Keto-Carnivore Zero-Carb Sponge is perfect for all layered desserts such as Tiramisù or Trifle.
This versatile sponge is HIGH in PROTEIN, LOW in CALORIES, and contains NO FIBRE, NO NUTS and NO COCONUT.
It’s quick to whip-up and takes just 15 minutes to bake.
Ideal for anyone following a relaxed carnivore, ketovore, no-carb, no-fibre dietary regime. It is particularly suitable for those who experience bloating or discomfort after ingesting baked items that contain added fibre such as oat fibre, psyllium, or bamboo fibre.
How to Make Keto-Carnivore Zero-Carb Sponge
First and foremost, this is not intended to be eaten on its own, so don’t expect a sponge cake.
The texture is slightly ‘memory-foam’ like, and a tad bit chewy, but it’s sturdy and absorbs liquids readily without disintegrating. I created this for layered recipes, or to simply add texture and substance to an instant dessert like whipped cream, ice cream, or yoghurt.
To make it, you just need an electric whisk, mixing bowls, a flexible silicone spatula and a baking tray. Plus weighing scales, as always.
Just 10g each of egg white powder and whey protein isolate provide the ‘flour’. Eggs provide the liquid. A bit of powdered sweetener and vanilla extract, plus a touch of xanthan gum, bicarbonate of soda and a pinch of salt complete the mix.
You could omit the sweetener and vanilla extract if you prefer. The resulting sponge will be pretty flavourless, but still perfectly edible if you just want to add bulk to whatever you’re making.
So. Whip albumens and yolks separately, add the other ingredients, combine, pour into your baking tray, spread evenly, and bake. Super quick and super simple.
Enjoy!
Keto-Carnivore Zero-Carb Sponge
Ingredients
- 3 eggs large, 180-190g weighed in shell
- 10 g egg white powder (U.S. option HERE)
- 10 g whey protein isolate (U.S. option HERE)
- ¼ tsp cream of tartar (U.S. option HERE)
- ⅛ tsp xanthan gum (U.S. option HERE)
- 20 g icing sweetener (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
- ½ tsp vanilla extract (U.S. option HERE)
Instructions
- smear a little cold butter over the bottom and sides of a baking tray (33cm x 23cm measured internally) and line it with non-stick baking paper.
- pre-heat oven to 160°C static.
- crack open your eggs, placing whites into a large mixing bowl, and yolks into a small one.3 eggs
- whip the whites with an electric whisk on high speed until frothy, then add icing/powdered sweetener, salt and cream of tartar, and continue to whip until you obtain a stiff meringue.20 g icing sweetener, 1 pinch fine himalayan pink salt, ¼ tsp cream of tartar
- without cleaning the whisk blades, whip the yolks with vanilla until they become pale and creamy.½ tsp vanilla extract
- weigh and mix remaining ingredients, tip them into the whipped yolks, and immediately whip to combine; the mixture will thicken quite quickly.10 g egg white powder, 10 g whey protein isolate, ⅛ tsp xanthan gum
- loosen this yolk mixture by whisking in 1/4 of the whipped whites, then pour it into the whipped whites bowl.
- combine manually using the detached balloon whisk, then scoop the fluffy batter into your baking tray (don’t worry if you see tiny specks), and spread it evenly edge to edge, squaring the corners.
- bake for 15 minutes.
- remove from oven and allow the sponge to cool for 5 minutes.
- flip it, and remove the paper gently (for a neater result, peel the paper by keeping it low and parallel to the sponge).
- rest the upside-down sponge over a rack for a couple of minutes, to allow any residual moisture to evaporate, then cut it as required for the dessert you intend to make.
Notes
Nutrition
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HI, I haven’t tried recipe. But I have to say I will be for the next time I need a light shortcake recipe specifically to serve with macerated strawberries and whipping cream. The reason being is that this recipe is very very similar to my bread buns recipe with the exception of adding most of the ingredients one at a time so as not to cause the product to deflate! Thank you for this base versatile recipe!
Hi Joanne, you’re welcome!
This would work well with macerated strawberries where you have juices to drizzle onto the (upside down) sponge before adding the strawberry pieces and cream. A bit like how you would make a trifle. It’s because this ‘sponge’ is quite dry and not the usual cake type, so it needs to absorb some sort of warm liquid (coffee, milk, juice, etc.) for best results.
If you’re after a more substantial creamy dessert, without baking with the usual keto flours, and without fibre or tons of extra calories, this ‘sponge’ is the perfect solution.