Charlotte
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The key to this charlotte is perfectly beaten eggs – whip them with the sweetener for exactly 5 minutes until they form a stable, airy foam. Then gently fold in sifted flour with baking powder to preserve the airiness. Lemon juice and zest brighten the flavor and offset any aftertaste from the sweetener. Keep the oven door closed for the first 20 minutes to prevent sinking. Let it cool slightly in the pan before serving.
Prep the Eggs
Crack 3 eggs (165 g) into a large bowl. Make sure they're at room temperature. Add the sweetener (20 g / 4 tsp) and lemon zest (10 g / 2 tsp).
Whip the Egg Mixture
Beat with an electric mixer on high speed for exactly 5 minutes until the mixture is pale, thick, and tripled in volume.
Add Dry Ingredients
Sift flour (300 g / 2.5 cups) with baking powder (3 g / ½ tsp) into the egg mixture. Add lemon juice (5 g / 1 tsp). Beat on low speed for another 5 minutes until smooth and lump-free.
Bake
Grease a baking pan or line with parchment. Pour in the batter and smooth the top. Bake in a preheated oven at 200°C (400°F) for 25 minutes. Do not open the oven door for the first 20 minutes.
Cool and Serve
Check with a toothpick – it should come out clean. Let the charlotte rest in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
CHEF'S TIP
Use Room-Temperature Eggs
Take the eggs out 30 minutes ahead – they whip up better and create a fluffier foam, which is essential for a light texture.
Sift Flour Thoroughly
Sift the flour with the baking powder twice – this aerates the flour and ensures even distribution of the leavening agent.
Add Lemon Juice After Beating
Add the lemon juice along with the dry ingredients – it helps maintain the volume and adds a pleasant tartness.
Cool in the Pan
Let the charlotte rest in the pan for 10–15 minutes after baking – it stabilizes and comes out more easily.
SUBSTITUTIONS
Add your taste
- Replace Lemon with Orange Use orange zest and juice instead of lemon for a sweeter, more caramel-like flavor.
- Add Apples for Classic Charlotte Fold in 2–3 chopped apples before baking – you'll get a classic apple charlotte with low carbs.
- Use Almond or Coconut Flour Substitute wheat flour with almond flour (250 g / 2.5 cups) or coconut flour (120 g / 1 cup) for a gluten-free version – texture will be denser but still tasty.
- Natural Sweetener Alternative Use 50 g of chopped dates or 2 tbsp maple syrup instead of the sweetener – but this will increase carbs.
HOW TO STORE
How to Store Sugar-Free Charlotte
Cool to room temperature, then cover with plastic wrap or store in an airtight container. It keeps at room temperature for up to 2 days, and in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave (20–30 seconds).
GOOD TO KNOW