How to make
This keto sponge cake recipe looks stunning enough to serve on a special occasion - but it's also easy enough to make anytime you need a chocolate temptation!
A recipe for keto chocolate sponge cake with only 5.6 g of net carbohydrates and a stunning presentation! Cakes with nuts can be difficult, but these tips will help yours to bake well and easily:
Grease the baking pan well. It is common for it to stick to the baking pan, but there is a simple solution: Grease the baking pan profusely!
Use ingredients, which are at room temperature. It is important that the butter, milk, eggs and sour cream are at room temperature, so that they do their job properly. If they are cold, the butter will harden when you mix them.
Be patient. Baking cakes with nuts takes longer than most other cakes, so resist the urge to open the oven.
Cool before glazing. If the chocolate sponge cake is still warm, most of the glaze will soak into the sponge cake and the rest will drip from it. Preheat the oven to 350°F (177°C). Grease a baking pan or two sponge cake tins and set them aside.
In a large bowl, beat the monk sweetener, cocoa powder, almond flour and baking powder and set the mixture aside.
In a second large bowl with a hand mixer, beat the butter, until a fluffy mixture is obtained. Beat the eggs, almond milk, sour cream and vanilla, until a smooth mixture is obtained.
Gradually add the dry ingredients to the wet ones, while beating with a hand mixer.
Transfer the cake batter into the prepared baking pan. Bake for 40-45 minutes or until the toothpick, which you will place in the center, comes out almost clean.
Remove the sponge cake from the oven and leave it to cool in the baking pan for about 30 minutes. Then turn the sponge cake over onto a cooling rack and cool it completely.
Meanwhile, add the chocolate chips and heavy cream into a water bath and stir constantly, until the chocolate shavings melt.
Once the Christmas sponge cake has cooled completely, spread it with the glaze and leave it for a while before serving. Use your imagination to decorate it and enjoy!
Storage: Store it in the refrigerator for up to 1 week. If possible, avoid glazing, until just before serving.
