Sugar Free Low Carb Simple Sponge Cake recipe for all your dessert needs. 1.9g carbs per slice.
Following the ketogenic lifestyle means having to adapt recipes as well as creating dishes that are tasty and exciting.
Plain sponge is the basic ingredient of many desserts. Of course you can follow recipes for various flavour cakes, but sometimes you just need a plain sponge to work with. Once you’ve mastered this sugar free low carb simple sponge cake it will become your keto diet staple. Whether you just fancy a slice for breakfast or with a cup of afternoon tea, or you’re creating a more complicated dessert with filling, icing, or whatever, I promise that you will come back to this recipe time and time again.
Not only is this sugar free low carb simple sponge cake very versatile, it is also extremely easy to make.
Using my favourite method , aka the lazy method ;), everything goes into one-bowl. First you whisk the wet ingredients, then you add the dry ingredients. No need to separate eggs. No need to whisk egg whites in another bowl. Nope! Whole eggs get added one at a time by breaking them directly into the one bowl. Just check that no egg shell falls into the mix. Butter goes in melted, so no elbow work either!
I very much doubt you could find an easier recipe. It literally takes minutes to get the cake mix ready for the oven. The important question is: does it taste good? To which I can honestly answer that you won’t be able to tell the difference between a ‘normal’ but unhealthy sponge cake and this one. No-one who has tried it for me has been able to detect the fact that it was sugar free and low carb. It even got the thumbs up from a fussy 8 year old!
There is a warning flag with this cake: lupin flour comes from the same legume family as peanuts and may cause a peanut-like allergic reaction in certain susceptible individuals. If this applies to you, you may wish to substitute lupin flour with almond fine flour (click HERE for U.S. option) and/or coconut flour (click HERE for U.S. option) although the end result will obviously be different both in flavour and texture.
You may also use Philadelphia cheese or mascarpone instead of ricotta, with similarly good results. I have added the macros for those options in the recipe.
So now you have my Sugar Free Low Carb Simple Sponge Cake recipe, all you have to do is give it a go.
Enjoy!
- Servings: 9
- Serving size: 1
- Calories: 146
- Fat: 11.5g
- Net Carbs: 1.9g
- Protein: 7g
- 250g ricotta (I use Tesco's)
- 100g erythritol (click HERE for U.S. option)
- 1 tsp pure stevia (click HERE for U.S. option)
- 3 eggs
- 100g melted unsalted butter
- 70g lupin flour (click HERE for U.S. option)
- 2 tsp baking powder
- pinch of fine Himalayan pink salt
- a sprinkle of Sukrin icing sugar (or make your own)
- pre-heat oven to 160C fan (175C static).
- melt butter in the microwave on low setting and set aside to cool down.
- using a hand whisk, blend ricotta, erythritol and stevia
- whisk in whole eggs, one at a time, then add melted butter and whisk a little more.
- add sieved flour and baking powder, plus salt, and mix well.
- pour cake mix into a 24cm x 24cm silicone oven mould or similar (unless using silicone, make sure to butter the mould first).
- bake for about 30 mins until golden brown.
- allow to cool completely before serving with a little sugar free icing sugar sprinkled on top.
Macros if using Mascarpone cheese (Lovilio): Kcals 231; F 21.6g; C 1.9g; P 6.3g.
N.B. 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 (UK Link). For U.S. option click HERE.
Enjoyed this post? I really value your feedback! Please leave me a comment. If you make this recipe, make my day and post a photo on social media with the hashtag #queenketo. Thank you! 🙂
18 thoughts on “SUGAR FREE LOW CARB SIMPLE SPONGE CAKE”
Loving your recipes! Can wait to make it all! 🙂
I have a question: Why you use stevia and erythritol, aren’t they both sweetener?
