Low Carb | Keto Sponge Cake

Here's a cake sponge cake that is low in carbs and Keto friendly! This sponge cake

has a nice buttery flavor and very versatile. You can make many different desserts out this cake. Go ahead make cupcakes, shortcakes, tiramisu, and much more! Check this recipe out! With only 2.6 grams Net carbs per sponge cookie.

Low Carb | Keto Sponge Cake

Yields: 1 dozen sponge cookies

1.5 grams Net carbs

Ingredients

1 1/2 cups almond flour

1 tsp baking soda

1/4 tsp sea salt

1/2 cup monkfruit sugar

5 drops Stevia

4 tbsp unsalted butter, melted

4 eggs

1/2 tsp vanilla extract

Directions:

Preheat oven at 400F

1. In a mixing bowl, with a whisk attachment (mixing machine or hand mixer) whip the eggs, monkfruit, Stevia, and vanilla extract. Whip the eggs until it thickens/foamy and pale. It will take about 5 minutes to whip up.

2. In another mixing bowl, whisk together all the dry ingredients together (almond flour, baking soda, and sea salt.) Fold in the dry ingredients in to the egg mixture. Don't over mix the batter you don't want to deflate the air you whipped in to the eggs. Fold in the melted butter.

3. For cookies, scoop out the batter on parchment lined baking pan. Or fill in cupcake pans or 9" round cake pan. Make sure you use cupcake paper liners and grease your cake pan. If you are using those.

Bake the sponge cookies for 8-10 minutes until lightly golden.

Cupcakes bake for 15-18 minutes. Cakes bake about 20- 24 minutes or until lightly golden brown on top. Don't over bake it, otherwise, it will dry your cake out.

You can make many desserts out of this sponge cake. I will show you how to make a couple different types of desserts in my next post.

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Please leave your comments and tell me what kind dessert did you make with this sponge cake!