Low Carb Bizcocho

Indulge in the guilt-free decadence of this Low Carb Bizcocho, a delightful twist on the classic Spanish sponge cake that’s perfect for those following a keto or low-carb diet. Made with wholesome almond flour and naturally sweetened with erythritol, this light and fluffy cake is infused with the zesty brightness of lemon and the rich creaminess of melted butter and heavy cream. The recipe’s standout technique of whipping eggs to airy perfection ensures a tender crumb without the need for traditional flours. In just 45 minutes, you can create this delicious dessert that's as easy to make as it is to enjoy. Serve it plain, or elevate the experience with a dusting of powdered erythritol for a finishing touch. With only 4 net carbs per serving, this low-carb sponge cake is ideal for tea time, dessert, or any moment that calls for a sweet, guilt-free treat!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 75 grams Erythritol
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 60 grams Unsalted butter, melted
• 1 tablespoon Lemon zest
• 60 ml Heavy cream

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a 9-inch round cake pan with parchment paper or lightly grease it.

Step 2

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

Step 3

In a separate large bowl, beat the eggs with an electric mixer for about 5 minutes, or until they are tripled in volume and pale yellow in color.

Step 4

Gently fold in the vanilla extract, melted butter, lemon zest, and heavy cream into the beaten eggs using a spatula, being careful not to deflate the eggs.

Step 5

Gradually fold the dry ingredients into the wet ingredients in three batches, ensuring there are no lumps and the mixture is well incorporated but not over-mixed.

Step 6

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

Step 7

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Allow the bizcocho to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Once cool, cut into slices and serve. Optionally, dust with some powdered erythritol before serving for an extra touch of sweetness.

Nutrition Facts

Serving size	(531.3g)

Amount per serving	% Daily Value*
Calories	1627.5

Total Fat 147.7g	0%
Saturated Fat 53.3g	0%
Polyunsaturated Fat g
Cholesterol 935.0mg	0%
Sodium 1347.4mg	0%
Total Carbohydrate 106.8g	0%
Dietary Fiber 14.0g	0%
Total Sugars 5.7g
Protein 51.5g	0%

Vitamin D 164IU	0%
Calcium 397.4mg	0%
Iron 7.8mg	0%
Potassium 316.7mg	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: 67.7%

Protein: 10.5%

Carbs: 21.8%