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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
  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*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 73mg24%
Sodium 71mg3%
Potassium 82mg2%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 1g1%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.