LoCarb Citrus Sponge Cake

LoCarb Citrus Sponge Cake
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 70.9
  • Total Fat: 10.1 g
  • Cholesterol: 87.4 mg
  • Sodium: 32.1 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.7 g

View full nutritional breakdown of LoCarb Citrus Sponge Cake calories by ingredient


A low carb sponge cake with coconut flour. A low carb sponge cake with coconut flour.
Number of Servings: 12


    5 large- Eggs at room temperature, separated
    3 tbsp- Splenda No Calorie Sweetener
    1.5 tsp- Real Orange Extract (Alcohol base, no added sugar)
    0.5 tsp- Real Lemon Extract (Alcohol base, no added sugar)
    3 tbsp- Coconut Flour
    6 tbsp- Heavy Whipping Cream
    0.5 tsp- Cream of tartar


Suitable for Atkins OWL phase.


Pre-heat oven to 325 oF.
Grease muffin tin with butter and set aside.

Separate eggs over small bowl. Any trace of yolk in the whites will cause cake sponge cake to not rise properly. As each egg is successfully separated pour into yolks and whites in to different bowls.

Yolk mix- Use hand mixer to blend splenda into yolks. Then add extracts, coconut flour, and whipping cream. Blend until smooth.

Clean and dry beater thoroughly before starting on whites mixture. Any trace of yolk or water can cause cake to not rise.

Whites- Add cream of tartar to whites and blend until very stiff. Whites will not slump when beater is removed.

Carefully fold yolk mix into whites with over and under movement. You should end up with very foamy slightly yellow batter. Avoid breaking down egg whites.

Use large spoon to carefully fill muffin tin with batter. Bake until done, approximately 30 minutes. Edges of top will be golden brown and toothpick will be dry when stuck in center.

Serving Size: 12 individual cakes