Keto Lemon Sponge Cake
Light, airy, and bursting with zesty citrus flavor, this Keto Lemon Sponge Cake is the ultimate guilt-free indulgence for lemon lovers. Made with a blend of almond and coconut flours, this gluten-free and low-carb dessert achieves its delicate texture through whipped egg whites folded into a rich, buttery batter infused with fresh lemon juice and fragrant zest. Sweetened with keto-friendly granulated erythritol and free from refined sugars, it's a perfect treat for those on a ketogenic diet or anyone seeking healthier dessert alternatives. Ready in under an hour, this vibrant cake is ideal for special occasions or a refreshing everyday delight. Serve it with a dusting of erythritol or a dollop of whipped cream for an elegant finishing touch that'll wow your taste buds and meet your dietary goals.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup butter, melted
- 0.75 cup granulated erythritol
- 2 tablespoons lemon zest
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 0.25 cup fresh lemon juice
- 0.25 teaspoon cream of tartar
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or line with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt. Set aside.
In another bowl, whisk together the melted butter, 0.5 cup of erythritol, and lemon zest until well combined.
Add the egg yolks, one at a time, into the butter mixture, whisking well after each addition.
Stir in the vanilla extract and fresh lemon juice until the mixture is smooth.
Gradually mix the dry ingredients into the wet ingredients until you have a consistent batter.
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the remaining 0.25 cup of erythritol to the egg whites, beating until stiff peaks form.
Gently fold the beaten egg whites into the cake batter, ensuring not to deflate the mixture.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the cake with a light dusting of additional erythritol, if desired, or with a dollop of whipped cream.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1374 mg | 458% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 9.5 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 439 mg | 34% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 864 mg | 18% | |
*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.
