How pretty are these individual keto Victoria Sponges? Such a lovely addition to a fancy afternoon tea or even a dinner party keto dessert. The vanilla cake used as a base for these cakes is one of my very favourite low-carb treats. Soft, moist and very vanilla-y, it’s delicious. Low-Carb Victoria Sponge Cakes!
Low-Carb Victoria Sponge Cakes
Add a luscious layer of my Raspberry Balsamic Chia Jam or any other sugar-free chia jam and some whipped cream and you have an official slice of heaven. Enjoy!
If You’re Looking For More Recipe
Try these:
Low-Carb Strawberry & Rhubarb Jam
Keto Classic Chocolate Cake Donuts
New York Style Keto Cheesecake
Keto Post-Workout Banana Pancakes
Caramel Apple Sheet Cake Recipe
How pretty are these individual keto Victoria Sponges? Such a lovely addition to a fancy afternoon tea or even a dinner party keto dessert. The vanilla cake used as a base for these cakes is one of my very favourite low-carb treats. Soft, moist and very vanilla-y, it’s delicious. Low-Carb Victoria Sponge Cakes! Pre-heat oven to 175 °C/ 350 °F. Store in the refrigerator, in a container, for 2 days. Yield: dessertsLow-Carb Victoria Sponge Cakes
Prep Time 30 minutes Cook Time 1 hour Total Time 1 hour 30 minutes Ingredients
Instructions
Using a stand mixer, beat the Swerve with the room temperature, softened butter, until fluffy. Add room temperature, softened cream cheese and beat until combined.
With the mixer on low, add the eggs one at a time, beating well in between each egg. Add vanilla.
In a bowl, place almond flour, baking powder and salt. Add the dry ingredients into mixture and beat until combined.
Grease and line one large (20-22 cm/ 9 inch) or six individual (11 cm/ 4.5 inch) springform pans. Pour batter into pans and bake for 45-60 minutes, checking the cakes(s) after 45 minutes of baking. Small cakes will take less time to cook than one large cake.
Remove from oven and allow to cool.
Once cool, remove from pan(s) and cut in half. Place cream and additional Swerve into bowl and whisk until firm whipped.
Spread a layer of Strawberry & Rhubarb Jam on to one side of the cake (about 2 tbsp per sponge). Spread a layer of whipped cream on the other side and sandwich together.
Dust with powdered Swerve, if desired. Serve a slice (if making one cake), or half of the mini cake (if making 6 mini sponges).
Store in the refrigerator, in a container, for 2 days.Notes
Nutrition Information:
Yield:
6 Serving Size:
1/2 cakes
Amount Per Serving: Calories: 237Total Fat: 22,1gSaturated Fat: 9,7gSodium: 156mgFiber: 1,8gSugar: 2,8gProtein: 6,1g
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