4 egg whites
Half cup sugar split up as you’ll see or even less. Up to you. Makes it more desserty. (Xylitol)
1 1/2 c almond flour
1 tsp baking powder
You can add pumpkin spice, cinnamon, cardamom or any other to dry mix
1 tsp cream tarter
I add extra cream, sometimes butter sometimes sour cream, or water to batter cause it is really thick and can be difficult to fold egg whites in.
Beat egg yolks with 1/8 c sugar, or more (xylitol) until smooth and creamy.
Mix dry ingredients except cream of tarter,
with more sugar if you want and beat into eggs till smooth. This is where you’ll see it’s too dry. But that is the original recipe. So add some cream or moisture.
Whip egg whites with sugar and cream of tarter till soft peaks form. Fold into batter. Pour into prepared loaf pan. Baking usually an hour.
I tweaked this a lot as you can see cause original is too eggy.
Let me know how it is if you make it.
P.s. The sugar part is something you have to experiment with to your taste.