I have received requests for Keto Sponge Cake and frankly, I was not confident that this was possible considering that low carb flours are heavy and moist. But after many experiments, I was pleasantly surprised that it’s possible to do a keto sponge cake. Even though this keto sponge cake may not be as spongy as regular sponge cake, but it is light, fluffy and delicious. The key is in beating the eggs to the right consistency and folding in the flour gently. I have tried with both coconut and almond flours and both works so I provided the ratio for both flours here. However, in the video, coconut flour is used for the cake. This recipe is so simple with only 6 ingredients which are pantry staples. I added white vinegar as it helps to remove the eggy taste. And I added lemon juice and zest to the whipped cream to make it more refreshing.
This has open up the possibilities of making a variety of flavors for this keto sponge cake such as chocolate, coffee, lemon etc. If you have any requests, do let me know. Meanwhile, I hope you give this basic sponge cake a try and let me know what you think of it.
The recipe can be viewed and printed at this link;
Total servings = 8
Per serving ;
Net carb = 0.3 g
Calories = 60
Total fat = 5.5 g
Protein = 2.2 g
Coconut flour = 30 g / 1/4 cup [ OR ; 90 g / 3/4 cup Almond Flour ]
Eggs = 3 large
Erythritol = 50 g / 1/4 cup (or any keto sweetener to taste)
Coconut or olive oil = 30 g / 2 tbsp.
White vinegar = 1 tsp (this helps to remove the eggy taste)
Vanilla extract = 1 to 2 tsp
Garnishing = Handful of strawberries and blueberries (optional)
FOR WHIPPED CREAM ICING
Heavy or whipping cream = 360 g / 1 1/2 cups
Lakanto powdered sweetener = 30 g / 4 tbsp.
Lemon juice = 1/2 to 1 lemon
Lemon zest = 1 lemon
[Note = Beat cream until fluffy then add powdered sugar, lemon juice and zest and beat for a little while more. Refrigerate if not using immediately.]
1. Preheat oven to 320F or 160C.
2. Prepare a 6 inch or 15 cm spring form pan or solid base pan. Line with parchment paper at the bottom of pan. It’s not necessary to grease the sides of pan or line with parchment paper as this will provide a better grip for the cake to rise.
3. In a bowl, beat the eggs, erythritol, vinegar and vanilla extract with a handheld or stand mixer at medium speed for about 5 to 6 mins or until it reaches a ribbon consistency i.e. you can draw lines with the batter (as shown in the video). The volume will be tripled. Do not over beat the eggs until stiff peaks as this will cause the cake to collapse during baking.
4. Add the coconut flour gradually and fold gently until combined. The folding process is like scooping up something gently. Do not stir or mix as this will deflate the batter.
5. In a separate small bowl, add a little bit of the batter to the coconut oil and mix until well combined. Then add back into the batter and fold until combined.
6. Pour batter into the pan. Gently shake the sides a little and tap the pan a few times to remove air bubbles.
7. Bake at 320F or 160C for about 30 mins or until a skewer comes out clean.
8. Cool for 15 mins then remove cake and paper from the pan.
9. If using whipped cream icing, spread on top of cake and top with berries of your choice.