1-Preheat oven to 350°F (175°C) and line a baking pan with parchment paper to avoid any sticking.

2-Separate the egg whites and yolks, placing the whites in a clean, dry bowl for whipping later.

3-In another bowl, whisk the egg yolks with the heavy cream, vanilla extract, and sweetener until everything blends into a smooth mixture.

4-In a separate bowl, sift together the almond flour, baking powder, and salt to mix them evenly.

5-Beat the egg whites until stiff peaks form, which is what gives the cake its cloud-like lift.

6-Gently fold the yolk mixture into the whipped egg whites, being careful not to lose that precious airiness.

7-Gradually fold the sifted dry ingredients into the egg white mixture, keeping things light and combined.

8-Pour the batter into your prepared baking pan and smooth it out.

9-Bake for 25 to 30 minutes, or until the cake turns golden brown and a toothpick comes out clean from the center.

10-Let the cake cool completely before you slice and serve to keep its texture intact.