Flourless Berry Sponge Recipe (coconut flour)
By ditchthecarbs.com
This popular keto sponge cake (keto Victoria sponge) is soft and delicious, sprinkled with sugar-free sweetener, and served with whipped cream or yogurt. An easy flourless cake that's sugar-free cake and diabetic-friendly.
Servings: 10
NET Carbs: 2.2g
Protein: 5.4g
Fat: 13g
Ingredients
- 110 g (1 stick) butter melted
- 50 g (½ cup) coconut flour
- 4 tablespoon (4 tablespoon) granulated sweetener of choice or more, to your taste
- 2 teaspoon (2 teaspoon) vanilla extract
- 1 teaspoon (1 teaspoon) baking powder
- 8 (8 ) eggs - medium
- 100 g (1 cup) frozen berries
Instructions
- Mix the melted butter, coconut flour, sweetener, vanilla, and baking powder together until smooth.
- Add the eggs one by one, mixing in between each addition.
- Pour into a prepared baking dish, I use a silicon cake dish.
- Press each frozen berry evenly into the cake. This allows the berries to be evenly distributed and not clump together. It also stops the cake from turning pink!
- Bake at 180C/350F for 20-25 minutes until cooked in the centre.
- Serve with whipped cream or yogurt and berries.
Serving: 1slice (makes 10) | Calories: 158.3kcal | Total Carbohydrates: 4.6g | Protein: 5.4g | Fat: 13g | Sodium: 131.8mg | Potassium: 108.5mg | Fiber: 2.4g | Sugar: 1g | Vitamin A: 468.3IU | Vitamin B1: 0.02mg | Vitamin B6: 0.1mg | Vitamin B12: 0.3µg | Vitamin C: 2.6mg | Vitamin D: 0.7µg | Vitamin E: 0.7mg | Vitamin K: 1.7µg | Calcium: 42.5mg | Folate: 19µg | Iron: 0.8mg | Magnesium: 6.9mg | Selenium: 10.9µg | Zinc: 0.5mg | NET carbs: 2.2g