Low Carb Raspberry Chocolate Sponge Cake to go perfectly with a cup of tea at your next brunch.
There is an adorable little cafe down the street from us that brews a good cuppa tea and coffee for my husband. They also have this TO DIE FOR Raspberry Chocolate Sponge cake made our of almond flour with whipped cream. . . it is heaven.
We finally caved and split a slice. It was everything we thought it was going to be and more.
Except that this just meant we had to find a way of making this even more low carb. It was made with almond flour already so it was already on the right track but we had to elevate it more for our normal low carb days.
Sometimes you’ve got to treat yourself with something sweet like our Keto Chocolate Chip Cookies or our Keto Brownies. . . and now with your next cuppa keto coffee – Low Carb Raspberry Chocolate Sponge Cake. <3
HOW MANY NET CARB PER Low Carb Sponge Cake Square
1 Net Carbs per sponge cake square when dividing them into 12 squares. This does not account for any whipped cream so if you do add that make sure to substitute accordingly.
I’ve always been taught by nutritionists to subtract the sugar alcohols like erythritol to calculate the net carbs. As of last week though we found out that only about 50 percent of our readers do this!
My family does subtract the sugar alcohols and I’ll continue to provide that sugar alcohol grams above the nutrition card below and you can decide for yourself if you want to follow that. PLEASE do not shame or be mean to others who might do things a little differently. That is not what we are about here.
If you are new to this Low Carb/Keto lifestyle please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols.
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Low Carb Raspberry Chocolate Sponge Cake
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 cup melted butter or butter alternative
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 4 Tablespoons lemon juice
- 1/2 cup whole milk or dairy free alternative
- 1/8 teaspoon pure liquid stevia
- 1/2 cup raspberries
- 1/2 cup low carb chocolate chips
Instructions
- Preheat oven to 350 degrees F. Prepare a 9x13 pan by greasing with cooking spray or oil
- Mix almond flour, coconut flour, erythritol, xanthan gum and baking powder together in a large mixing bowl.
- Create a well into the center of dry ingredients, add extract, eggs, lemon juice, whole milk and liquid stevia. Mix until everything is well combined.
- Fold in chocolate chips and raspberries. Pour into prepared pan. Bake for 35-40 minutes, or until toothpick comes out clean.
This did not “pour” followed the recipe exactly. It was more like cookie dough. Added more liquid. Still still. Added another egg and more milk. Pressed it into the pan . I have a feeling it’s going to be bad. Not sure what’s wrong
Oh no! I’m very sorry that this did not turn out for you! By any chance did you switch the amounts needed of almond flour with coconut flour? We’ve made this recipe a couple times since along with our Low Carb Lemon Cake (which it’s based off of) many times with results that it was definitely pourable. It’s not runny but it should be more along the lines of a thicker pancake batter.