Ingredients:

• 4 eggs (whites separated from yolks), room temp

• 1 tsp vanilla extract

• 3/4 cup xylitol

• 125g butter, melted

• 3/4 cup flour (½ almond flour + ½ coconut flour)

• 1 cup milk lukewarm

• powdered xylitol for dusting cake

Instructions:

• Preheat oven to 160°C. Grease a 20 cm x 20 cm baking dish.

• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

• Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

• Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.

Optional:

Mix the juice of one lemon with ¼ cup xylitol and pour over the hot cake. Leave in the baking dish until completely cool, then remove and serve.