TPH KETO DESSERTS

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Adapted from:http://joepastry.com/2009/how_to_make_genoise_batter/

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This recipe makes one 18" by 13" thin sheet cake / OR one 9" round cake / OR 10 cupcakes

Servings: 10 
 

140g almond flour OR other nut flour

10g psyllium husk powder OR 25g coconut flour
(optional) 30g butter (Note: leave out the butter completely if you are making tres leches cake or any other dessert in which the sponge cake needs be soaked in lots of liquid)
1/2 teaspoon salt
6 large eggs (~55g each)
100g powdered isomalt or sorbitol (for a lower-carb cake, you can substitute all of this for powdered erythritol or xylitol, but the resulting texture and structure will not be quite as good)

100g powdered erythritol or xylitol

(optional) 1 teaspoon vanilla

1 tsp. baking powder

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Preheat the oven to 170C/340F.
Line a baking pan with baking paper or a non-stick baking mat.
Sift the almond flour, psyllium husk, and baking powder together into a medium bowl.

Melt the butter in a small saucepan and set aside.

Pour the sweeteners into the mixer bowl, add the eggs and beat the mixture on medium high until it’s very light and foamy, about triple its original volume (this will take  at least 5 minutes with a stand mixer).

Add the vanilla and salt and beat an additional 10-15 seconds.

Pour a cup or so of the egg foam into the cooled melted butter and stir it until it’s completely incorporated, then gently pour the mixture back into the mixer bowl (this eases the incorporation of the butter into the batter).

Next, re-sift the flour substitute mixture into the mixer bowl and carefully fold until the flour mixture and the butter-egg mixture are completely incorporated. Gently pour the batter into the prepared pan.

Bake until the cake is a pale gold color and springs back lightly when touched. About 15-20 minutes for cupcakes, 25-30 for a large single cake.

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Nutrition Comparison:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

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Classic Genoise Sponge Cake (1 serving):           kcal 206 / net Carbs 30g / Sugar 20g / Fat 10g / Protein 7g

(w/ butter)

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TPH Low-Carb Sponge Cake (1 serving):              kcal 136 / net Carbs 2g / Sugar 0g / Fat 13g / Protein 9g

(w/ butter and only erythritol for sweetening)

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