Keto Victoria Sponge Cake
Indulge in the classic elegance of a Victoria sponge cake, reimagined to fit your keto lifestyle! This Keto Victoria Sponge Cake boasts a light, buttery texture made with almond and coconut flours, sweetened with keto-friendly erythritol, and layered with luscious sugar-free jam and velvety whipped cream. Ideal for special occasions or a guilt-free treat, this low-carb dessert is as beautiful as it is delicious, with a golden crumb and just the right hint of sweetness. Quick to prepare in under an hour, this gluten-free and keto-approved spin on the beloved British cake is perfect for satisfying your sweet tooth while staying on track. Dust with powdered erythritol for an elegant finish and serve up a slice that’s sure to impress!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 25 grams Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 150 grams Unsalted butter, softened
- 125 grams Granulated erythritol or keto sweetener
- 2 teaspoons Vanilla extract
- 4 units Eggs, large
- 3 tablespoons Unsweetened almond milk
- 5 tablespoons Sugar-free strawberry or raspberry jam
- 200 milliliters Heavy cream, chilled
- 2 tablespoons Powdered erythritol (for whipped cream)
- 1 tablespoons Powdered erythritol (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and line two 8-inch round cake pans with parchment paper. Grease the sides with butter or non-stick spray.
In a medium bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk to remove lumps and set aside.
In a large mixing bowl, use an electric hand mixer to cream the softened butter and erythritol until light and fluffy (about 2-3 minutes).
Add the vanilla extract to the butter mixture, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Gradually mix in the dry ingredients, alternating with almond milk, starting and ending with the dry mixture. The batter should be thick but spreadable.
Divide the batter evenly between the prepared cake pans. Spread it out smoothly and tap the pans lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then gently remove them from the pans and let them cool completely on a wire rack.
While the cakes are cooling, prepare the whipped cream by beating the chilled heavy cream and powdered erythritol with an electric mixer until stiff peaks form.
Once the cakes are completely cool, spread the sugar-free jam evenly over the top of one cake layer. Spread or pipe the whipped cream on top of the jam layer.
Place the second cake layer on top (flat side up). Optionally, dust the top with powdered erythritol for a finishing touch.
Slice and serve your Keto Victoria Sponge Cake. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.8 g | 375% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1298 mg | 433% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 17.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 703 mg | 54% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
