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Low-Carb Victoria Sponge Cakes

4.3 stars, average of 190 ratings

Low-Carb Victoria Sponge CakesPin itFollow us 134.8k

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!

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Hands-on Overall

Serving size 1/2 cake

Allergy information for Low-Carb Victoria Sponge Cakes

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Beef free
Pescatarian
Vegetarian
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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

  1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). 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 (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

Ingredient nutritional breakdown (per serving, 1/2 cake)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.6 g0 g0 g3 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Cream cheese, soft (full-fat)
0.3 g0.6 g2.3 g20 kcal
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.5 g0.4 g7.6 g73 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Raspberry Balsamic Chia Jam (KetoDiet blog)
0.8 g0.3 g0.2 g8 kcal
Total per serving, 1/2 cake
3.6 g6.1 g22.1 g237 kcal

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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.

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Comments (14)

Moutwatering cake! My first baking experience with erytritol. I will definately suggest this recipe for those special moments you need luxury comfort food.

Reply

Thank you Josephina, I'm glad you enjoyed!

Reply

This is the best low carb cake recipe I've made, yet, plus it's super elegant. I recently made it one large cake split in half and filled with sugar-free strawberry and blueberry jam and whipped cream for a tea party and it was a total hit! I was actually sad I didn't have leftovers lol.

Reply

Thank you so much for your kind words, I'm glad you enjoyed!

Reply

Could you use this same recipe to make a type of jelly roll? Bake on a cookie sheet and then fill with a Keto whipped cream? Would it roll up properly?

Reply

Hi Lori, I think this dough will break. I'd definitely make it with separated eggs (beaten egg whites) and maybe even add some protein powder and psyllium or gelatine powder to keep it together. I'll put that in my to-do recipe list! 😊

Reply

Dear Martina and Naomi,
Photos indicate a victoria sponge with a top and bottom layer which seems to indicate that one whole sponge is one serving.
However, it says this serves 12, indicating you can only eat one half of the victoria sponge since there are only 6 spring forms.
I think this recipe looks amazing but I am nervous about going over my food limits. Please clarify portion size? Thank you, gina

Reply

Hi Gina, that is correct. One serving is half of the cake. You could use smaller cake forms to make 12 sponges (1 serving- 1 cake). When it comes to the images, I think what happened is that Naomi used bigger cake forms and only made 4 larger Victoria sponges instead of 6. I'll clarify in the recipe - thank you!

Reply

I also need to know the pan size please.

Reply

Hi Jayne, sizes clarified in step 5 😊

Reply

What size pans?

Reply

Hi Salena
Individual tin sizes are 11cm/4.5in
Single tin size is
20-22cm/9in
Cheers
Naomi

Reply

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

Reply

Hi Carolyn, sizes clarified in step 5 😊

Reply