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Low Carb Mamon (Filipino Sponge Cake) Recipe
Prep Time
15 minutes
Total Time
60 minutes
Yield
8
servings
Ingredients
- 8 oz full-fat cream cheese (softened)
- 8 tablespoons butter (melted)
- ¼ cup coconut flour
- ¼ cup allulose sweetener
- 8 drops liquid stevia
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 4 large egg (separate yolks from egg whites)
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
Nutrition Info Per Serving
Serving Size
1 slice
Carbohydrates
10
g
Protein
6
g
Fat
24
g
Calories
260
Mamon, a traditional Filipino sponge cake, brings a light and airy texture that pairs wonderfully with coffee or tea. This low-carb version uses coconut flour and allulose sweetener, making it a great choice for those following a keto lifestyle. With only 10 carbs per serving, it's an excellent option for family gatherings or a mid-afternoon snack. Using cream cheese and butter adds richness, creating a treat that feels indulgent without the carbs.
Instructions
- Heat oven to 325F.
- Melt butter and add to a mixing bowl with softened cream cheese. Using an electric mixer, set to medium speed and mix together for 5 min..
- Add the egg yolks, allulose, stevia, coconut flour, vanilla, baking powder, and salt. Mix on medium-high until well blended, light yellow and creamy (like a whipped frosting consistency). Set aside.
- In a separate, clean mixing bowl, beat egg whites with cream of tartar to stiff peaks.
- Fold egg white mixture into cake mixture, about a cup at a time until blended. Do not over mix.
- Spray a springform pan with coconut or other non-stick spray then line with parchment paper. Line the outside of the springform pan with foil and place in a shallow pan. Pour hot water into the pan until there’s about an inch of water on the side of the foiled springform pan.
- Bake for 35-45 minutes.
- Check for doneness with a clean toothpick at center. Remove from the water pan and let cool before removing foil and sides of the pan.
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