Preparation Time: 15 minutes
1 hour 30 minutes to cook
1 hour and 45 minutes total
12 servings total

Ingredients:

1.5 cup almond flour
1/2 cup shredded coconut
3/4 cup erythritol (or other keto-friendly sweetener of choice)
1 pound of unsalted butter
6 big, separated eggs
2 tsp. vanilla extract
1 tablespoon freshly squeezed lemon juice
1/2 cup full-fat sour cream
a half teaspoon baking soda
1/4 teaspoon salt Preparation:

Preheat the oven to 300°F and lightly coat a tube pan with keto-friendly cooking spray.

In a large mixing bowl, cream together the erythritol and butter until light and fluffy. One at a time, add the egg yolks, beating vigorously after each addition. Incorporate the vanilla, lemon juice, and sour cream.

Combine the almond flour, coconut flour, baking soda, and salt in a separate basin. Sift together the dry ingredients.

Gradually incorporate the sifted dry ingredients into the batter and whisk until smooth.

Beat the egg whites in a separate clean dish until firm peaks form.

Fold the beaten egg whites into the cake batter until completely integrated.

Pour the batter into the tube pan that has been prepared.

Bake for 1 hour and 30 minutes at 300°F, or until the cake tests done (a toothpick inserted into the center comes out clean). Keep an eye on it because baking times may differ.

Nutrition facts (per serving):

290 calories
25g total fat
Carbohydrates in total: 7g
3g dietary fiber
4g net carbs
8g protein