SUGAR FREE LOW CARB PAN DI SPAGNA (ITALIAN SPONGE)

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Light and airy, with no fat added. This classic Italian sponge is the basis for many desserts. Extremely versatile and great for layered puddings.

Author: Antya

Recipe type: Desserts

Cuisine: Ketogenic. Low Calorie. Low Carb. Sugar Free. Dairy Free. LCHF. Grain Free. Gluten Free.

Yield: 300g

Ingredients

4 extra large eggs (250g)
100g erythritol (U.S. option HERE)
2 tsp pure stevia powder (U.S. option HERE)
½ tsp vanilla extract (U.S. option HERE)
50g lupin flour (U.S. option HERE)
1 tsp turmeric powder
4 tsp baking powder

Instructions

pre-heat oven to 170C static.
line 2 baking tins (the ones I use measure 20cm diameter).
whisk eggs until frothy, then add vanilla extract, erythritol and stevia, 1 TBSp at a time, and continue to whisk until tripled in size and foamy.
combine lupin flour, turmeric and baking powder (all sifted), then incorporate it bit by bit so as not to deflate the egg mixture excessively - you should end up with a thick mousse-like batter.
pour batter equally into the two baking tins and bake for 25-30 mins (check with stick test).
let cool completely before handling.

Notes

Macros relate to ⅛th of sponge, on the assumption that you wouldn't eat the whole lot in one sitting... ;)
For the entire 300g just multiply each value by 8.

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.

Nutrition

Serving: ⅛ Calories: 65 Fat: 3.5g Net Carbs: 1g Protein: 6g

Recipe by at https://queenketo.com/sugar-free-low-carb-pan-di-spagna-italian-sponge/