Low Carb Bizcocho
Delight in the rich, buttery flavors of Low Carb Bizcocho, a guilt-free twist on the classic Spanish sponge cake. Made with almond flour and sweetened with erythritol, this recipe is perfect for those following keto or low-carb diets without compromising on taste. It's beautifully light and fluffy, thanks to the volume achieved by beating eggs, and infused with the refreshing zest of lemon for a bright, aromatic touch. Melted butter and heavy cream lend irresistible richness, while vanilla extract rounds out the comforting flavors. Ready in just 45 minutes from start to finish, this easy-to-make dessert is ideal for gatherings or as a cozy snack with your favorite cup of tea or coffee. Serve as-is or sprinkle with powdered erythritol for a hint of sweetness! Keywords: low carb sponge cake, keto dessert recipe, almond flour bizcocho, gluten-free cake recipe, sugar-free lemon cake.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 75 grams Erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 60 grams Unsalted butter, melted
- 1 tablespoon Lemon zest
- 60 ml Heavy cream
Instructions
Preheat your oven to 175°C (350°F) and line a 9-inch round cake pan with parchment paper or lightly grease it.
In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs with an electric mixer for about 5 minutes, or until they are tripled in volume and pale yellow in color.
Gently fold in the vanilla extract, melted butter, lemon zest, and heavy cream into the beaten eggs using a spatula, being careful not to deflate the eggs.
Gradually fold the dry ingredients into the wet ingredients in three batches, ensuring there are no lumps and the mixture is well incorporated but not over-mixed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bizcocho to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cool, cut into slices and serve. Optionally, dust with some powdered erythritol before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 5.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 397 mg | 31% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 317 mg | 7% | |
*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.
