Keto sponge cake with blueberries

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  • 9.5 oz flour (I used almond flour in this preparation, and if you want it to be keto, it has to be almond flour, you shouldn’t change it)
  • 4 oz allulose
  • 5 medium-sized eggs
  • A pinch of salt for the egg whites
  • 2.4 oz whipping cream at room temperature
  • 1 tsp baking powder
  • 7 oz blueberries
  • 4 tbsp vanilla extract
  • Zest of 6 lemons


This cake is baked in the oven for about 45 minutes or until you insert a toothpick and it comes out dry.

Before putting in the oven, cover with aluminum foil; since it’s almond flour, in other words ground almond, it will burn on top and be raw inside, so don’t forget the aluminum foil. Also, don’t open the oven until 70% of the time has passed; if you open it before that time, the sponge will fall.

This mixture is more liquid than a typical sponge, so don’t panic if you see it more liquid. Everything is under control; the important thing is that you get the same runny dough but thicker.

And finally, I forgot to show you when I added the lemon zest and added it with the appliance running in a drizzle after the allulose.


Preparation video link:


Recipe by: @adelgazaen24