the body and benefits for the brain.

This cake is in reality a derivation of my magic cake

Ingredients:

4 eggs at room temperature

2 cups of Milk: it could be skim milk or vegetal milk. But often I use mascarpone cream ( one big pot of 500grams) rather than the milk which give a smooth flavor with more density than the milk

Sugar substitutes like stevia

Stevia is often touted as a safe and healthy sugar substitute. It can sweeten up foods without the negative health effects linked to refined sugar. It’s also associated with several impressive health benefits, such as reduced calorie intake, blood sugar levels, and risk of cavities 

Preparation

Spare the whites from the yolks.

In a metal bowl or a glass bowl, but please do not use a plastic bowl. It would prevent the eggs white to rise well, beat the whites until stiff. When the whites are almost done, add Stevia and a little of vanilla extract.

It’s possible if you would like to add some food color. But take care to not use a liquid food color, which can kill your whites.

Why beat egg whites:

They bring lightness to many recipes thanks to the small air bubbles trapped in the proteins of the whites during beaten

In another bowl, mix strongly the yolks with the sugar. Then add the mascarpone ( or the milk if you would prefer. ) Combine them well.

With a spatula, from the top to the bottom, introduce the whites into the cream. It will make it fluffy.

Option :

Extract like vanilla or lemon are very easy to find. If you bake a lot you could have some other flavors like passion fruits, rose…

You could add fruits inside or as a topping.

Baking

I use a spring form mold with parchment paper for purring the preparation. As the consistence of this cake is very smooth, it’s very difficult to unfold it by flipping it.

The baking time is quite long and over a low temperature : 320°F.

It’s around 45 min : if you use milk rather than the mascarpone cream, it’s a little bit more.