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Low-Carb Victoria Sponge Cakes

23
Mar
135
Low-Carb Victoria Sponge Cakes
By Sasa Racic
/ in Desserts & Cakes
/ tags cakes, sponge
0 Comments

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!

Low-Carb Victoria Sponge Cakes

Source

 

Low-Carb Victoria Sponge Cakes

Source

If You’re Looking For More Recipe

Try these:

 

Low-Carb Strawberry & Rhubarb Jam

Keto Classic Chocolate Cake Donuts

Keto Lemon Pound Cake

Healthy Keto Carrot Cake

New York Style Keto Cheesecake

Keto Post-Workout Banana Pancakes

Caramel Apple Sheet Cake Recipe

or other recipe.

 

Yield: desserts

Low-Carb Victoria Sponge Cakes

Low-Carb Victoria Sponge Cakes

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!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • VANILLA CAKE
  • 1 1/4 cups almond flour (125 g/ 4.4 oz)
  • 3/4 cup granulated Swerve or Erythritol (150 g/ 5.3 oz)
  • 1 tsp gluten-free baking powder
  • 1/4 tsp sea salt
  • 4 large eggs
  • 100 g cream cheese, softened (3.5 oz)
  • 1/4 butter, softened (57 g/ 2 oz)
  • 1 tsp sugar-free vanilla extract
  • FILLING
  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • 2 tbsp powdered Swerve or Erythritol (20 g/ 0.7 oz)
  • 3/4 cup Strawberry & Rhubarb Jam (170 g/ 6 oz)

Instructions

    Pre-heat oven to 175 °C/ 350 °F.
    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

Store in the refrigerator, in a container, for 2 days.

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
© Martina Slajerova
Cuisine: American / Category: Healthy Recipes
Source

Low-Carb Victoria Sponge Cakes

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← Cinnamon Keto Granola
Healthy Keto Carrot Cake →

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LATEST COMMENTS
  • So I made this recipe but used 6 eggs and 1/4 sour cream as a two
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