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Keto Taiwanese Castella Jiggly Cake – Sugar Free | ขนมคีโต : เค้กไข่คีโต

#เค้กไข่ #ขนมคีโต #ketocastella
Free Keto Dessert Recipe

Keto Taiwanese Castella Cake
Marco per serving 10
Calories 145Kcal / Fat 13g / Net Carbs 0.9g / Protein 5.3g
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5 Eggs
70g (3/4cup) Almond Flour
70g (1/3cup) Butter
70ml (1/4cup) Whipping Cream
100g (1cup) Erythritol
1tsp Vanilla Extract

* Separate egg yolk and egg white. Set aside.
* Heat the butter and whipping cream in microwave for 2 minutes on medium heat. Add in almond flour, mix well. Add in egg yolks, mix until smooth. 
* Beat the egg whites until foamy, gradually add erythritol. Keep beating until still peak formed. 
* Add meringue little by little into the batter, fold it gently. 
* Pour the batter into lined baking tin, bang the cake tin for few times to release the air bubbles.
* Cover the bottom with the aluminum foil. Wrap tightly as much as you can. Since we are baking the cake with the hot water bath, make sure no water is coming in.
* Put the cake tin in a larger baking sheet, then pour hot water into it to make a water bath. Pop into preheated oven at 150C, bake for about an hour or until fully cooked.
* Once it cooked, bang the cake tin few times , this can prevent the cake from shrinking. Let it cool completely then slice it. Enjoy!

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