Low Carb Raspberry Chocolate Sponge Cake

Image of Low Carb Raspberry Chocolate Sponge Cake square with whipped cream on top.

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

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Gluten-Free, Keto, Low Carb

Keyword: Low Carb Sponge Cake

Servings:

Calories: 195kcal

Author: Bailey

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.

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