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Description
A light and fluffy sugar-free sponge cake topped with tangy sour cherries. Perfect for those watching their carb intake.
Ingredients
Scale
- 4 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or preferred sugar substitute)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup sour cherries (fresh or frozen)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Separate egg whites and yolks into two bowls.
- Beat egg whites until stiff peaks form.
- In another bowl, mix egg yolks, erythritol, melted butter, and vanilla extract.
- Combine almond flour, coconut flour, baking powder, and salt in a separate bowl.
- Gradually fold dry ingredients into the egg yolk mixture.
- Gently fold in beaten egg whites until fully incorporated.
- Pour batter into the prepared pan and top with sour cherries.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh sour cherries for the best flavor.
- Replace erythritol with stevia or monk fruit if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg