With this low carb sponge cake you do not have to avoid sweets. This sponge cake is baked with coconut flour, is gluten-free, low carb and contains less sugar. It also tastes super delicious! The preparation is also very fast and you have a delicious, healthy cake on the table with raspberries on top!
Low Carb Sponge Cake
- 50 gr. Coconut Flour
- 1 Pinch Salt
- 4 pcs. Eggs
- 1/2 Tsp. Stevia
- 1 Tsp. Vanilla Paste
- 80 gr. Erythritol
- 1/2 Tsp. Gluten-free Baking Powder
- 85 gr. Butter
- 100 ml Full Cream
- 75 gr. Cream Cheese
- 1/4 Tsp. Stevia
- 1-2 Handful Fresh Raspberries
- 1-2 Tbsp. Liquid Honey Optional
In a large mixing bowl mix the coconut oil with vanilla flavour, stevia, 2 whole eggs and 2 egg yolks (put 2 egg whites aside for later) and mix with a hand mixer to a dough.
In a second bowl mix the coconut flour with salt, baking powder and erythritol and then stir into the egg mixture.
Beat the remaining two egg whites until stiff and then carefully fold into the dough until everything is well mixed. Place the dough in a greased pan (16 cm) and bake at 180°C (top and bottom heat) or 160°C (convection oven) for approx. 25 minutes. Allow the low carb sponge cake to cool.
Wash the raspberries and set aside. Now mix the cream cheese with the stevia.
Beat the cream until stiff, add to the cream cheese and carefully fold in.
Then spread the raspberries over the cream cheese and cream topping.
If you don't like it sweet enough, you can of course drizzle a little liquid honey over it.
I hope you enjoyed the recipe & I look forward to your comments on my healthy, gluten-free, low carb sponge cake with cream cheese-raspberries topping and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!