Keto Chocolate Sponge Cake

Indulge your sweet tooth guilt-free with this rich and fluffy Keto Chocolate Sponge Cake, a low-carb masterpiece perfect for chocolate lovers on a ketogenic diet. Made with almond flour, unsweetened cocoa powder, and the natural sweetness of erythritol, this cake delivers all the decadence of a traditional sponge cake without the carbs. Light and airy thanks to whipped egg whites, this gluten-free dessert achieves the perfect balance of moistness and structure. A touch of vanilla and heavy cream adds a luscious depth of flavor, while the buttery texture makes each bite melt in your mouth. Ideal for any special occasion or as a weeknight treat, this keto-friendly cake is easy to make and ready in under an hour. Serve it plain, dust it with extra cocoa, or top with your favorite low-carb frosting for a show-stopping finish!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup almond flour
• 0.25 cup cocoa powder
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 5 large eggs
• 0.75 cup erythritol sweetener
• 0.5 cup unsalted butter
• 1 teaspoon vanilla extract
• 0.25 cup heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

Separate the egg whites from the yolks. Place the egg whites in a large mixing bowl.

Step 4

Using a hand mixer, beat the egg whites on high speed until soft peaks form. Gradually add half of the erythritol sweetener, and continue to beat until stiff peaks are achieved. Set aside.

Step 5

In another large bowl, beat the egg yolks with the remaining erythritol sweetener until the mixture is pale and thick.

Step 6

Melt the butter and let it cool slightly. Add the melted butter, vanilla extract, and heavy cream to the egg yolk mixture, and mix until combined.

Step 7

Gently fold the dry ingredients into the egg yolk mixture until well incorporated.

Step 8

Add one-third of the egg whites to the chocolate batter and mix gently to lighten the batter.

Step 9

Carefully fold in the remaining egg whites until the mixture is smooth and uniform, being careful not to deflate the egg whites.

Step 10

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 11

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Step 12

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(669.8g)

Amount per serving	% Daily Value*
Calories	1589.4

Total Fat 142.5g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1114mg	0%
Sodium 1426.4mg	0%
Total Carbohydrate 214.1g	0%
Dietary Fiber 17.7g	0%
Total Sugars 5.2g
Protein 56.3g	0%

Vitamin D 205IU	0%
Calcium 383.9mg	0%
Iron 10.6mg	0%
Potassium 670.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 9.5%

Carbs: 36.2%