Individual Keto Victoria Sponge Cakes

Step 1Prepare the mug cakes. Whisk the liquid ingredients: almond milk, melted butter, eggs and vanilla extract.

Step 2Add all of the dry ingredients: almond flour, coconut flour, baking powder and granulated sweetener. Whisk again.

Step 3Divide the mixture between 4 ramekins. Microwave each one for 90 seconds or up to 2 minutes, checking half way.

Step 4When 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.

Step 5Meanwhile, 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.

Step 6Fill the cooled Victoria sponge cakes with the jam and whipping cream. Finally topped with sliced strawberries and the remaining half of sponge cake.

Step 7Serve 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.