KETO TRIFLE SPONGES
Category
Classical & MKD Recipes
Fat: 36.90g Protein: 14.87g CHO: 2.76g Kcal: 403 MKD 2.76g CHO TOTAL 0.46g CHO PER SPONGE
Notes
Mo’s tip: Store in an airtight container for up to a week or freeze. I made 6 sponges each weighing 15g after cooking. Once you have the values below, they are easy to add to other ingredients to make a trifle or Tiramisu. Each one gives: 6.15g fat / 2.47g protein / 0.46g CHO
Ingredients
- 51g Eggs
- 40g Ground almonds
- 10g Olive oil
- 15g Granulated sweetener
- You will also need ¼ teaspoon of LOW CARB GLUTEN FREE baking powder.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5
- Mix together the ground almonds and baking powder.
- Whisk the egg, oil and granular sweetener until light and frothy then gradually add the dry ingredients, whisking all the time.
- Place in EQUAL amounts on a non-stick baking sheet, shape to your choice, they do spread a little.
- Bake for approximately 10 – 12 minutes.
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CLICK HERE FOR DISCOUNTS.