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Keto Sponge Cake
Course
Dessert
Cuisine
Gluten Free, Low Carb / Keto, Vegetarian
Calories
310
kcal
Author
FatForWeightLoss (Aaron Day)
Ingredients
1
Cup
Ricotta
250g / 8.5 oz
1/3
Cup
Erythritol
3
Eggs
7
Tbsp
Butter
Melted
3/4
Cup
Almond Flour
1
tsp
baking powder
1/2
tsp
Salt
Instructions
Preheat oven to 160C (340F)
Using an electric mixer, beat the ricotta and erythritol together.
Whilst mixing, add in eggs, 1 at a time.
Add melted butter, almond flour, baking soda and salt
Pour mixture into your desired baking size, or a baking paper lined 22cm X 22cm baking tin (9" X 9")
Bake for 30 - 40 mins until it passes the skewer test.
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Nutrition Facts
Keto Sponge Cake
Amount Per Serving (115 g)
Calories
310
Calories from Fat 257
% Daily Value*
Fat
28.5g
44%
Saturated Fat 13g
81%
Carbohydrates
10g
3%
Fiber 7g
29%
Protein
11g
22%
* Percent Daily Values are based on a 2000 calorie keto diet.
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