Low Carb Sponge Cake: Sugar Free and Full of Flavor!

Prepare to impress:

• Diabetics: By controlling your sugar intake, you can enjoy a sweet treat without guilt and prevent spikes in blood sugar levels.
• Low carb followers: Stay on track with a delicious and nutritious treat that fits perfectly into your eating plan.
• Sweet lovers: Try an irresistible flavor without sacrificing your health! This recipe will win you over.

Ingredients:

• 6 eggs: The base of the structure of our sponge cake, providing softness and volume. Separate the egg whites from the yolks for a better result.
• Low carb sweetener to taste: Use your favorite sweetener with low glycemic index, such as xylitol, erythritol or stevia. Adjust the amount according to your taste.
• 1/2 cup almond flour: Rich in proteins, fibers and fats Good, this flour guarantees flavor and texture to our sponge cake.
• 1/4 cup coconut flour: A source of fiber and with a slightly sweet flavor, coconut flour complements the structure of the sponge cake.
• 1/4 cup golden flaxseed meal: Packed with omega 3 and fiber, this flour contributes to the texture and nutritional benefits of the recipe.
• 1 tablespoon vanilla essence: A special touch of flavor that makes the sponge cake even more irresistible.
• 1 teaspoon baking powder: Essential for making the sponge cake fluffy and airy.
• 1 pinch of salt: Enhances the flavors and balances the sweetness of the sponge cake.

Preparation method:

1. Preheat the oven to 180°C: Set the stage for the magic to happen!
2. Grease a pan: Use butter, coconut oil or cooking spray to prevent the sponge cake from sticking.
3. Separate the egg whites from the yolks: This step is essential for the fluffy texture of the sponge cake. Beat the egg whites until stiff using a hand or electric whisk. Set aside.
4. Beat the egg yolks with the sweetener: In a bowl, mix the egg yolks and your favorite low-carb sweetener until you get a smooth, fluffy cream. Add the vanilla essence and stir well to incorporate the flavor.
5. Add the flours: Sift the almond, coconut and flaxseed flours into a separate bowl. Add the baking powder and salt and mix well with a whisk to combine.
6. Combine the mixtures: Gently pour the dry ingredients (flour, yeast and salt) over the egg yolk and sweetener cream. Stir carefully with a whisk or spatula until you obtain a homogeneous dough, without lumps.
7. Add the egg whites until stiff: Add the beaten egg whites to the batter little by little, stirring gently with a spatula to preserve the airy texture. Avoid beating too much so as not to lose the sponge cake's fluffiness.
8. Pour into the pan and bake: Carefully transfer the batter to the greased pan. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Wait for it to cool before unmolding: Be patient while the sponge cake dries and sets before removing it from the pan. This will ensure that it has the perfect texture.

Extra Tips:

• For an even fluffier sponge cake: Beat the egg whites until stiff peaks form.
• Special flavor: Add lemon zest