If you’re looking for a birthday cake recipe or the filling to a tiramisu, this keto sponge cake recipe is going to absolutely rock your world. Its soft, light and fluffy, but low in carbohydrates so it’s going to keep you feeling on track and in control.
This keto sponge cake recipe is so delicious and fluffy, you’re not even going to know its keto friendly. The secret to a soft sponge cake is using ricotta, a favorite amongst bodybuilders, but also very useful on the ketogenic diet.
Cuisine: Gluten Free | Low Carb / Keto | Vegetarian
Per Serving: 310 Calories | 28.5 g Fat | 10 g Carbohydrates | 11 g Protein
Ingredients
- 1 Cup Ricotta 250g / 8.5 oz
- 1/3 Cup Erythritol (SoNourished)
- 3 Eggs
- 7 Tbsp Butter Melted
- 3/4 Cup Almond Flour
- 1 tsp baking powder
- 1/2 tsp Salt
Instructions
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Preheat oven to 160C (340F)
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Using an electric mixer, beat the ricotta and erythritol together.
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Whilst mixing, add in eggs, 1 at a time.
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Add melted butter, almond flour, baking soda and salt
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Pour mixture into your desired baking size, or a baking paper lined 22cm X 22cm baking tin (9″ X 9″)
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Bake for 30 – 40 mins until it passes the skewer test.
Source & Credits: Morva
Picture: Anna for Flickr
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