☁️ Keto Fluffy Milk Cake

Ultra Soft • Cloud-Like • Bakery Style

🥣 Ingredients (8–9 slices)

Dry

• ¾ cup almond flour (super-fine, sifted)

• ¼ cup coconut flour

• ⅓ cup powdered erythritol or monk fruit

• 2 tsp baking powder

• Pinch of salt

Wet

• 4 large eggs, separated

• ⅓ cup heavy cream (or almond milk for lighter texture)

• ¼ cup melted butter

• 1 tsp vanilla extract

• ¼ tsp cream of tartar (for fluffy egg whites)

👩‍🍳 Instructions

1. Preheat oven to 170°C / 340°F. Line or grease an 8-inch pan.

2. In a bowl, mix almond flour, coconut flour, sweetener, baking powder, salt.

3. In another bowl, whisk egg yolks, cream, butter, vanilla.

4. Combine wet + dry gently until smooth.

5. In a clean bowl, beat egg whites + cream of tartar to soft, fluffy peaks.

6. Fold egg whites gently into batter in 3 additions (don’t deflate!).

7. Pour into pan and smooth top lightly.

8. Bake 30–35 minutes, until lightly golden and springy.

9. Cool in pan 10 minutes, then cool completely (texture improves as it sets).

✨ Optional Milk Glaze (Very Light & Keto)

• 2 tbsp heavy cream

• 1 tbsp powdered erythritol

• Few drops vanilla
  Drizzle lightly once cake is cool.

🧠 Bakery-Style Secrets

• Separate eggs → this is the cloud trick

• Fold gently, no rushing

• Super-fine almond flour = soft crumb

• Let it cool fully before slicing

🥑 Macros (Approx. per slice)

• Net carbs: ~2.5–3 g

• Fat: Moderate

• Protein: Moderate