Sugar-free passionfruit sponge

Sugar-Free Passionfruit Sponge
Ingredients

• 2 cups almond flour
• 1/2 cup granulated sweetener (such as Swerve or Erythritol)
• 3 large eggs, separated
• 1/2 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup passionfruit puree (see notes)
• 1/4 cup chopped fresh passionfruit (optional)

Instructions

1. Preheat the oven: Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. Prepare the sponge mixture: In a large bowl, whisk together the almond flour, granulated sweetener, and salt.
3. Combine the wet ingredients: In a separate bowl, whisk together the melted butter, egg yolks, vanilla extract, and passionfruit puree.
4. Combine the wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
5. Beat the egg whites: Beat the egg whites until stiff peaks form.
6. Fold in the egg whites: Fold the egg whites into the sponge mixture until no white streaks remain.
7. Pour the batter: Pour the batter into the prepared cake pan.
8. Bake the sponge: Bake for 25-30 minutes, or until a toothpick inserted into the center of the sponge comes out clean.
9. Cool and serve: Allow the sponge to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely. Top with chopped fresh passionfruit, if desired.

Notes

• To make passionfruit puree, scoop the pulp and seeds from 2-3 passionfruits and blend until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds.
• You can also use store-bought passionfruit puree or passionfruit juice as a substitute.

Nutrition Information (approximate)
Per serving (assuming 8 servings):

• Calories: 200-250
• Fat: 15-20g
• Saturated fat: 8-10g
• Cholesterol: 40-50mg
• Sodium: 100-150mg
• Carbohydrates: 10-15g
• Fiber: 2-3g
• Sugar: 5-10g
• Protein: 5-7g

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