Sugar Free Low Carb Simple Sponge Cake
Servings: 9 slices
A fuss-free sponge cake that's moist, tasty and versatile. Perfect as a base for Keto Tiramisù and other layered desserts.
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Ingredients
- 250 g ricotta - or cream cheese or mascarpone
- 100 g erythritol
- 1 tsp pure stevia powder
- 3 large eggs
- 100 g unsalted butter melted
- 70 g lupin flour
- 2 tsp baking powder
- 1 pinch fine himalayan pink salt
- 1 sprinkle Sukrin icing 'sugar' or Swerve confectioner (or make your own)
Instructions
- pre-heat oven to 160°C fan (175°C static).
- melt butter and set aside to cool down.
- beat ricotta with sweeteners.
- whisk in whole eggs, one at a time, then add melted butter and whisk a little more.
- incorporate sifted flour and baking powder, plus salt.
- pour cake batter into a 24cm x 24cm baking tin lined with non-stick baking paper, or silicone cake mould.
- bake for about 30 mins until golden brown.
- allow to cool completely before serving as is or with a dusting of icing 'sugar'.
Notes
Nutrition per slice if using Philadelphia cheese: Kcals 173; F 14.6g; C 2.2g; P 6.7g.
Nutrition per slice if using Mascarpone cheese (Lovilio): Kcals 231; F 21.6g; C 1.9g; P 6.3g.
Use Metric Kitchen Scales to weigh ingredients accurately.
Nutrition
Serving: 1.slice | Calories: 145kcal | Carbohydrates: 1.8g | Protein: 7g | Fat: 12g
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