Keto Sponge Cake
This is a healthy, low carb alternative to regular chocolate cake with the perfect macros for an ideal keto diet. Here’s how to prepare this rich and moist recipe.
Servings 12
Calories 236kcal
Ingredients
- 8 eggs large
- ½ tsp tartar cream
- ¼ cup butter melted
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup xylitol or erythritol
- 1 tsp baking powder
- 1 tsp lemon zest
Topping
- 1 tsp vanilla extract
- ½ cup coconut oil
- ½ cup cream cheese
- ¼ cup stevia sweetener
- Raspberry for decoration, optional
Instructions
- Preheat the oven to 350F.
- Separate the egg yolk. Beat the egg whites until they form peaks. When they are firm, add the tartar cream, mix it and reserve in another bowl.
- In a medium bowl, mix the almond flour, coconut flour, baking powder, lemon zest and the sweetener.
- Meanwhile, mix the egg yolks and melted butter in a mixer and gradually add the flour mixture in and mix well.
- Finally, use a spoon to fold the egg whites in. Try not to stir too much so that the cake does not lose volume.
- Grease the mold and bake for 30 minutes or until the cake is browned.
- To do the topping, mix all the ingredients in the mixer and cover the cake with the topping when the cake is cold. You can add berries to decorate.
Nutrition
Calories: 236kcal | Carbohydrates: 5g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 130mg | Sodium: 117mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg