🍰 Keto Boozy Sponge Cake (with Bourbon-Rum Orange Soak)

This keto sponge cake is soft, fluffy, and perfectly balanced with a boozy soak that adds moisture and depth. A hint of orange lifts the richness, creating a sophisticated dessert perfect for celebrations, dinner parties, or even an upscale twist on afternoon tea.

🧾 Ingredients & Why They Matter

For the Sponge Cake

• 1 cup almond flour – Our low-carb, high-fat flour that gives structure while keeping carbs down. Almond flour mimics the richness of traditional flour-based cakes.

• ¼ cup coconut flour – Helps absorb moisture and stabilize the batter. Balances the almond flour for a lighter texture.

• 1 cup Keystone Pantry Allulose – Our natural sugar alternative that caramelizes, browns, and bakes like sugar without net carbs. Perfect for sponge texture.

• 6 large eggs, separated – Egg whites provide lift and airiness, while yolks give richness and structure. Essential for sponge cakes.

• ¼ cup melted unsalted butter (or refined coconut oil) – Adds tenderness and moisture.

• 2 tsp vanilla extract – For classic sponge cake flavor.

• 1 tsp baking powder – Ensures just enough rise without overpowering the delicate sponge structure.

• Pinch of salt – Enhances all the flavors.

For the Boozy Orange Soak

• ¼ cup dark rum or bourbon – Zero carb spirit that adds depth.

• 2 tbsp Keystone Pantry Allulose – Lightly sweetens the soak.

• 1 tsp orange extract OR 1 tsp fresh orange zest – Gives the orange liqueur vibe without the carbs.

• 2 tbsp water – Helps thin the soak and distribute evenly.

Optional Garnish

• Whipped cream (sugar-free, sweetened with allulose)

• Fresh berries (raspberries or blackberries are lower carb than blueberries/strawberries in larger quantities)

• Shaved Keystone Pantry sugar-free chocolate (if you want to take it extra luxe)

👩‍🍳 Method

Step 1 – Prepare the Cake

1. Preheat oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment and lightly grease the sides.

2. In a bowl, whisk almond flour, coconut flour, baking powder, and salt. Set aside.

3. In a large bowl, beat egg yolks with half of the allulose until pale and thick. Mix in melted butter and vanilla.

4. In a clean bowl, whip egg whites until soft peaks form. Gradually add the remaining allulose, whipping until glossy stiff peaks form (like making meringue).

5. Gently fold the dry ingredients into the yolk mixture. Then carefully fold in the whipped whites in 3 additions, keeping as much air as possible.

6. Divide batter between pans and smooth the tops. Bake 18–22 minutes, until golden and springy to the touch.

Step 2 – Make the Boozy Soak

1. In a small saucepan, warm rum (or bourbon), water, and allulose just until the sweetener dissolves.

2. Remove from heat, stir in orange extract or zest. Let cool slightly.

Step 3 – Assemble the Cake

1. Once cakes are cooled, gently poke a few holes in the sponge with a skewer.

2. Brush the boozy soak evenly over both cake layers, letting it absorb.

3. Fill and frost with lightly sweetened whipped cream, then garnish with berries and/or shaved chocolate.

📊 Nutritional Info (per slice, based on 12 servings)

• Calories: ~185

• Fat: 15g

• Protein: 6g

• Net Carbs: ~3g (before garnish)

✨ Tips for Success

• Whipping egg whites properly is key — don’t rush this step. It’s what makes sponge cake airy without gluten.

• If you prefer a stronger kick, increase the boozy soak to ⅓ cup spirit total.

• This cake is best enjoyed within 24 hours once soaked, as the alcohol keeps it moist but can soften the sponge too much over time.