SPONGE CAKE using BETAQUIK
24th June 2020
FAT: 29.34g PRO: 11.41g CHO: 4.97g Kcals: 330
Notes
If you would rather not make the jam you could use a sugar reduced one. The average brand would allow 15g of Jam and would add 5g of carbs to the recipe.
Check the labels as they do vary quite a lot!
Ingredients
- 93g Betaquik
- 12g Ground Almonds
- 30g Eggs, chicken, white, raw
- 7g Eggs, chicken, yolk, raw
- 21g Keto Jam
- 6g Psyllium Husk
- 20g Ultra Fine Fiberflour from Lonjevity Foods
Instructions
- You will also need 12g of TRUVIA Granular sweetener 2g Barkat Baking Powder and a few drops Vanilla extract RESERVE the Jam
- Preheat oven 180c/ Fan 160c/ Gas 5
- Mix together the Ground Almonds, Fiberflour, psyllium husk & Truvia
- Beat the egg yolk, egg white and vanilla into the Betaquik
- Add the Betaquik mixture to the dry ingredients and combine well
- Leave the mixture to thicken this will take approx 5 mins
- Place in two 4 inch cake tins. Line the bottom to prevent sticking.
- Cook for approx 20 mins. Cool in the tin for a few minutes before turning out.
- When cold sandwich together with the Keto Jam
- This has a similar texture to fatless sponge it is very light.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.