SUGAR FREE LEMON RICOTTA SPONGE CAKE
Prep time
Cook time
Total time
A simple, lemony sponge cake that is super healthy, low carb and sugar free.
Author: Antya
Recipe type: Dessert
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.
Yield: 12
Ingredients
- 100g unsalted butter - melted and cooled
- zest of 2 lemons + juice of 1
- 1.5 tsp pure stevia powder
- 140g erythritol
- 3 medium eggs - room temperature and separated
- 250g ricotta
- 50g fine almond flour
- 50g ground almonds
- 20g lupin flour
- 1 tsp baking powder
- 25g toasted pine nuts or sliced almonds (optional)
Instructions
- pre heat oven to 160ºC fan (180ºC static).
- whisk egg whites until stiff and set aside.
- whisk ricotta, stevia and erythritol until very smooth, then incorporate egg yolks one at a time.
- add lemon zest and juice and butter and whisk until well blended.
- add sifted baking powder and flours.
- fold in egg whites.
- pour into a buttered silicone mould (20cm x 20cm) and flatten with a spoon or spatula.
- sprinkle nuts (optional) on top and bake for approx 25 mins.
- allow to cool in the mould, cut into slices and serve.
Notes
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.
Nutrition
Serving: 1 Calories: 168 Fat: 14g Net Carbs: 1.7g Protein: 7g
Recipe by Queen Keto at https://queenketo.com/sugar-free-lemon-ricotta-sponge-cake/