Savory Keto Zucchini Sponge Cake

Name: Savory Keto Zucchini Sponge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: zucchini - 10.5 oz (300 g); eggs - 4 pcs.; cream cheese - 2.8 oz (80 g); olive oil - 1 2/3 tbsp (25 ml); almond flour - 3.5 oz (100 g); baking powder - 0.3 oz (8 g); salt - 1 tsp.; chives - 1 tsp.; dill - about 1 tbsp. chopped fresh; husk - 0.5 oz (15 g)

Valeria

MasterChef

15258025

Translated by

Nadia Galinova

Image: Valeria

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25/06/2023

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Preparation

20 min.

Cooking

25 min.

Тotal

45 min.

Servings

"Savory Keto Zucchini Sponge Cake, which you can also make into small juicy savory muffins"

Ingredients

zucchini - 10.5 oz (300 g)
eggs - 4 pcs.
cream cheese - 2.8 oz (80 g)
olive oil - 1 2/3 tbsp (25 ml)
almond flour - 3.5 oz (100 g)
baking powder - 0.3 oz (8 g)
salt - 1 tsp.
chives - 1 tsp.
dill - about 1 tbsp. chopped fresh
husk - 0.5 oz (15 g)

measures

Savory Cake

How to make

Grate the zucchini, season them with salt and set them aside.

The eggs are separated into yolks and whites. Cream cheese is added to the yolks and the mixture is beaten. Gradually add the rest of the ingredients - olive oil, flour, baking powder, spices. Everything is mixed with a spatula or spoon.

The zucchini are squeezed well. They are added to the mixture with the yolks and everything is mixed with a spatula.

The egg whites are beaten into a fluffy white mixture. Then the husk and the other mixture are added to them. Mix well with a spatula.

The mixture is poured into a suitable mold. Bake the delicious savory sponge cake in a preheated oven at 360°F (180°C) for about 30 minutes.

The baking time for the Savory Keto Zucchini Sponge Cake depends on the oven, mine is gas.

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