Keto Carnivore Sponge Cake
This Keto/Carnivore Sponge Cake is nut free and dairy free with many uses. It is great when frosted or used as a shortcake with Blueberries or Strawberries and topped with whipped cream.
Servings: 8
Calories: 84kcal
Ingredients
- 6 eggs separated
- 62 grams xylitol or any keto sweetener
- 30 grams egg white powder
- 1 tsp vanilla
- 1 tsp gelatin
Instructions
- In a large mixing bowl using a hand mixer, beat the egg whites to a stiff peak
- In a medium bow using a hand mixer, beat the egg yolks until they become light in color
- Add the sweetener to the egg yolks and beat until it becomes a cream color
- Add the egg white powder, vanilla, and gelatin to the egg yolks and beat until well combines
- Fold the egg yolk mixture into the egg whites until no well incorporated
- Pour the mixture into a silicone cake pan and bake in 350 F oven for 20 minutes
- Remove from the oven and let cool
Notes
This sponge cake can be used as a regular cake and frosted.
It make a great base for strawberry shortcake.
This can also be use for rolled cakes such as jelly roll.
It can be split into 2 cake pans or made in just 1.
Almost all of the carbs in this recipe comes from the keto sweetener
Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sugar: 0.4g