KETO SAVOURY BREAKFAST SPONGE CAKE
Prep time
Cook time
Total time
Will you have it for breakfast, lunch or as a snack? Tasty and filling, this savoury cake is going to surprise you.
Author: Antya - queenketo.com
Recipe type: Breakfast
Cuisine: Ketogenic. Low Carb. LCHF. Nut Free. Grain Free. Gluten Free.
Yield: 6 servings
Ingredients
- 150g thick-cut ham
- 200g emmental cheese
- 50g pitted black olives
- 4 large eggs
- 100g MCT oil (U.S. option HERE) or high-oleic cold-pressed sunflower oil (U.S. option HERE)
- 150g lactose-free whole milk
- 50g Parmigiano Reggiano or Grana Padano
- 1.5 tsp fine Himalayan pink salt (U.S. option HERE)
- 12g (1 TBSP) baking powder
- 80g lupin flour (U.S. option HERE)
- 20g fine coconut flour (U.S. option HERE)
Instructions
- cut ham and cheese into small cubes and the olives into halves (or quarters if large); mix and set aside.
- pre-heat oven to 180°C static.
- whip eggs into a large mixing bowl; add salt, MCT oil, milk and Parmigiano/Grana; whisk a little more to combine.
- incorporate sifted flours and baking powder, then add ¾ of the ham-cheese-olives mix.
- pour the batter into a 22-23cm (8-9") round silicone cake pan (U.S. option HERE), then scatter remainder of ham-cheese-olives mix all over the top.
- bake 45 mins.
- leave to cool completely before un-moulding.
Notes
Instead of ham, cheese and olives, you can add any fillings you prefer. Left-overs or charcuterie that is approaching its best-by date will work just fine.
Keep refrigerated and enjoy either cold, or warm after a short blast in the microwave.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Keep refrigerated and enjoy either cold, or warm after a short blast in the microwave.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: ⅙th slice Calories: 467 Fat: 36g Net Carbs: 2.8g Protein: 29g
Recipe by Queen Keto at https://queenketo.com/keto-savoury-breakfast-sponge-cake/