Keto Lemon Sponge Cake

Bright, zesty, and delightfully airy, this Keto Lemon Sponge Cake is the perfect low-carb treat to satisfy your dessert cravings. Made with a blend of almond and coconut flours, this gluten-free sponge cake is infused with fresh lemon juice, aromatic lemon zest, and a hint of vanilla for a burst of citrusy goodness in every bite. The secret to its irresistibly light texture lies in whipping egg whites to stiff peaks and carefully folding them into the batter, creating a melt-in-your-mouth experience without the guilt. Sweetened with erythritol, this cake is sugar-free and keto-friendly, making it a wonderful option for those following a ketogenic or low-carb lifestyle. With a quick 20-minute prep and a golden, fluffy bake in just 30 minutes, this dessert is as easy to make as it is to devour. Serve it plain, dusted with additional sweetener, or topped with a dollop of whipped cream for a show-stopping treat that’s perfect for any occasion.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 cup almond flour
• 0.25 cup coconut flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup butter, melted
• 0.75 cup granulated erythritol
• 2 tablespoons lemon zest
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• 0.25 cup fresh lemon juice
• 0.25 teaspoon cream of tartar

Directions

Step 1

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

Step 2

In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In another bowl, whisk together the melted butter, 0.5 cup of erythritol, and lemon zest until well combined.

Step 4

Add the egg yolks, one at a time, into the butter mixture, whisking well after each addition.

Step 5

Stir in the vanilla extract and fresh lemon juice until the mixture is smooth.

Step 6

Gradually mix the dry ingredients into the wet ingredients until you have a consistent batter.

Step 7

In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

Step 8

Gradually add the remaining 0.25 cup of erythritol to the egg whites, beating until stiff peaks form.

Step 9

Gently fold the beaten egg whites into the cake batter, ensuring not to deflate the mixture.

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 about 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.

Step 12

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 13

Once cooled, serve the cake with a light dusting of additional erythritol, if desired, or with a dollop of whipped cream.

Nutrition Facts

Serving size	(779.0g)

Amount per serving	% Daily Value*
Calories	2008.5

Total Fat 177.1g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1373.5mg	0%
Sodium 1506.7mg	0%
Total Carbohydrate 203.5g	0%
Dietary Fiber 24.8g	0%
Total Sugars 9.5g
Protein 65.5g	0%

Vitamin D 304.1IU	0%
Calcium 439.3mg	0%
Iron 10.5mg	0%
Potassium 863.5mg	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: 59.7%

Protein: 9.8%

Carbs: 30.5%