Keto-Carnivore Zero-Carb Sponge is ideal for all layered desserts comparable to Tiramisù or Trifle.
This versatile sponge is HIGH in PROTEIN, LOW in CALORIES, and comprises NO FIBRE, NO NUTS and NO COCONUT.
It’s fast to whip-up and takes simply quarter-hour to bake.
Ultimate for anybody following a relaxed carnivore, ketovore, no-carb, no-fibre dietary regime. It’s significantly appropriate for individuals who expertise bloating or discomfort after ingesting baked gadgets that include added fibre comparable to oat fibre, psyllium, or bamboo fibre.
How you can Make Keto-Carnivore Zero-Carb Sponge
In the beginning, this isn’t meant to be eaten by itself, so don’t anticipate a sponge cake.
The feel is barely ‘memory-foam’ like, and a tad bit chewy, however it’s sturdy and absorbs liquids readily with out disintegrating. I created this for layered recipes, or to easily add texture and substance to an immediate dessert like whipped cream, ice cream, or yoghurt.
To make it, you simply want an electrical whisk, mixing bowls, a versatile silicone spatula and a baking tray. Plus weighing scales, as all the time.
Simply 10g every of egg white powder and whey protein isolate present the ‘flour’. Eggs present the liquid. A little bit of powdered sweetener and vanilla extract, plus a contact of xanthan gum, bicarbonate of soda and a pinch of salt full the combo.
You might omit the sweetener and vanilla extract should you want. The ensuing sponge shall be fairly flavourless, however nonetheless completely edible should you simply wish to add bulk to no matter you’re making.
So. Whip albumens and yolks individually, add the opposite elements, mix, pour into your baking tray, unfold evenly, and bake. Tremendous fast and tremendous easy.
Get pleasure from!
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smear slightly chilly butter over the underside and sides of a baking tray (33cm x 23cm measured internally) and line it with non-stick baking paper.
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pre-heat oven to 160°C static.
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crack open your eggs, inserting whites into a big mixing bowl, and yolks right into a small one.
3 eggs
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whip the whites with an electrical whisk on excessive pace till frothy, then add icing/powdered sweetener, salt and cream of tartar, and proceed to whip till you acquire a stiff meringue.
20 g icing sweetener, 1 pinch advantageous himalayan pink salt, ¼ tsp cream of tartar
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with out cleansing the whisk blades, whip the yolks with vanilla till they grow to be pale and creamy.
½ tsp vanilla extract
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weigh and blend remaining elements, tip them into the whipped yolks, and instantly whip to mix; the combination will thicken fairly rapidly.
10 g egg white powder, 10 g whey protein isolate, ⅛ tsp xanthan gum
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loosen this yolk combination by whisking in 1/4 of the whipped whites, then pour it into the whipped whites bowl.
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mix manually utilizing the indifferent balloon whisk, then scoop the fluffy batter into your baking tray (don’t fear should you see tiny specks), and unfold it evenly edge to edge, squaring the corners.
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bake for quarter-hour.
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take away from oven and permit the sponge to chill for five minutes.
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flip it, and take away the paper gently (for a neater end result, peel the paper by maintaining it low and parallel to the sponge).
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relaxation the upside-down sponge over a rack for a few minutes, to permit any residual moisture to evaporate, then minimize it as required for the dessert you propose to make.
This sponge is barely chewy and never a ‘cake’ meant to be eaten by itself. It’s perfect if you wish to present bulk to a creamy dessert, and it’s finest moistened with milk, espresso, and so on.
The baking tray measurements don’t should be precise. Clearly, a smaller one will create a taller sponge and a bigger one will lead to a thinner sponge.
Measure your elements precisely with metric kitchen scales:
Meals Scales UK
Meals Scales U.S.
Serving: 1sixth | Energy: 53kcal | Carbohydrates: 0g | Protein: 6.8g | Fats: 2.8g
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