Mini Keto Sponge Cakes

Mini Keto Sponge Cakes

Ingredients:

1. 1 Cup Ricotta 250g / 8.5 oz (low fat)

2. 1/3 Cup Stevia or monk fruit or xylitol

3. 3 Eggs

4. 7 Tbsp Butter Melted

5. 3/4 Cup Almond Flour

6. 1 tsp baking powder

7. 1/2 tsp Salt

Directions:

1. 
   

Preheat oven to 160C (340F)

1. 
   

Using an electric mixer, beat the ricotta and erythritol together.

1. 
   

Whilst mixing, add in eggs, 1 at a time.

1. 
   

Add melted butter, almond flour, baking soda and salt

1. 
   

Pour mixture into your desired baking size, or a baking paper lined 22cm X 22cm baking tin (9″ X 9″)

1. 
   

Bake for 30 – 40 mins until it passes the skewer test.