Low Carb Classic Bolu (Indonesian Sponge Cake)

Indulge in the fluffiness of a timeless favorite with this Low Carb Classic Bolu, a healthier twist on the traditional Indonesian sponge cake. This keto-friendly recipe swaps out regular flour for almond flour and sugar for erythritol, making it perfect for those watching their carb intake. Light-as-air egg whites and a delicate fold technique create a moist and tender crumb, while hints of vanilla and lemon zest elevate the flavor profile. With just 20 minutes of prep time and a quick bake, this low-carb bolu is an effortless yet elegant treat, ideal for dessert or paired with tea. Enjoy guilt-free indulgence without compromising on tradition!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 120 grams almond flour
• 70 grams granulated erythritol
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 60 grams unsalted butter, room temperature
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 0.5 teaspoon cream of tartar

Directions

Step 1

Preheat the oven to 175°C (350°F). Line a 20 cm (8-inch) round cake pan with parchment paper and lightly grease the sides.

Step 2

In a large mixing bowl, combine the almond flour, 50 grams of erythritol, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.

Step 3

In a separate bowl, cream the butter using an electric mixer until pale and fluffy. Add the egg yolks one at a time, beating well after each addition.

Step 4

Mix in the vanilla extract and lemon zest into the butter and egg yolk mixture. Gradually add the dry ingredients to this mixture, blending until smooth and combined.

Step 5

In another clean bowl, whip the egg whites with the cream of tartar using a mixer on medium speed until soft peaks form.

Step 6

Gradually add the remaining 20 grams of erythritol to the egg whites, increasing the mixer speed to high until stiff peaks form.

Step 7

Gently fold one-third of the egg whites into the almond flour mixture to lighten it. Carefully fold in the remaining egg whites in two additions, making sure not to deflate the batter.

Step 8

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

Step 9

Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Step 10

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

Nutrition Facts

Serving size	(465.3g)

Amount per serving	% Daily Value*
Calories	1431.4

Total Fat 127.9g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat g
Cholesterol 875.0mg	0%
Sodium 1922.6mg	0%
Total Carbohydrate 101.6g	0%
Dietary Fiber 13.2g	0%
Total Sugars 5.7g
Protein 51.5g	0%

Vitamin D 193.6IU	0%
Calcium 387.5mg	0%
Iron 8.0mg	0%
Potassium 551.5mg	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: 65.3%

Protein: 11.7%

Carbs: 23.0%