Keto-Carnivore Zero-Carb Sponge – Queen Keto

Keto-Carnivore Zero-Carb Sponge is perfect for all layered desserts such as Tiramisù or Trifle.

This versatile sponge is HIGH in PROTEIN, LOW in CALORIES, and contains NO FIBRE, NO NUTS and NO COCONUT.

It’s quick to whip-up and takes just 15 minutes to bake.

Ideal for anyone following a relaxed carnivore, ketovore, no-carb, no-fibre dietary regime. It is particularly suitable for those who experience bloating or discomfort after ingesting baked items that contain added fibre such as oat fibre, psyllium, or bamboo fibre.

How to Make Keto-Carnivore Zero-Carb Sponge

First and foremost, this is not intended to be eaten on its own, so don’t expect a sponge cake.

The texture is slightly ‘memory-foam’ like, and a tad bit chewy, but it’s sturdy and absorbs liquids readily without disintegrating. I created this for layered recipes, or to simply add texture and substance to an instant dessert like whipped cream, ice cream, or yoghurt.

To make it, you just need an electric whisk, mixing bowls, a flexible silicone spatula and a baking tray. Plus weighing scales, as always.

Just 10g each of egg white powder and whey protein isolate provide the ‘flour’. Eggs provide the liquid. A bit of powdered sweetener and vanilla extract, plus a touch of xanthan gum, bicarbonate of soda and a pinch of salt complete the mix.

You could omit the sweetener and vanilla extract if you prefer. The resulting sponge will be pretty flavourless, but still perfectly edible if you just want to add bulk to whatever you’re making.

So. Whip albumens and yolks separately, add the other ingredients, combine, pour into your baking tray, spread evenly, and bake. Super quick and super simple.

Enjoy!

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• smear a little cold butter over the bottom and sides of a baking tray (33cm x 23cm measured internally) and line it with non-stick baking paper.

• pre-heat oven to 160°C static.

• crack open your eggs, placing whites into a large mixing bowl, and yolks into a small one.

  3 eggs

• whip the whites with an electric whisk on high speed until frothy, then add icing/powdered sweetener, salt and cream of tartar, and continue to whip until you obtain a stiff meringue.

  20 g icing sweetener, 1 pinch fine himalayan pink salt, ¼ tsp cream of tartar

• without cleaning the whisk blades, whip the yolks with vanilla until they become pale and creamy.

  ½ tsp vanilla extract

• weigh and mix remaining ingredients, tip them into the whipped yolks, and immediately whip to combine; the mixture will thicken quite quickly.

  10 g egg white powder, 10 g whey protein isolate, ⅛ tsp xanthan gum

• loosen this yolk mixture by whisking in 1/4 of the whipped whites, then pour it into the whipped whites bowl.

• combine manually using the detached balloon whisk, then scoop the fluffy batter into your baking tray (don’t worry if you see tiny specks), and spread it evenly edge to edge, squaring the corners.

• bake for 15 minutes.

• remove from oven and allow the sponge to cool for 5 minutes.

• flip it, and remove the paper gently (for a neater result, peel the paper by keeping it low and parallel to the sponge).

• rest the upside-down sponge over a rack for a couple of minutes, to allow any residual moisture to evaporate, then cut it as required for the dessert you intend to make.

Nutrition for the whole sponge: Kcal 320, NC 0g, P 41g, F 17g.
This sponge is slightly chewy and not a ‘cake’ intended to be eaten on its own. It is ideal if you want to provide bulk to a creamy dessert, and it’s best moistened with milk, coffee, etc.
The baking tray measurements don’t have to be exact. Obviously, a smaller one will create a taller sponge and a larger one will result in a thinner sponge.
Measure your ingredients accurately with metric kitchen scales:
Food Scales UK
Food Scales U.S.

Serving: 16th | Calories: 53kcal | Carbohydrates: 0g | Protein: 6.8g | Fat: 2.8g

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