Low Carb Victoria Sponge Cake
Indulge in a guilt-free treat with this Low Carb Victoria Sponge Cake, a delightful twist on the classic British dessert. Crafted with almond and coconut flours, this keto-friendly recipe delivers a moist and fluffy sponge cake that's low in carbs but big on flavor. Sweetened with a granulated sugar-free alternative and layered with luscious whipped cream and low-sugar strawberry jam, this cake is perfect for satisfying your sweet tooth without derailing your diet. Ready in just 45 minutes, it's an ideal dessert for special occasions or a cozy afternoon tea. Plus, it's simple to prepare and serves up to eight, making it a crowd-pleaser for low-carb enthusiasts.
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Recipe Information
Ingredients
- 150 g Almond flour
- 30 g Coconut flour
- 2 tsp Baking powder
- 150 g Unsalted butter (softened)
- 120 g Granulated low-carb sweetener (e.g., erythritol)
- 4 Eggs
- 1 tsp Vanilla extract
- 150 ml Heavy cream (for filling)
- 3 tbsp Low-sugar or sugar-free strawberry jam
- 1 tsp Powdered low-carb sweetener (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins with parchment paper.
In a medium mixing bowl, combine the almond flour, coconut flour, and baking powder. Mix well and set aside.
In a large mixing bowl, cream the softened butter and granulated low-carb sweetener using an electric hand mixer until the mixture is light and fluffy.
Add the eggs, one at a time, to the butter mixture, beating thoroughly after each addition to ensure they are fully incorporated.
Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture. Mix until just combined and you have a smooth batter—avoid overmixing.
Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20–25 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
Let the cakes cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cool, whip the heavy cream in a bowl until soft peaks form.
Spread the low-sugar strawberry jam evenly over the top of one cake layer. Follow with a generous layer of whipped cream.
Carefully place the second cake layer on top of the filling. If desired, dust lightly with powdered low-carb sweetener.
Cut into slices and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.9 g | 351% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 16.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 576 mg | 44% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 592 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.
