Low Carb Lemon Sponge Cake
Indulge in the zesty delight of Low Carb Lemon Sponge Cake, a light and fluffy dessert that's perfect for those following a low-carb or keto lifestyle. This gluten-free cake combines the natural nuttiness of almond flour and the subtle sweetness of coconut flour to create a tender crumb, while freshly grated lemon zest and juice bring a burst of citrusy brightness. Sweetened with erythritol, it's a guilt-free treat that's low in sugar but high in flavor. The airy texture is achieved by folding in whipped egg whites, resulting in a sponge that's both delicate and satisfying. Perfect for any occasion, this cake can be enjoyed as is or dressed up with a sprinkle of powdered erythritol or extra lemon zest for an elegant finish. Ready in under an hour and serving up to 8, this easy-to-make dessert is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 1 tablespoons Baking powder
- 0.25 teaspoons Salt
- 6 large Eggs
- 0.75 cups Erythritol sweetener
- 1 teaspoons Vanilla extract
- 2 tablespoons Lemon zest
- 0.25 cups Lemon juice
- 0.25 cups Butter
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, separate the egg whites from yolks. Set yolks aside and beat egg whites until soft peaks form.
Gradually add erythritol sweetener to the egg whites while continuing to beat until stiff peaks form. Set aside.
In another bowl, beat the egg yolks with vanilla extract, lemon zest, and lemon juice until smooth.
Melt the butter and allow it to cool slightly. Slowly incorporate the cooled melted butter into the egg yolk mixture.
Gently fold the almond flour mixture into the egg yolk mixture until just combined.
Gently fold in one-third of the beaten egg whites into the batter to lighten it. Then, fold in the remaining egg whites, being careful not to deflate the batter.
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 a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.
Once cooled, you can decorate with additional lemon zest or a sprinkle of powdered erythritol for presentation if desired.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 13.9 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 535 mg | 41% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 920 mg | 20% | |
*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.
