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Keto Sponge Cakes

Growing up one of my favorite treats was a Twinkie® or Tiger Tail®. I love a filled pastry or sponge cakes. Another sponge cake favorite is strawberry or raspberry shortcake. So, I needed to come up with a good keto sponge cake recipe. I may have been able to find one on-line, but I already had a really good gluten-free sponge cake recipe, so I simply converted the one I had.

I also wanted to report, that restricting the net carbs even more, worked to get my hubby back on the downward weight trend. Speaking of weight loss, if you weigh every day, expect to see fluctuations in your weight. There are many factors that enter into your weight for the day, hormones, hydration, or elimination cycles. So, don’t worry if you are going up and down a bit. The overall trend should be downward, however.

If you are truly stuck, you will fluctuate but your overall weight will not have a downward trend. If this happens, start looking for sneaky carbs. If you haven’t increased your net carbs, then start checking your own sensitivity to various foods. Some people get knocked out of keto by some nuts, or certain dairy products. Remember, we are each unique, and there is no one-size-fits-all, even in keto.

Getting back to sponge cake, you can make this is a regular sized springform pan. If I want to fill them, I use my Twinkie® pan (it comes with a pastry bag, so its pretty handy). If I want a shortcake, then I use my mini springform pans (with 2 servings per pan, its just right for my hubby and myself, then I freeze the leftovers). This is another recipe, that tends to dry out a little in the refrigerator (seems a common theme with keto baked goods), but freezes really well.

Remember you click on the name of the recipe to be taken to a printer friendly version:


4 eggs-separated (best if at room temperature)

1/2 tsp cream of tartar

1/4 cup keto friendly sweetener
3 Tbsp nut or sunflower seed flour
1 Tbsp coconut flour or whey protein powder
1 Tbsp Psyllium Husk Powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan or guar gum
1/2 tsp vanilla

How to:

Separate eggs. Place egg whites in a large bowl (best at room temperature).

Set aside yolks for now.


In a separate bowl sift together dry ingredients (except cream of tartar) and set aside.


Add cream of tartar to egg whites (best if done at room temperature); beat on high speed until stiff peaks form. Add sugar and beat on high to mix.
Add yolks and give a burst in high until just mixed. Be careful not to over whip as you can deflate the egg whites.

Add flour mixture and gently fold in, until blended.


Spoon into prepared sponge cake pans or (3) mini springform pans.


 Bake on the lowest oven rack at 350° for 20-25 minutes or until lightly browned and entire top appears dry.


Immediately invert pan; cool about 10-15 mins before opening springforms.


If you decide to fill the cakes, be sure they are completely cool before filling.


1/3 heavy cream-whipped

1/2 tsp vanilla

1 Tbsp keto friendly sweetener-powdered

2 Tbsp cream cheese, creme fraiche, or keto coconut cream cheese-softened
1/4 tsp xanthan gum


How to:

In mixer bowl add heavy cream and beat until peaks form.
Add remaining ingredients and mix until smooth.
Use as a frosting, or add to a piping bag or ziplock with the corner cut and fill pastries or cakes.
Enough to fill about 10 cup cakes or pastries.

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