Low-Carb Victoria Sponge Cakes

4.2 stars, average of 52 ratings

Low-Carb Victoria Sponge CakesPin recipeFollow us 89.0k

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

Nutritional values (per serving)

3.6 grams 1.8 grams 6.1 grams 22.1 grams 9.7 grams 237 calories
Total Carbs5.4grams
Net Carbs3.6grams
of which Saturated9.7grams
Magnesium41mg (10% RDA)
Potassium155mg (8% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 12 servings)

Vanilla Cake:
Download Recipe


  1. Pre-heat oven to 175 °C/ 350 °F. Low-Carb Victoria Sponge Cakes
  2. 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.
    Low-Carb Victoria Sponge Cakes
  3. With the mixer on low, add the eggs one at a time, beating well in between each egg. Add vanilla.
  4. In a bowl, place almond flour, baking powder and salt. Add the dry ingredients into mixture and beat until combined.
    Low-Carb Victoria Sponge Cakes
  5. 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. Low-Carb Victoria Sponge Cakes
  6. Remove from oven and allow to cool. Low-Carb Victoria Sponge Cakes
  7. Once cool, remove from pan(s) and cut in half. Place cream and additional Swerve into bowl and whisk until firm whipped. Low-Carb Victoria Sponge Cakes
  8. 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.
    Low-Carb Victoria Sponge Cakes
  9. Dust with powdered Swerve, if desired. Serve a slice (if making one cake), or half of the mini cake (if making 6 mini sponges). Low-Carb Victoria Sponge Cakes
  10. Store in the refrigerator, in a container, for 2 days.
    Low-Carb Victoria Sponge Cakes
  1. Blog
  2. Recipes
  3. Desserts
  4. Low-Carb Victoria Sponge Cakes
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Low-Carb Victoria Sponge Cakes
  1. Blog
  2. Recipes
  3. Low-Carb Victoria Sponge Cakes
  1. Blog
  2. Naomi Sherman
  3. Low-Carb Victoria Sponge Cakes

Do you like this recipe? Share it with your friends! 

Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

Let us know what you think, rate this recipe!

Leave a comment

Cancel reply to comment

Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (6)

I also need to know the pan size please.


Hi Jayne, sizes clarified in step 5 😊


What size pans?


Hi Salena
Individual tin sizes are 11cm/4.5in
Single tin size is


Hello Naomi,
Thanks for a great recipe. If making in single springform tin, what size do you recommend?


Hi Carolyn, sizes clarified in step 5 😊