How to make
I use stevia and erythritol, which are 1:1 with sugar.
The sponge cake mold has an outer diameter of 8″ (20 cm), an inner diameter of 6.5″ (16.5 cm).
If you like it sweeter, add a little more sweetener.
Preparation:
The zucchini are grated, salted and left for a short time. Then strain well through cheesecloth or strainer.
The yolks and whites are separated. Place the yolks in a blender along with the tahini, zucchini and vanilla. Blend very nicely. Then add all the other ingredients and blend very well again. The resulting mixture is poured into a bowl.
The egg whites are beaten well and gradually added to the other mixture.
The baking pan is greased with a little butter (or coconut oil) and then the mixture is poured.
I baked the chocolate sponge cake in the air fryer.
Turn on the air fryer to heat up on the bake program for 5 minutes at 390°F (200°C). After the time is up, set the program to 320°F (160°C) and bake for 20 minutes.
Finally, bake for another 10 minutes at 340°F (170°C).
You can also bake the keto zucchini sponge cake in a preheated oven at 360°F (180°C) for about 30 minutes.
