Keto Chocolate Sponge Cake
Indulge your sweet tooth while staying keto with this decadent Keto Chocolate Sponge Cake—a light, fluffy dessert that’s rich in chocolatey goodness and low in carbs. Made with almond flour, cocoa powder, and a touch of erythritol sweetener, this gluten-free and sugar-free cake is a guilt-free treat perfect for keto dieters and dessert lovers alike. The secret to its airy texture lies in folding in whipped egg whites, creating a moist, sponge-like consistency that melts in your mouth. Ready in just under an hour, this show-stopping cake is perfect for any occasion, whether served plain or paired with a dollop of whipped cream or fresh berries. Satisfy your chocolate cravings with this irresistible, keto-friendly delight!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 5 large eggs
- 0.75 cup erythritol sweetener
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 0.25 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Set aside.
Separate the egg whites from the yolks. Place the egg whites in a large mixing bowl.
Using a hand mixer, beat the egg whites on high speed until soft peaks form. Gradually add half of the erythritol sweetener, and continue to beat until stiff peaks are achieved. Set aside.
In another large bowl, beat the egg yolks with the remaining erythritol sweetener until the mixture is pale and thick.
Melt the butter and let it cool slightly. Add the melted butter, vanilla extract, and heavy cream to the egg yolk mixture, and mix until combined.
Gently fold the dry ingredients into the egg yolk mixture until well incorporated.
Add one-third of the egg whites to the chocolate batter and mix gently to lighten the batter.
Carefully fold in the remaining egg whites until the mixture is smooth and uniform, being careful not to deflate the egg whites.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
