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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.
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!
Hands-on Overall
Serving size 1/2 cake
Nutritional values (per serving, 1/2 cake)
Net carbs3.6 grams
Protein6.1 grams
Fat22.1 grams
Calories237 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs5.5 gramsFiber1.9 gramsSugars2.9 gramsSaturated fat9.7 gramsSodium250 mg(11% RDA)Magnesium41 mg(10% RDA)Potassium156 mg(8% EMR)
Ingredients (makes 6 Victoria Sponges)
Vanilla Cake:
Filling:
Instructions
- Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
- 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 (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 Raspberry Balsamic 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.
Ingredient nutritional breakdown (per serving, 1/2 cake)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Cream cheese, soft (full-fat) |
| 0.3 g | 0.6 g | 2.3 g | 20 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Raspberry Balsamic Chia Jam (KetoDiet blog) |
| 0.8 g | 0.3 g | 0.2 g | 8 kcal |
| Total per serving, 1/2 cake |
| 3.6 g | 6.1 g | 22.1 g | 237 kcal |
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