Cooked - Low-carb Allulose Cake With Whipped Cream And Pomegranate

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Home Pricing Community My Recipes

Low-carb Allulose Cake With Whipped Cream And Pomegranate

1.0

8 egg yolks

8 egg whites

8 oz (225 g) cream cheese, room temperature

1 tsp vanilla extract

1 cup allulose (for the egg whites)

½ tsp cream of tartar

1 tsp baking powder

2 cups heavy whipping cream

⅓ cup allulose (for the cream)

Pomegranate seeds, to taste

Chopped pecans, to taste

Grated dark chocolate (sugar-free if keto), to taste

Preheat oven to 300°F (150°C). Line two 20-cm (8-inch) round cake pans with parchment paper.
Separate the egg yolks from the whites.
In one bowl, mix egg yolks, cream cheese, and vanilla until smooth and creamy.
In a separate bowl, add egg whites, cream of tartar, and baking powder. Beat until foamy.
Gradually add 1 cup allulose while beating, then continue until very stiff, glossy peaks form.
Gently fold the yolk mixture into the egg whites in stages, using slow, light motions to preserve the air.
Divide the batter evenly between the two pans.
Bake for 25 minutes, then remove from the oven and let both cake layers cool completely.
Whip the heavy cream with ⅓ cup allulose until soft-to-medium peaks form.
Place one cake layer on a serving plate and spread whipped cream over it. Sprinkle with pomegranate seeds, chopped pecans, and grated chocolate.
Place the second cake layer on top.
Finish with more whipped cream and decorate again with pomegranate seeds and grated chocolate.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 32 weeks ago

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