Keto High-Protein Vanilla Sponge Cake Recipe
This Keto High-Protein Vanilla Sponge Cake is fluffy, moist, and surprisingly light — all while staying low-carb and packed with clean protein. It tastes like a classic vanilla cake but supports muscle recovery, weight loss, and keto goals. Perfect for cravings, post-workout treats, or guilt-free celebrations.
Ingredients
- 1 cup almond flour
- ¼ cup vanilla whey isolate
- 2 tbsp coconut flour
- 3 eggs
- ½ cup Greek yogurt
- 3 tbsp butter
- ⅓ cup allulose
- 2 tsp vanilla
- 2 tsp baking powder
- Pinch salt
Instructions
- Preheat the oven to 325°F (165°C). Line an 8-inch cake pan with parchment.
- In a large mixing bowl, use a hand mixer to beat the eggs for 2–3 minutes until pale and frothy.
- Add the sweetener, Greek yogurt, melted butter, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together almond flour, coconut flour, whey isolate, baking powder, and salt.
- Add the dry mixture to the wet mixture and fold gently using a silicone spatula until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–38 minutes until the edges are lightly golden and the center springs back when touched.
- Remove from the oven, cool in the pan for 10 minutes, then transfer to a rack to cool fully before slicing.
- Serve as is or top with keto whipped cream or berries.
- Store leftovers in the fridge for up to 5 days or freeze for later.