Low Carb Melt-In-Your-Mouth Lemon Chiffon Poppy Seed Cake
Author: 
Recipe type: Dessert/Meal
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A low carb lemon poppy seed chiffon-like cake that melts in your mouth with each bite. This cake can be eaten as a complete meal, assuming your macros allow it. So enjoy each bite til the end!
Ingredients
  • WHAT YOU'LL NEED:
  • 2 deep cereal sized bowls
  • Small dish or cup for lemon juice and lemon extract
  • 1 large glass or metal mixing bowl that is clean and dry (this is a must for the egg whites)
  • Flexible rubber spatula
  • Hand mixer or stand mixer ( I use a hand mixer, but I wish I had a stand mixer, hint hint!)
  • 7 (best) or 8 inch aluminum pie plates (yes, those cheap ones make the cake come out the best)
  • Hand sifter or metal strainer (I use a small tea strainer and sift in batches)
  • Optional: Silicon muffin cups for some quick muffins, or ramekins for mini cakes
  • coconut oil for greasing tins
  • Ingredients:
  • 4 Egg whites
  • 2 egg yolks
  • 2 tbsp coconut milk
  • 1 tsp vanilla
  • 2 tsp lemon juice
  • ½ tsp organic lemon extract
  • 1 tsp lemon rind zest(optional)
  • 2 Tbsp baked Japanese pumpkin or Kabocha squash(Approximately 30gr, weighed after baking ) or any other baked winter squash, or canned pumpkin like LIbby's. Make sure there are NO spices and sugar in the LIbby's.
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ scant tsp guar or xanthum gum
  • 3 gr (approx. 1 tsp) poppy seed
  • 7 grams weighed of a sugar free, no carb plain whey protein powder. You can also use vanilla if that's all you have but I haven't tried that yet.
  • pinch salt
  • 10 gr Granulated Splenda, not the baking splenda, or packets
  • Optional instead of Splenda:1/2 cup erythritol (separated into two ¼ cups , and then powdered into powdered sugar) and1 tsp liquid stevia( or ½ tsp powdered stevia if you prefer it to the liquid-I don't like powdered stevia that much) Primal version
  • 1-2 Tbsp water if needed to make squash mixture consistency of a thick gravy, maybe more depending on moisture content of your squash.
Instructions
  1. Preheat oven to 350 F
  2. Grease aluminum pie plates with coconut oil, and/or ramekins if using.
  3. Separate eggs and let the whites sit for at least 20 minutes to bring them to room temperature
  4. Set aside 2 egg yolks in small bowl. (The remaining yolks you can freeze for later use)
  5. Whisk dry ingredients together with the 5 grams of Splenda that has been powdered, into small bowl (or if using erythritol and powdered stevia combo, powder ¼ cup of erythritol, using coffee grinder, and sift that with the dry ingredients, along with the stevia powder. If using liquid stevia then add this to the egg mixture)
  6. Re sift dry mix into another small bowl.
  7. In a cereal bowl, If using baked squash, first mash it with a fork to get it as soft, smooth, and creamy as possible. If using pumpkin just stir it to get it creamy.
  8. Next, add in coconut milk one tbsp at a time and mash it further until it becomes even more creamy and smooth.
  9. Then add in egg yolks, one at a time, and continue to blend with fork continuing to make the mixture as smooth as you can.
  10. Add in vanilla.
  11. Add in liquid stevia here if using.
  12. Add in any water that you need to get it to the consistency of thick gravy(see picture), one tbsp at a time. There should be no chunks in the puree, but it also should not be too think and runny. It's fine if it's of pourable consistency, again, like a thick gravy.
  13. Set aside.
  14. In large glass bowl beat egg whites until foamy
  15. Add cream of tartar
  16. Beat until soft peaks form
  17. Add the other 5 grams (approx ¼ cup)granulated Splenda, by pouring small portion at a time over egg whites and then beating, so the Splenda doesn't fly all over the place. (or, if using, do the same with the other ¼ cup of powdered erythritol)
  18. Beat until stiff peaks form
  19. Set aside. If it is very humid or hot in your kitchen put the egg whites in the fridge while preparing the other parts of the cake.
  20. With the beaters still attached and a little bit of egg white still on them, beat the squash mixture one last time!
  21. Pour squash mixture gently on top of the egg white mixture. Gently smooth them over the top of the egg whites evenly. They should sit on top without dissolving the egg whites.
  22. Gently fold the squash mixture into the egg whites until the egg whites are uniform in color. Do not rush this part. (If you are not experienced with folding please refer to the video link on folding). This may take about 3 minutes. Be sure to get underneath the egg whites, and bring up and over, turning the bowl as you go. Slow turtle wins the race here!!
  23. Combine the lemon juice and lemon extract in small dish.
  24. Fold lemon mixture into egg white using about 3-4 folds. If you are not using lemon juice, use 1-1½ tsp lemon extract, depending on how lemony you like your cake. I like mine lemony!
  25. Fold in grated lemon rind using 2-3 folds.
  26. Then fold in poppy seeds until incorporated. They hide in pockets so make sure they all get folded in.
  27. Fold in dry mixture, in 4 equal parts, sifting each part over egg whites and incorporating it into the whites before sifting in the next part. This takes time. And as you go underneath the whites scraping from bottom, up and over, you will notice pockets of the dry mix as you fold. Be patient and keep folding. It takes time to get the coconut flour all mixed in. Just when you thought it was all mixed you'll suddenly see another pocket of dry mix on another fold!!! Keep folding!!
  28. For best results Bake in 7 or 8 inch aluminum tin (the cheap flimsy ones you get at Walgreens or the grocery store) at 350 for about 30-35 minutes...
  29. Tops will be light golden brown and edges will be slightly brown, starting to get crispy. Top should still be soft to the touch. (Please refer back to baking notes above)
  30. If using muffin cups fill up 70% to top, same with ramekins. It will make about 6 muffins
  31. Check muffins at 25 minutes. Tops should be golden brown. For ramekins about 30 minutes. For cake, check at 33 minutes, it may be done then, depending on your oven. They are done when the tops of cake or muffins are uniformly golden brown along with the edges slightly brown.
  32. For more of a creamy texture slightly under bake.
  33. Let cool and set for about 15 minutes. I know... this is the hard part! I hardly wait that long!
  34. Run a think knife around the edges.
  35. Slice in quarters, or eat the whole thing. Who cares, just eat it now!!
Notes
Be sure to use granulated splenda and not the packets.
If using erythritol, powder both the ¼ cup that is added into the egg whites, as well as that which is added into the dry mix.
If using liquid stevia with the erythritol, use 1 tsp. If using powdered stevia use about ¼-1/2 tsp.
If you like your cake more crispy on top then let the top get brown.
At all suggested temperatures the cake will be done in 30-35 minutes. It's a very forgiving recipe!
Nutrition Information
Serving size: 4 Calories: 85.5 Fat: 4.5 Carbohydrates: 6.75 Sugar: .75 Fiber: 1.75 Protein: 7.25
Recipe by Your Fit Day at http://www.yourfitday.com/low-carb-melt-in-your-mouth-lemon-chiffon-poppy-seed-cake/