Sugar-Free Watermelon Chiffon Cake

1.Preheat your oven to 325°F (160°C). Grease a 9-inch chiffon cake pan lightly with vegetable oil.

2.In a large bowl, combine the almond flour, coconut flour, erythritol, salt, baking powder, and baking soda. Whisk together until well mixed.

3.In a separate bowl, mix the pureed watermelon, almond milk, vegetable oil, and vanilla extract until smooth.

4.Add the wet ingredients to the dry ingredients and stir until just combined.

5.In another clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form.

6.Gradually add the egg yolks to the watermelon mixture, stirring gently to combine.

7.Gently fold the beaten egg whites into the watermelon batter in three additions, being careful not to deflate the batter.

8.Pour the batter into the prepared chiffon cake pan and smooth the top with a spatula.

9.Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

10.Once baked, invert the cake pan onto a cooling rack and let the cake cool completely in the pan.

11.Once cooled, carefully run a knife around the edges of the pan to release the cake.

12.Serve the cake plain, or with a dollop of sugar-free whipped cream or a sprinkle of fresh watermelon cubes for garnish.