Sugar Free Low Carb Pan di Spagna (Italian Sponge)


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Sugar Free Low Carb Pan di Spagna (Italian Sponge).

With 525 calories and just over 8g carbs for this entire DAIRY-FREE keto sponge you may be tempted to eat the whole thing!

A fabulous and ultra versatile, classic Italian sponge that you can use as the basis for untold desserts. I have no idea where the name Pan di Spagna comes from. It translates as “Bread of Spain” but it is definitely Italian, and used extensively in fine patisserie creations.

The recipe is for 300g of baked sponge, but of course if you need more you can double or even triple the quantities. Make a note to check out my forthcoming recipe for Bullet proof Cloud Coffee Cake. I will show you how to use this lovely Italian sponge to make an incredibly light dessert that is pure keto heaven, as well as stunning to look at.

So what exactly is this Pan di Spagna thing?

It’s an extremely airy sponge that’s very different from the dense and fat-laden cakes of the keto world. In fact, Pan di Spagna is made with no added fats whatsoever. Whaaaat? Wait… A keto sponge with no added fats cannot be keto, surely! Oh Yes it definitely can!!!!

The ketogenic diet entails being in ketosis, and with this beautiful sponge as the basis for your dessert, ketosis is pretty much guaranteed. Your required fats can easily come from whipped cream, ice cream, custard, chocolate sauce, or anything else you wish to serve it with (as long as they’re sugar-free and low-carb – obviously).

If you’re wondering about the intense colour, let me assure you that it’s real. Photoshop trickery? Nope. Never on my blog… I possess neither the skills nor the software. Artificial colouring? Nope. I hate lab-made stuff, as you already know. Ultra bright egg yolks? Well, yes, to an extent. I buy them from a farm that allows hens to roam freely outdoors all day, and they, in return, produce the most wonderful eggs. But no, that’s not really it. The way I turned boring light brown sponge into a bright ray of spring sunshine was by using lupin flour and turmeric powder. Oh yes. You read that right. Turmeric. A tiny amount of this amazing spice makes everything bright yellow, with no odd flavour or bitterness. So I added it to a cake batter! Paul Hollywood will have a hissy fit if he reads this 🙂

Sugar Free Low Carb Pan di Spagna (Italian Sponge)

How to Make Sugar Free Low Carb Pan di Spagna (Italian Sponge) in no time.

The secret for success lies in whipping whole eggs until they’ve tripled in size. That’s it. Once your eggs have turned to foam, all you do is incorporate the dry ingredients and keep whisking until you have a mousse-like batter.

The next and final step is to pour the batter into two baking tins and let the oven do the rest. The simple things in life are always the best!

Sugar Free Low Carb Pan di Spagna (Italian Sponge)

As always, lupin flour comes with a warning for those who are allergic to peanuts. Same leguminous family, so a reaction is possible (very rare). If in doubt, substitute lupin with fine almond flour. Although the end result won’t be as good, it will do.


  • Yield: 300g
  • Serving: 
  • Calories: 65
  • Fat: 3.5g
  • Net Carbs: 1g
  • Protein: 6g
Recipe type: Desserts
Cuisine: Ketogenic. Low Calorie. Low Carb. Sugar Free. Dairy Free. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Light and airy, with no fat added. This classic Italian sponge is the basis for many desserts. Extremely versatile and great for layered puddings.
  1. pre-heat oven to 170C static.
  2. lightly butter 2 baking tins (the ones I use measure 20cm diameter) and sprinkle some coconut flour over bottom and sides.
  3. whisk eggs until frothy, then add vanilla extract, erythritol and stevia and continue to whisk until tripled in size and foamy.
  4. incorporate lupin flour, turmeric and baking powder (all sifted), and whisk again until you end up with a thick mousse-like batter.
  5. pour batter equally into the two baking tins and bake for 25-30 mins (check with stick test).
  6. let cool completely before handling.
Macros relate to ⅛th of sponge, on the assumption that you wouldn't eat the whole lot in one sitting... 😉
For the entire 300g just multiply each value by 8.

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 in the UK. For U.S. option click HERE.


Enjoyed this post? Feedback makes all the hard work worthwhile! 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! 🙂

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Average rating 5 / 5. Votes: 2


  1. HI queen keto! I have to tell you I made one of your cakes the other day (subbing part soy flour, part tiger nut flour for the lupin which I am eagerly awaiting in the mail) and it was the ABSOLUTE BEST low carb cake I have made so far, and I’ve tried A LOT of the recipes out there (usually with horrific results! !) I’m so glad I found your site!! I had all but given up!!

  2. I just discovered–and ordered–lupine flour wondering how I would use it and then found you! This looks beautiful. I’m going to try it as soon as my new flour arrives. Along with the fettuccini! You made me so happy today!!

    • Hahaha that’s spooky coincidence! This sponge is quite dry – good for soaking up drizzles or sauces, like in a layered pudding…my other lupin sponge (search for “Simple Sponge”) is more moist and beautiful eaten on its own. So you have choices… I use lupin a lot. I hope you enjoy the recipes… Thank you for stopping by and leaving a comment, btw.

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