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:
Recipe type: Breakfast
Cuisine: Ketogenic. Low Carb. LCHF. Nut Free. Grain Free. Gluten Free.
Yield: 6 servings
Ingredients
Instructions
  1. cut ham and cheese into small cubes and the olives into halves (or quarters if large); mix and set aside.
  2. pre-heat oven to 180°C static.
  3. whip eggs into a large mixing bowl; add salt, MCT oil, milk and Parmigiano/Grana; whisk a little more to combine.
  4. incorporate sifted flours and baking powder, then add ¾ of the ham-cheese-olives mix.
  5. 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.
  6. bake 45 mins.
  7. 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).
Nutrition
Serving: ⅙th slice Calories: 467 Fat: 36g Net Carbs: 2.8g Protein: 29g
Recipe by at https://queenketo.com/keto-savoury-breakfast-sponge-cake/