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Recipe - Keto Mamon (Filipino Sponge Cake)

  • 2 min read

Red Ribbon and Goldilocks Bakeries are a couple of my favorite stops whenever I visit my family in California. The fresh baked Pan de Sal, Ensaymada and of course buttery Mamon Cake and Taisan Loaf.

Obviously, nothing they have there is Keto or Low-Carb whatsoever. So I made my Keto version of Mamon own right here in Denver.

Keto Mamon

(makes one 9-inch single layer cake)

Mamon Ingredients

1 - 8oz Philadelphia Cream Cheese (softened)

8 tbsp butter melted

1/4 cup coconut flour

1/4 cup allulose (I prefer Primal Noms allulose)

8 drops of liquid Stevia

1 Tablespoon Vanilla Extract

1 teaspoon baking powder (non-aluminum)

4 Large eggs separated

1/4 tsp cream of tartar

1/4 tsp salt

Equipment I used

9-inch springform pan


Heat oven to 325.

Melt butter and add to mixing bowl with softened cream cheese and mix for 5 mins on medium. Add  egg yolks, allulose, stevia, coconut flour, vanilla, baking powder and salt.

Mix on Medium high until well blended, light yellow and creamy, like whipped frosting.


In a separate 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.


Baking the Mamon

lace in springform pan sprayed with coconut oil spray and lined with parchment.

Line outside of springform pan with foil and place in shallow pan with hot water enough to come up an inch to the side of the pan.

Bake in a 325 degree oven for 35-45 minutes. Check for doneness with a clean toothpick at center.

Remove from water pan and let cool before removing foil and sides of pan.



If you prefer to make Taisan Loaf, increase the cook temperature to 350, still cook in the water bath and increase cook time by an additional 10-15 minutes.

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