Hi Caroli! Thanks for your lovely comment! Yes they’re both sweeteners. But. Erythritol leaves a cooling effect and should not to be consumed in high quantities because of its possible GI effect on some sensitive individuals. Stevia can impart a bitter, liquorice-like flavour, depending on the amount you use and what you use it for. Combining the two together seems to do away with these ‘side effects’ and gives a more neutral, sugar-like taste to most recipes. Many ‘stevia’ products actually combine them. Of course there is nothing to stop you using your preferred sweetener or sweetener combination, but I’ve done a lot of research and found that these two are the most natural and least problematic.
Hello 🙂 I’m making this for the tiramisu tomorrow. Is smooth ricotta okay? It’s all I have on hand. Thank you 🙂
Hi Shannon, I’m really sorry, your msg was scooped up by my anti-spamming tools and it’s only just come to my attention. I realise it’s way too late, but I would have said that smooth ricotta might work. How did the sponge cake turn out?
This cake turned out really delicious! Thanks for the recipe. I had never heard of Lupin flour before and now I’m very much looking forward to baking more with it.
I added vanilla to this recipe and I piped most of the batch (the remaining I baked in a 4 oz ramekin). The piped batch spread out a lot and turned out very thin and delicate, but were quite tasty. It will probably be a pain to try to construct them into Tiramisu tomorrow.
But, my piping failure got me thinking. Have you tried pouring these into Madeleine molds? The piped ones really reminded me of Madeleines. Except for the ricotta (and Lupin) the Madeleine recipe is similar.
Hi Jess, thank you for your comments. I’ve never piped the batter into smaller moulds…my piping skills are total rubbish, so I tend to steer clear 😁. I’ll have to put Madeleines on my development list. Nice tip!
Do you think we can replace erythritol with sucralose?
thank you very much
Hi. Thank you for your comment. Yes you can, although you will need to adjust the quantity depending on its sweetness. However, I never use sucralose (e.g. Splenda) as it’s unnatural plus high GI, which means it spikes blood glucose. If you’re keto adapted, you should really stay away from sucralose, but if you’re not, no problem.
Hi Antya, I’ve never left a comment on any blog before but really wanna post one for you to thank you. I followed exactly your recipe to make a tiramisu last night for my husband as a Valentine’s night dessert and he absolutely was amazed and LOVING it. I was amazed too. It’s sooo good. We had been to Venice on honeymoon and fell in love with real Italian style tiramisu. And since we had been on keto, we never thought we could have a real keto tiramisu. Thank you so so much for the amazing recipe.
Michelle, thank you very much for taking time to leave a comment. I’m really chuffed that you enjoyed the Tiramisu’. Hopefully, you’ll have a few more portions to share with hubby! It took me ages to perfect it, but getting feedback makes it all worthwhile. Thanks again for the kind words. Means a lot to me.
Wow!! this is a super fantastic recipe! This was a huge success in my family, so much they’re begging me to do it again 🙂
I used almond flour and it was still awesome. Thanks so much for sharing.
I’ll take a look into other of your recipes.
Thank you for your feedback, Maria!
HI 😀 Just wondering if i can also use almond flour instead of the one you used? My goal is to use these for the tiramisu you have on your page. Thanks in advance!
Hello! Yes you can use almond flour instead of lupin flour. Just make sure it is FINE almond flour, not the coarse ground almonds variety, otherwise you’ll have a sponge with a grainy consistency (unless you don’t mind that). I’d love to know how your tiramisú turns out! 🙂
Hi, we pulsed almond meal into really fine flour. Used this recipe for the Tiramisu cake. Turned out beautiful and delicious!! Thanks for the recipe.
Happy it worked and thank YOU for the feedback! 🙂
Could you perhaps also put the measurements in cups and tablespoons etc?
Hi there! I don’t use volume measures because they’re inaccurate. Take for example a cup of butter: unless you melt the butter, your cup will undoubtedly have more or less unfilled gaps compared to my cup, so it becomes an approximate measure. Cups are also specific to some Countries, whilst metric measurements are a standard well known worldwide. There are plenty of conversion tables on the web which I’m sure will help you.