Sugar-Free Bizcocho
Indulge guilt-free with this delectable Sugar-Free Bizcocho, a light and fluffy Spanish-inspired cake that’s perfect for those seeking a refined sugar alternative without sacrificing flavor. Made with wholesome almond flour, a splash of almond milk, and naturally sweetened with stevia, this dessert delivers a moist, tender crumb while remaining low-carb and gluten-free. A hint of lemon zest adds a refreshing brightness, and the optional swirl of raspberry puree elevates it with a touch of fruity elegance. Quick and easy to prepare, this soft, golden cake comes together in just under an hour, making it perfect for everything from casual tea breaks to special occasions. Slice it up and serve with a dollop of sugar-free whipped cream or a spoonful of creamy yogurt for a truly satisfying treat!
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Ingredients
- 150 grams Almond Flour
- 10 grams Baking Powder
- 1 pinch Salt
- 4 large Eggs
- 5 ml Vanilla Extract
- 50 grams Stevia Sweetener
- 60 ml Almond Milk
- 60 ml Olive Oil
- 1 teaspoon Lemon Zest
- 50 ml Raspberry Puree (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 20 cm (8 inch) round cake pan with olive oil or line with parchment paper.
Step 2
In a medium-sized bowl, sift together the almond flour, baking powder, and salt. Set aside.
Step 3
In a separate large bowl, beat the eggs with an electric mixer on medium speed until they become thick and pale, about 5 minutes.
Step 4
Add the vanilla extract, stevia sweetener, almond milk, olive oil, and lemon zest to the beaten eggs. Mix on low speed until well combined.
Step 5
Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
Step 6
Pour the batter into the prepared cake pan, spreading it evenly.
Step 7
If using raspberry puree, gently swirl it into the batter with a toothpick or small spatula for a marbled effect.
Step 8
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Step 9
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 10
Once cooled, slice the bizcocho and serve plain or with a dollop of sugar-free whipped cream or yogurt. Enjoy your guilt-free dessert!
Nutrition Facts
| Serving size | (586.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1735.6 |
| Total Fat 151.9g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 744mg | 0% |
| Sodium 1436.4mg | 0% |
| Total Carbohydrate 100.1g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 13.3g | |
| Protein 58.3g | 0% |
| Vitamin D 183.8IU | 0% |
| Calcium 551.9mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 390.1mg | 0% |
Source of Calories