Low Carb Light Sponge Cake Recipes

SUGAR-FREE LOW CARB SPONGE CAKE

Sugar-Free Low Carb Sponge Cake image

Provided by Brenda Bennett | Sugar Free Mom

Categories Dessert

Time 50m

Number Of Ingredients 12

Ingredients

9 eggs (separated)
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1 tsp vanilla liquid stevia
1 tbsp lemon zest
1/4 cup coconut flour (I used Bob's Red Mill)
1/4 cup vanilla protein powder (I used Jay Robbs, 1 scoop)
1/2 cup Swerve confectioners sugar- free sweetener
1/2 tsp baking soda
1/2 tsp salt
4 tbsp butter (melted and cooled)
optional toppings: fresh sugar-free whipped cream and berries

Steps:

Grease an 8 inch spring form pan and preheat oven to 350 degrees.
Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
In another bowl whisk together the remaining dry ingredients.
Combine the yolks and dry ingredients together until smooth.
In small portions a little at a time, fold the egg whites into the yolk and flour mixture, be careful not to over mix and deflate your egg whites.
Drizzle the melted, cooled butter on the side of the bowl to slowly fold it into the batter.
Pour batter into pan and bake 30 minutes or until golden on top and a toothpick in center comes out clean.
Allow to cool completely before removing and adding optional toppings.
Keep refrigerated.

Nutrition Facts : ServingSize 1 slice, Calories 107 kcal, Carbohydrate 1.9 g, Protein 7.3 g, Fat 7.1 g, SaturatedFat 2.9 g, Cholesterol 145 mg, Sodium 133 mg, Fiber 1 g

LOW CARB, LIGHT SPONGE CAKE

Low Carb, Light Sponge Cake image

Strawberry season is almost upon us and I wanted to be able to enjoy it without totally doing in my low carb diet. Served with some sliced strawberries sprinkled with Splenda inbetween the two cake layers and some fresh (no sugar added) whipped cream...heavenly!

Provided by Likkel

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 eggs
1/8 teaspoon salt
1/2 cup Splenda sugar substitute (granulated)
1/2 cup cornstarch
2 teaspoons flour
1 teaspoon baking powder

Steps:

Separate eggs. Beat egg whites and salt until stiff.
Add Splenda gradually and beat until stiff and Splenda is dissolved.
Add egg yolks. Beat until well blended.
Sift together cornstarch, flour and baking powder and fold into the mixture.
Pour into two 8 inch greased and lined cake pans.
Bake at 350 degrees F. for 15 to 20 minutes or until cake springs back when lightly touched.
Leave in cake pan for 10 minutes before turning out onto a wire rack to cool.
You can serve this with sliced strawberries (sprinkled with Splenda) or some sugar free raspberry jam spread inbetween the two layers and topped with (no sugar added) whipped cream.

Nutrition Facts : Calories 72, Fat 1.8, SaturatedFat 0.6, Cholesterol 69.8, Sodium 109.1, Carbohydrate 11.3, Fiber 0.1, Sugar 3, Protein 2.4

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