A sponge cake – in case you don’t know – is an ultralight, airy cake with the usual cake ingredients like eggs and flour. In this recipe, however, we are going to discuss how to prepare gluten-, grain-, and nut-free low-carb sponge cake.
Total Servings – 12
Prep Time – 20 minutes
Cooking Time – 30 minutes
● 9 egg (whites and yolks separated)
● 4 tablespoons butter (melted and cooled)
● 1 tablespoon lemon zest
● 1 teaspoon vanilla-flavored liquid stevia
● 1/2 cup Swerve sweetener
● 1/2 teaspoon baking soda
● 1/2 teaspoon cream of tartar
● 1/2 teaspoon salt
● 1/2 teaspoon vanilla extract
● 1/4 cup coconut flour
● 1/4 cup vanilla protein powder [Optional]
● Fresh berries [Optional]
● Sugar-free whipped cream [Optional]
How to Prepare Sugar-Free Low Carb Sponge Cake
1 – Preheat the oven to 350 0 F and grease an 8-inch springform – or any other – pan.
2 – Beat egg whites with the cream of tartar using a stand mixer. Continue blending until stiff peaks start to form. Set it aside.
3 – Take a bowl and whisk egg yolks with lemon zest, liquid stevia, and vanilla extract in it.
4 – In another bowl mix all the remaining dry ingredients.
5 – Add yolks mixture to the dry ingredients mixture and continue whisking until you get a smooth blend.
6 – Fold/wrap/stuff the egg whites into the yolks mixture in small portions and a little at a time. Beware not to overmix as that will deflate the egg whites.
7 – Drizzle the butter on the side of the bowl and solely fold it into the prepared batter.
8 – Pour the batter into the pan and bake the same for about 30 minutes. When done, the sponge cake will turn golden on the top and a toothpick inserted will come out clean. Allow the low-carb sponge cake to cool down.
9 – Apply toppings and refrigerate.
● If you are to use some granulated or confectioners sugar-free sweetener then don’t use
the vanilla-flavored stevia.
Nutritional Information for Sugar-Free Low Carb Sponge Cake (Per serving)
Energy – 107 kcal
Carbohydrates – 2 carbohydrates
Fat – 7 grams
Fiber – 1 gram
Protein – 7.5 grams