Keto Raspberry Jam Sponge Cake Recipe
Ingredients:
For the Cake:
1.5 liters unsweetened almond milk (or other low-carb milk alternative)
1/2 cup erythritol or monk fruit sweetener (as a sugar substitute)
3 tablespoons almond flour (instead of regular flour)
1 tablespoon coconut flour (instead of starch)
1 egg yolk
1 teaspoon vanilla extract (instead of vanilla package)
1 tablespoon unsalted butter
1 package of low-carb almond flour cookies (instead of burčak biscuits)
For the Raspberry Sauce:
1 cup raspberries (fresh or frozen, unsweetened)
1 teaspoon erythritol or monk fruit sweetener (as a sugar substitute)
1/2 cup water
1 tablespoon coconut flour (instead of starch)
Instructions:
- Prepare the Cake Base:
Heat the Milk: In a saucepan, heat the unsweetened almond milk over medium heat until it starts to steam.
Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, and erythritol.
Add Egg Yolk: Beat the egg yolk and add it to the flour mixture, mixing well.
Thicken the Mixture: Slowly pour the heated almond milk into the flour mixture while whisking continuously to avoid lumps. Return the mixture to the saucepan.
Cook the Mixture: Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency.
Add Flavorings: Remove from heat and stir in the vanilla extract and butter until smooth.
Assemble: Layer the bottom of a serving dish or individual cups with a layer of the low-carb almond flour cookies. Pour the thickened custard over the cookies.
- Prepare the Raspberry Sauce:
Cook Raspberries: In a small saucepan, combine the raspberries, erythritol, and water. Cook over medium heat until the raspberries break down and release their juices.
Thicken the Sauce: In a small bowl, mix the coconut flour with a little cold water to create a slurry. Slowly stir the slurry into the raspberry mixture and cook until the sauce thickens.
Strain the Sauce (Optional): For a smoother sauce, strain the raspberry mixture through a fine mesh sieve to remove the seeds.
- Final Assembly:
Top the Cake: Pour the raspberry sauce over the custard layer in the dish or cups.
Chill: Refrigerate for at least 2 hours to allow the flavors to meld and the cake to set.
- Serve:
Serve chilled as a refreshing keto dessert, garnished with a few extra raspberries or a dollop of whipped cream if desired.
Tips:
Sweeteners: Adjust the amount of erythritol or monk fruit sweetener according to your taste preference.
Thickening: Coconut flour acts as a thickener in both the custard and the sauce. If you prefer a thicker consistency, you can add a bit more coconut flour.
Storage: This cake can be stored in the refrigerator for up to 3 days. The flavors may intensify over time.
Nutrition Information (per serving, assuming 8 servings):
Calories: ~180 kcal
Carbs: ~4g net carbs (depends on specific brands used)
Protein: ~6g
Fat: ~14g
Fiber: ~3g
This keto-friendly raspberry jam sponge cake offers a delightful, low-carb treat with all the flavors you love, without the added sugars and carbs!