When I try and adapted or imagined recipe, I never know what will come out, but hoping I will be able to transform it into another low carb recipe, I always go through with it. Today I discovered two things: that almond flour makes an excellent sponge cake and that low carb sweeteners create a perfect meringue, which encourages me to test some LCHF french macarons some day.
6 egg whites + 6 yolks
6 tbsp almond meal
60 grams liquid sweetener of choice
2 tbsp black cocoa
2 tbsp low carb chocolate syrup – Walden Farms
Beat the six whites until you form stiff peaks, then gradually add the sweetener. Beat them until your meringue becomes light and shinny. In another bowl, slightly beat the yolks, then add them to the meringue and fold them with great care, to keep the air inside. After that, pour the almond flour and fold in the same way. At the end, take about one third of the batter, place it in a clean bowl and mix it with the cocoa powder and the syrup. In a tall oven tray, pour the white batter at the bottom, then the chocolate batter on the surface. Mix them a bit with a fork, then put the cake in the oven for about 15 minutes. The entire batch of low carb sponge cake has only 20 grams of carbs, with only 1.5 carbs per slice. Enjoy!