Simple Sponge Cake

This versatile low-carb sponge cake can be used in a variety of keto dessert recipes. The secret ingredient is the ricotta cheese, which helps create a fluffy, airy texture.

PREP TIME: 10 MINUTES

COOK TIME: 40 MINUTES

COOLING TIME: 1 HOUR

MAKES: 6 SERVINGS

SERVING SIZE: 1 SLICE

1 cup (8.5oz/250g) full-fat ricotta cheese

¹⁄₃ cup (1.9oz/55g) granular erythritol

3 large eggs

¹⁄₂ cup (4oz/115g) butter, melted

³⁄₄ cup (2.5oz/70g) almond flour

1 tsp baking powder

¹⁄₂ tsp salt

1. Preheat the oven to 320°F (160°C), and line a 9 x 9-inch (22 x 22cm) square baking pan with parchment paper.

2. In a medium bowl, combine the ricotta cheese and erythritol. Whisk continuously, adding one egg at a time, until all the eggs are incorporated into the mixture.

3. Add the melted butter, almond flour, baking powder, and salt. Mix until well combined.

4. Pour the mixture into the prepared baking pan and transfer to the oven to bake for 40 minutes, checking the cake every 5 minutes after the 30-minute mark to ensure it doesn’t burn.

5. When the cooking time is complete, insert a toothpick into the middle of the cake to test for doneness. If the toothpick comes out clean, remove the cake from the oven and set aside to cool completely before slicing into 6 equal-sized servings. Store in an airtight container in the fridge for up to 5 days.

Tip Make sure to let the cake cool completely before slicing; otherwise it could deflate.

NUTRITION PER SERVING

310
CALORIES

28.5g
TOTAL FAT

4.5g
TOTAL CARBS

3g
NET CARBS

11g
PROTEIN