SUGAR FREE LOW CARB SIMPLE SPONGE CAKE

Looking for a sponge cake without fuss? Try this sugar free low carb simple sponge cake. Moist, tasty and versatile. You won’t be disappointed!Ingredients

• 250g ricotta
• 100g erythritol (click HERE for U.S. option)
• 1 tsp pure stevia powder (click HERE for U.S. option)
• 3 large eggs
• 100g melted unsalted butter
• 70g lupin flour (click HERE for U.S. option) (click HERE for International option – use code CmV5vIU8 for discount at checkout) N.B. Reduce to 50g if using fresh ricotta from the deli counter, which is much drier than the packaged varieties.
• 2 tsp baking powder
• pinch of fine Himalayan pink salt (U.S. option HERE)
• a sprinkle of Sukrin icing ‘sugar’ (or make your own)

Instructions

1. pre-heat oven to 160C fan (175C static).
2. melt butter in the microwave on low setting and set aside to cool down.
3. using a hand whisk, blend ricotta, erythritol and stevia
4. whisk in whole eggs, one at a time, then add melted butter and whisk a little more.
5. add sieved flour and baking powder, plus salt, and mix well.
6. pour cake mix into a 24cm x 24cm silicone oven mould or similar (unless using silicone, make sure to butter the mould first).
7. bake for about 30 mins until golden brown.
8. allow to cool completely before serving with a little sugar free icing sugar sprinkled on top.

NotesMacros if using Philadelphia cheese: Kcals 173; F 14.6g; C 2.2g; P 6.7g.
Macros if using Mascarpone cheese (Lovilio): Kcals 231; F 21.6g; C 1.9g; P 6.3g.