Flourless Calabrian Cake

12 servings

Ingredients

1 1/2 cups (375 ml) walnuts
1 1/2 cups (375 ml) powdered allulose (or another low-carb sweetener of your choice)
6 eggs, at room temperature (separated into yolks and whites)
For Decoration : Whipped cream, to taste | 8 walnuts, chopped | Raspberries, to taste (optional)

Preheat oven to 180°C (350°F).
Place the walnuts in a food processor and pulse until you get a fine powder, like flour.
In a bowl, beat the allulose and egg yolks with an electric mixer for 8–10 minutes, until the mixture is pale, fluffy, and airy. Gently fold in the ground walnuts using a spatula.
In another clean bowl, whip the egg whites using the cleaned electric mixer until soft peaks form.
Gently fold one-third of the whipped egg whites into the yolk mixture. Add half of the remaining egg whites and mix. Then fold in the rest, mixing just until smooth and homogeneous.
Grease and flour (or line with parchment paper) a 20 cm (8 in) round cake pan. Pour in the batter and smooth the surface.
Bake for 40 to 50 minutes, or until the edges start to pull away from the pan and a toothpick inserted in the center comes out slightly moist but free of batter or crumbs (do not overbake — the center should stay moist).
Remove from the oven. Let the cake cool in the pan for 5 minutes, then unmold onto a wire rack and let cool completely.
Transfer to a serving plate. Decorate with whipped cream, chopped walnuts, and raspberries if desired.