Keto Sponge Cake
- 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
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. These little cakes also make a wonderful shortcake, just be mindful of the berry carbs in your topping.
total fat (grams) 8.3
net carbs (grams) 1.4
protein (grams) 6.4