Ingredients:
* 1/2 cup coconut flour
* 1 tablespoon baking powder
* 10 organic free-range eggs
* 2/3 cup swerve
* 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 325 °F (150 °C).
2. Combine the coconut flour and the baking powder in a small bowl. Set aside.
3. Separate 8 eggs. Place the 8 egg whites in a large bowl. Beat until stiff peaks form. Set aside.
4. Place the 8 egg yolks, the 2 remaining whole eggs and the sweetener in a clean large bowl. Beat until as thick, fluffy, and pale as you can get.
5. Add the vanilla extract. Mix until well combined.
6. Fold in the coconut flour mixture little by little and mix gently but well with a rubber spatula until well combined.
7. Immediately fold in the egg whites (before the coconut flour starts thicken) and mix gently with the rubber spatula again until well combined.
8. Pour into a well-greased cake pan (preferable angel food cake pan or by stuffing cake pan)
9. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
10. Remove from the pan and let cool completely
I enjoyed it with strawberries and whip cream! So delicious!
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