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Low Carb Raspberry Chocolate Sponge Cake

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Low Carb Raspberry Chocolate Sponge Cake to go perfectly with a cup of tea at your next brunch.

Low Carb Raspberry Chocolate Sponge Cake

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

Low Carb Raspberry Chocolate Sponge Cake

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.

Low Carb Raspberry Chocolate Sponge Cake

YOU MIGHT ALSO ENJOY:

  • Low Carb Keto Taco Stuffed Peppers
  • Low Carb Pork Chop Recipes
  • Low Carb Chicken Stir Fry Recipe

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Low Carb Raspberry Chocolate Sponge Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Low Carb Raspberry Chocolate Sponge Cake to go perfectly with a cup of tea at your next brunch.

Course: Dessert
Cuisine: Gluten-Free, Keto, Low Carb
Keyword: Low Carb Sponge Cake
Yield: 12
Calories: 195 kcal
Author: Lindsay
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
  1. Preheat oven to 350 degrees F. Prepare a 9x13 pan by greasing with cooking spray or oil

  2. Mix almond flour, coconut flour, erythritol, xanthan gum and baking powder together in a large mixing bowl.

  3. 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.

  4. Fold in chocolate chips and raspberries. Pour into prepared pan. Bake for 35-40 minutes, or until toothpick comes out clean.

Recipe Notes

Please note that there are 72 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.

Total of 6 grams sugar alcohol per slice if you slice into 12 bars.

Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.

Nutrition Facts
Low Carb Raspberry Chocolate Sponge Cake
Amount Per Serving (1 slice)
Calories 195 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 73mg 24%
Sodium 71mg 3%
Potassium 82mg 2%
Total Carbohydrates 12g 4%
Dietary Fiber 5g 20%
Sugars 1g
Protein 6g 12%
Vitamin A 4.5%
Vitamin C 3.9%
Calcium 9%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
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October 4, 2018 Filed Under: 1 Net Carb Per Serving, Cake, Dessert 2 Comments

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Lovely comments

  1. G says

    October 16, 2018 at 5:13 pm

    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

    Reply
    • Lindsay says

      October 18, 2018 at 6:23 am

      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.

      Reply

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Hi, I'm Lindsay!

As a clean eater, I’ve become frustrated with the number of low carb recipes that call for a "box of something" as an ingredient. There are so many FAKE low carb foods out there. I mean, they are low in carbs, but the ingredients often leave me scratching my head.

I may not want carbs, but that doesn’t mean I want to replace them with chemicals and garbage! So I started applying low carb eating to my usual clean eating ways, and so far, it's working great!

Join me and my family on our low-carb life.

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