Description
A remarkably light and airy keto sponge cake that melts in your mouth with zero guilt.
Ingredients
6 large eggs, separated
1/2 cup blanched almond flour
2/3 cup allulose or erythritol
1/2 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp salt
Instructions
Step 1: Preheat your oven to 325°F (165°C) and line the bottom of an 8-inch springform pan with parchment paper.
Step 2: In a clean bowl, whip egg whites and cream of tartar to soft peaks, then slowly add sweetener until stiff peaks form.
Step 3: In another bowl, whisk yolks, vanilla, and salt until pale and creamy.
Step 4: Gently fold the yolks into the whites using a silicone spatula, being careful not to deflate the mixture.
Step 5: Sift almond flour over the batter in three parts, folding gently between each addition.
Step 6: Bake for 25-30 minutes until the top is golden. Cool completely before serving.
Notes
Always use room temperature eggs for maximum volume. Do not grease the sides of the pan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 1g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
