Reduced Carb Vanilla Egg Cream Puff Cake

Reduced Carb Vanilla Egg Cream Puff Cake

 

1/2 can thick coconut milk

3/4 cup Allulose

6 eggs

1 cup  Resistant Corn Starch

1/2 T baking powder

Vanilla

Preheat the oven to 350oF

Grease a Bundt pan.

Put the coconut milk and Allulose in a pot and simmer till the allulose is dissolved, Set aside to cool completely. 

Add Vanilla 

In a bowl, whisk the corn starch and baking powder.

In another bowl, beat the eggs..

At this time, put the greased pan into the oven to preheat.

Beat all together till smooth

Remove hot baking pan from the oven.

Pour the batter thru a strainer into the hot Bundt pan, and put in the oven for 30-35 minutes or until toothpick comes out clean.

Let the cake cool before inverting it onto a plate and serving.