1, konjac cake ingredients: 4 eggs, whipped cream/coconut milk/water 28g, konjac powder12g, lemon juice/apple vinegar/white vinegar 5 drops, erythritol 28g.

2. Separate the yolk protein from the egg.

3. Add whipped cream to the egg yolk and stir well.

4. Add the konjac powder into the egg yolk paste and stir well.

5. Add lemon juice to the egg white and stir well.

6. Add erythritol into the protein paste three times and stir until the hook is lifted.

7. Add the protein paste into the egg yolk paste for three times and stir well.

8. Pour oil paper into the mold and shake it a few times to make the surface smooth and bubble-free, and cover the top with tin foil to avoid over-coloring.

9, oven 180 degrees 35 minutes, take off the oil paper after the oven, cut into pieces.