This Turkish cake is cooked in a skillet without an oven and made sugar-free with almond flour and erythritol. Gently folding beaten egg whites into the batter while preserving their fluffy texture is the most delicate step.
Separate the eggs. Beat the whites for 5 minutes, until stiff peaks form.
Mix the yolks with the erythritol, melted butter, almond flour, baking powder, cinnamon, and a pinch of salt until smooth.
Gently fold the stiff egg whites into the batter, taking care not to deflate them.
Grease a skillet. Cover and cook over low heat for 15 minutes.
Do not stir the egg whites into the batter; fold them in gently, since rough mixing knocks out the air and deflates the cake. Contains eggs, tree nuts (almonds), and dairy (butter).
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