Low Carb Lemon Sponge Cake

Savor the zesty delight of this Low Carb Lemon Sponge Cake, a light and fluffy dessert that's bursting with citrusy flavor and perfect for keto and low-carb lifestyles. Made with a blend of almond and coconut flours, this gluten-free cake achieves its airy texture thanks to whipped egg whites folded delicately into the batter. Sweetened naturally with erythritol and infused with fresh lemon zest and juice, every bite delivers a refreshing tang without the guilt. This cake is easy to prepare in just 20 minutes, bakes to golden perfection in half an hour, and serves as a stunning centerpiece for any occasion. Garnish with a sprinkle of powdered erythritol or a hint of lemon zest for an elegant finishing touch. Perfect for sharing—or keeping all to yourself!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Coconut flour
• 1 tablespoons Baking powder
• 0.25 teaspoons Salt
• 6 large Eggs
• 0.75 cups Erythritol sweetener
• 1 teaspoons Vanilla extract
• 2 tablespoons Lemon zest
• 0.25 cups Lemon juice
• 0.25 cups Butter

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.

Step 2

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

Step 3

In a large mixing bowl, separate the egg whites from yolks. Set yolks aside and beat egg whites until soft peaks form.

Step 4

Gradually add erythritol sweetener to the egg whites while continuing to beat until stiff peaks form. Set aside.

Step 5

In another bowl, beat the egg yolks with vanilla extract, lemon zest, and lemon juice until smooth.

Step 6

Melt the butter and allow it to cool slightly. Slowly incorporate the cooled melted butter into the egg yolk mixture.

Step 7

Gently fold the almond flour mixture into the egg yolk mixture until just combined.

Step 8

Gently fold in one-third of the beaten egg whites into the batter to lighten it. Then, fold in the remaining egg whites, being careful not to deflate the batter.

Step 9

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

Step 10

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.

Step 12

Once cooled, you can decorate with additional lemon zest or a sprinkle of powdered erythritol for presentation if desired.

Nutrition Facts

Serving size	(833.0g)

Amount per serving	% Daily Value*
Calories	1988.6

Total Fat 155.6g	0%
Saturated Fat 48.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1247.6mg	0%
Sodium 2721.3mg	0%
Total Carbohydrate 264.0g	0%
Dietary Fiber 42.1g	0%
Total Sugars 13.9g
Protein 81.0g	0%

Vitamin D 255.0IU	0%
Calcium 535.3mg	0%
Iron 13.7mg	0%
Potassium 919.7mg	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: 50.4%

Protein: 11.7%

Carbs: 38.0%