Sugar-Free Low Carb Sponge Cake
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 107 kcal
Ingredients
9 eggs separated
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1 tsp vanilla liquid stevia
1 tbsp lemon zest
1/4 cup coconut flour I used Bob”s Red Mill
1/4 cup vanilla protein powder I used Jay Robbs, 1 scoop
1/2 cup Swerve confectioners sugar- free sweetener
1/2 tsp baking soda
1/2 tsp salt
4 tbsp butter melted and cooled
optional toppings: fresh sugar-free whipped cream and berries
Instructions
Grease an 8 inch spring form pan and preheat oven to 350 degrees.
Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
In another bowl whisk together the remaining dry ingredients.
Combine the yolks and dry ingredients together until smooth.
In small portions a little at a time, fold the egg whites into the yolk and flour mixture, be careful not to over mix and deflate your egg whites.
Drizzle the melted, cooled butter on the side of the bowl to slowly fold it into the batter.
Pour batter into pan and bake 30 minutes or until golden on top and a toothpick in center comes out clean.
Allow to cool completely before removing and adding optional toppings.
Keep refrigerated.
Recipe Notes
Net Carbs: 0.9g
This recipe was first published in April 2016 and updated with video in May 2020.
Nutrition Facts
Sugar-Free Low Carb Sponge Cake
Amount Per Serving (1 slice)
Calories 107
Calories from Fat 64
% Daily Value*
Fat 7.1g
11%
Saturated Fat 2.9g
18%
Cholesterol 145mg
48%
Sodium 133mg
6%
Carbohydrates 1.9g
1%
Fiber 1g
4%
Protein 7.3g
15%
* Percent Daily Values are based on a 2000 calorie diet.
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