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
Ingredients
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
Topping
- 100 ml Full Cream
- 75 gr. Cream Cheese
- 1/4 Tsp. Stevia
- 1-2 Handful Fresh Raspberries
- 1-2 Tbsp. Liquid Honey Optional
Instructions
Sponge Cake
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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.
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In a second bowl mix the coconut flour with salt, baking powder and erythritol and then stir into the egg mixture.
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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.
Topping
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Wash the raspberries and set aside. Now mix the cream cheese with the stevia.
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Beat the cream until stiff, add to the cream cheese and carefully fold in.
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Then spread the raspberries over the cream cheese and cream topping.
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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!
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