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  • Writer's pictureDawn Hames

Keto Sponge Cake

For various reasons, some people have to eat gluten-free. They may be in your family, or in your group of friends. Maybe it’s you that has to ditch the gluten. People with celiac disease can not have gluten. Then there are people that find gluten hard to digest, or that the gluten protein is interfering with their thyroid and weight loss efforts. So, when friends and family come over with special dietary needs, you can wow them with this quick-to-make gluten-free, keto-friendly dessert. It bakes in just 90 seconds in the microwave. I use a soup bowl that is microwave safe, has a diameter of four to four and a half inches. A glass storage bowl by Pryex or Pampered Chef of the 375 ml size will work great as well. Be sure to butter the bowl well. Once the cake is cooked it may be eaten warm with ice cream, or cooled, split in half, and topped with whipped cream and berries.

You can buy almond flour in several grocery stores, and the bigger bags are more economical if you are doing keto, or cooking for a gluten-free family member. Almonds contain healthy monounsaturated fat, which is the same fat that makes olive oil so healthy. Almonds are high in antioxidants. Almonds are an excellent source of vitamin E, magnesium, and potassium. Studies have shown that almonds lower blood sugar and insulin after meals. Almonds are also an excellent source of biotin. Biotin is beneficial for your hair, skin, and nails.

Butter is a source of butyrate which has great benefits for the lining of our gut. Almonds are prebiotics which positively affect the production of more butyrate in the gut microbiome. The healthier our gut microbiome is, the better our immune system is. Monk fruit sweetener, is a natural sweetener, without the calories of sugar.

Quick Gluten-Free Keto Sponge Cake (1 serving)

2 tablespoons melted butter

1 egg

3 tablespoons almond flour

1/4 teaspoon baking powder

2 teaspoons monk fruit sweetener

Sprinkle salt

1/2 teaspoon vanilla

1 1/2 teaspoon water

Melt butter in a microwave-safe bowl, and have it warm but not hot. Stir the egg in. Add the flour, salt, sweetener, and baking powder and mix well. Mix in the vanilla and water. Pour the mixture into the buttered bowl, and microwave for 90 seconds. Allow to cool slightly, and remove from the bowl, by loosening the edges with a knife. Slice the cake open and top with whipped cream and berries.

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