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Keto Victoria Sponge

You will need

  • 4 eggs
  • 170g or 1.75 cups of almond flour
  • 30g or 2 tbsp coconut flour (omit if you want to keep the carb count lower, just use an extra 30g almond flour)
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • A good dash of vanilla
  • 1 stick softened butter approx 113g
  • Just under 1/2 a cup of sour cream approx 100ml
  • 100g in weight of granular sweetener (I used erythritol)
  • Pinch of salt
  • 1 cup heavy cream
  • A punnet of strawberries (227g)
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Nutrition per serving

Calories
460 kcal
Carbs
4g
Fats
42g
Protein
10g
Time
45 mins

Introduction

A Victoria Sponge is a classic British cake which is light and fluffy and always my first choice. It is a two tier sponge sandwiched between cream and jam or fresh strawberries. It is unapologetically decadent and worth every bite 🤷

To make a Keto Victoria Sponge I Googled the original recipe first and then googled some keto recipes for it. I then took the best bits from both and ran with it. The cake is not going to be an exact replica of a Victoria Sponge but in fairness it is pretty close! The good news is that it is easy to make and also requires only basic ingredients. IT ALSO TASTES AMAZING 😍

In comparison to other recipes, I subbed half of the butter with sour cream, mostly because of the calorie count but also because sour cream in baking gives you a lovely moist crumb which can be hard to achieve with the almond flour. To make the sandwich I whipped a cup of heavy cream to quite stiff peaks and topped that with some strawberry puree. I didn’t bother going to the hassle of making sugar free jam and the puree worked a treat.

The recipes carb count accounts for all elements including the cream and strawberries. If you are omitting the coconut flour you can deduct 1g of carb per slice.

Happy Baking 😃

Method

  1. Firstly preheat the oven to 350˚F or 175C and line the bottoms of two 9″ cake pans with parchment paper.
  2. Then, using the whisk attachment of your electric stand mixer, beat the eggs with the sweetener for 8-10 minutes until light and fluffy. The batter should make ribbons when the whisk is lifted.
  3. Whisk together the dry ingredients. Sift these into the egg mixture, one third at a time, and gently fold in using the whisk attachment.
  4. In a small saucepan, melt the butter until it is golden brown and nutty. Add the vanilla, and gently pour into the batter while folding. Be careful not to fold too much or you will deflate the batter.
  5. Next, divide the batter evenly between the prepared cake pans and bake for 25-30 minutes until golden brown. Let rest in the pan for a few minutes, then slide a knife around the edge of each cake and turn out onto wire racks to cool.
  6. Then, to serve, sandwich the layers with strawberries or strawberry puree (simply blend a punnet of strawberries 227g with a tsp of sweetener and dash of lemon juice) and whipped heavy cream!
  7. Lastly cut into your Keto Victoria Sponge into 7 slices and try not to gorge 🐽

Nutrition Information

This Keto Sponge Cakes gives you 7 thick slices 🍰🍰🍰🍰🍰🍰🍰