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Making single-serve Victoria sponges have never been easier! Plus these are a lot healthier than the typical British dessert because they are 100% keto-approved, sugar-free and gluten-free.
We've got a simple keto mug cake base from our Keto Tres Leches Mug Cake recipe topped with Chunky Sugar-Free Strawberry Jam, lightly sweetened whipped cream and fresh strawberries.
Tips & Substitutions
You will need to have the strawberry jam ready but even if you don't it doesn't take too long to make from scratch. Or if you're short on time, you can just mash 2 to 3 strawberries with a teaspoon of powdered sweetener.
There's always more low-carb recipes you can use instead of our Chunky Sugar-Free Strawberry Jam:
If you don't have a microwave, bake the base in the oven. Simply divide the batter between 4 ramekins and bake in the oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 15 to 20 minutes or until cooked in the centre.
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Hands-on Overall
Serving size 1 mug cake
Nutritional values (per 1 mug cake)
Net carbs5.9 grams
Protein12.6 grams
Fat32.8 grams
Calories390 kcal
Calories from carbs 6%, protein 14%, fat 80%
Total carbs10.2 gramsFiber4.3 gramsSugars4.1 gramsSaturated fat14.7 gramsSodium166 mg(7% RDA)Magnesium65 mg(16% RDA)Potassium299 mg(15% EMR)
Ingredients (makes 4 servings)
Mug Cakes:
Filling:
Instructions
- Prepare the mug cakes. Whisk the liquid ingredients: almond milk, melted butter, eggs and vanilla extract.
- Add all of the dry ingredients: almond flour, coconut flour, baking powder and granulated sweetener. Whisk again.
- Divide the mixture between 4 ramekins. Microwave each one for 90 seconds or up to 2 minutes, checking half way.
- When all of the mug cakes are done, carefully flip onto a chopping board (they will be hot) and let them cool down completely before slicing in half widthwise and filling.
- Meanwhile, prepare the filling. Whip the cream with the remaining sweetener until stiff peaks form. Slice the strawberries.
Note: If you don't have any strawberry jam ready, check the recipe tips for quick options.
- Fill the cooled Victoria sponge cakes with the jam and whipping cream. Finally topped with sliced strawberries and the remaining half of sponge cake.
- Serve immediately or refrigerate for a few hours for a firmer set. Store in the fridge for up to 5 days.
Tip: These mug cakes won't be even. Make sure to assemble the cake with the bottom part cut side down and then top with the other half cut side up so the uneven surface is inside the cake.
Individual Victoria Sponge Cakes
Step by Step
Ingredients
Instructions
- Prepare the mug cakes. Whisk the liquid ingredients: almond milk, melted butter, eggs and vanilla extract.
- Add all of the dry ingredients: almond flour, coconut flour, baking powder and granulated sweetener. Whisk again.
- Divide the mixture between 4 ramekins. Microwave each one for 90 seconds or up to 2 minutes, checking half way.
- When all of the mug cakes are done, carefully flip onto a chopping board (they will be hot) and let them cool down completely before slicing in half widthwise and filling.
- Meanwhile, prepare the filling. Whip the cream with the remaining sweetener until stiff peaks form. Slice the strawberries.
Note: If you don't have any strawberry jam ready, check the recipe tips for quick options.
- Fill the cooled Victoria sponge cakes with the jam and whipping cream. Finally topped with sliced strawberries and the remaining half of sponge cake.
- Serve immediately or refrigerate for a few hours for a firmer set. Store in the fridge for up to 5 days.
Tip: These mug cakes won't be even. Make sure to assemble the cake with the bottom part cut side down and then top with the other half cut side up so the uneven surface is inside the cake.
Nutrition (per serving, 1 mug cake)
Calories390kcal
Net Carbs5.9g
Carbohydrates10.2g
Protein12.6g
Fat32.8g
Saturated Fat14.7g
Fiber4.3g
Sugar4.1g
Sodium166mg
Magnesium65mg
Potassium299mg
Detailed nutritional breakdown (per 1 mug cake)
| Total per 1 mug cake |
| 5.9 g | 12.6 g | 32.8 g | 390 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0.1 g | 0 g | 0 g | 5 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Coconut flour, organic |
| 1.3 g | 2.1 g | 1.8 g | 44 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Sugar-Free Chunky Strawberry Jam, homemade (KetoDiet blog) |
| 0.7 g | 0.1 g | 0.1 g | 4 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Strawberries, fresh |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
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