Low Carb Raspberry Chocolate Sponge Cake
Low Carb Raspberry Chocolate Sponge Cake to go perfectly with a cup of tea at your next brunch.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
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.
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.
Serving: 1slice | Calories: 195kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 71mg | Potassium: 82mg | Fiber: 5g | Sugar: 1g