Sugar Free Keto Victoria Sponge Cake

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This fluffy, airy keto Victoria sponge cake is so easy to make! It’s a buttery yet light almond flour sponge filled with sugar free raspberry chia jam, whipped cream and fresh raspberries.

Keto Sponge Cake filled with raspberries and cream

This post is sponsored by Lakanto. The recipe is 100% Sugar Free Londoner.

Victoria sponge cake is one of the great British dessert classics. It is a buttery two layer sponge cake that is filled with whipped cream and berries or jam. It makes a wonderful celebration cake or afternoon treat.

The recipe was made famous by Queen Victoria herself, who regularly used to enjoy a slice with her traditional afternoon tea!

The great thing about Victoria sponge cake is that it looks super impressive, yet it’s surprisingly simple to make. And it’s a very easy recipe to make sugar free and gluten free.

To create a sugar free keto Victoria sponge, I replaced the wheat flour with an almond flour and coconut flour mix and I used Lakanto Monk Fruit Sweetener instead of sugar.

a sliced open almond flour sponge cake filled with raspberry jam, whipped cream and fresh raspberries

Lakanto is an erythritol monk fruit sweetener blend, which means that you cannot detect the cooling aftertaste pure erythritol sweeteners have. It tastes just like sugar!

I love that it is a 1:1 sugar replacement with zero net carbs and zero calories.

If you’re based in the US, you can buy Lakanto here – use my code SUGARFREE to get 20% off your purchase. In the UK, Europe and elsewhere, Lakanto is currently available via Luckyvitamin.com.

Ingredients

Sponge cake

You only need a handful of ingredients for this cake, most of which you probably already have at home.

  • Eggs – large and room temperature for a fluffier cake
  • Lakanto Classic – this is a granulated sweetener
  • Sour cream – you could use yoghurt instead. Room temperature is best here too!
  • Butter
  • Almond milk – or any nut/seed milk you prefer
  • Vanilla and lemon zest for extra flavour
  • Almond flour – I actually used ground almonds. This is the same as regular almond flour in the US. If your almond flour is extra fine, you may want to use 1-2 tbsp less.
  • Coconut flour – if possible, measure in weight rather than cups.
  • Baking powder
a raspberry Victoria sponge cake on a cake stand

Jam

  • Raspberries – I used frozen because they are cheaper, but fresh also work
  • Sweetener – it’s optional here, but I like to add 1 tablespoon.
  • Chia seeds – make sure they are ground
  • A tiny splash of water

Filling and Topping

  • Raspberries
  • Heavy whipping cream (double cream) – I didn’t sweeten the whipped cream in this recipe, but if you would like it a little sweeter, use my recipe for Keto Whipped Cream.
  • Powdered Lakanto to dust. I simply powdered some of the Lakanto Classic in my food processor. You could also use a coffee grinder or a pestle and mortar for this.

How to make keto victoria sponge cake

Preheat the oven to 180C  / 160C fan / 350F. Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter the sides.

Separate the eggs and beat the egg whites until stiff.

In a clean bowl, add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale and fluffy.

Add the sour cream, melted butter, almond milk, vanilla and lemon zest. Whisk to combine.

In another clean bowl, mix the almond flour, coconut flour and baking powder together.

Add the dry ingredients to the wet and mix to combine with an electric whisk.

Last, fold in the egg whites until combined. Don’t over-mix to keep the air bubbles intact. This is important for an airy cake texture.

Pour into your springform pan and level the top with a spatula.

Bake for 50 – 55 minutes or until you can insert and remove a skewer without it sticking.

Loosely cover the cake with a sheet of tin foil once it is golden on top, from about 45 minutes.

While the cake is baking, add the frozen raspberries, sweetener and water to a pan. Simmer for about 3 – 5 minutes until the raspberries are soft. Mash with the back of a spatula. Turn off the heat and add the chia. Allow to fully cool to firm up.

Whip the cream until just under stiff peaks.

Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream and top with raspberries. Add the top of the cake and dust with powdered sweetener. Slice and serve.

Recipe variations

Make it nut free: For a sponge without almond flour, try this coconut flour cake. Slice in half and fill as per recipe.

For a strawberry keto Victoria sponge, use my sugar free strawberry jam. I can also see this cake work with my sugar free blueberry jam. Less traditional perhaps, but certainly delicious.

Dairy free? Use coconut oil instead of the butter and fill the cake with whipped coconut cream.

Bake in 2 cake tins: Separate the batter into two 7 inch springform tins and reduce the baking time to about 30-35 minutes.

It should be possible to use an 8 inch springform tin. This will make the layers thinner and the baking time will also reduce. I would test the cake at 40 minutes and see if it’s done.

Storage

Store in the fridge for up to 3 days.

It’s possible to freeze the cake for up to 3 months, although I find that whipped cream is not quite the same after defrosting.

I recommend that you freeze the sponge on its own. Defrost, and then add the filling just before serving.

More sugar free cake recipes

All of these recipes are low carb variations on the classic sponge cake. I simply cannot decide which one I like best!

Tried this recipe? Give it a star rating below!

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Keto Sponge Cake filled with raspberries and cream

Sugar Free Raspberry Victoria Sponge Cake (Keto)

from sugarfreelondoner.com

It’s only 15 minutes prep for this sugar free Victoria sponge cake! It’s a favourite I often make for celebrations or when we have guests over. It tastes so indulgent that you’d never guess one slice has just 4.5g net carbs.

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine British

Servings 12

Calories 316 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Preheat the oven to 180C / 160C fan / 350F. Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter the sides.

  • Separate the eggs and beat the egg whites until stiff.

  • In a clean bowl add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale + fluffy. Add the sour cream, melted and cooled butter, almond milk, vanilla and lemon zest. Whisk to combine.

  • In another clean bowl, mix the almond flour, coconut flour and baking powder together.

  • Add the dry ingredients to the wet and mix to combine with an electric whisk. Last, fold in the egg whites with a spatula until combined. Don’t over-mix to keep the air bubbles intact.

  • Pour into your springform pan and level the top with a spatula.

  • Bake for 50 – 55 minutes or until you can insert and remove a skewer without it sticking. Loosely cover with a sheet of tin foil if it starts to brown a bit too much on top, from about 45 minutes. Let cool before releasing from the springform.

  • While the cake is baking, add the frozen raspberries, sweetener and water to a pan. Simmer for about 3 – 5 minutes until the raspberries are soft. Mash with the back of a spatula. Turn off the heat and add the chia. Allow to fully cool to firm up.

  • Whip the cream until just under stiff peaks.

  • Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream and top with raspberries. Add the top of the cake and dust with powdered sweetener. Slice and serve.

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Notes

4.5g net carbs per slice. Makes 12 slices. 
*** I powdered some of the Lakanto Classic in my food processor for dusting the cake. You can also use a pestle and mortar or a coffee grinder for this.
It should be possible to use an 8 inch springform tin. This will make the layers thinner and the baking time will also reduce. I would test the cake at 40 minutes and see if it’s done.
In the US, you can buy Lakanto here – use my code SUGARFREE to get 20% off your purchase. In the UK, Europe and elsewhere, Lakanto is currently available via Luckyvitamin.com.

Nutrition

Calories: 316kcalTotal Carbohydrates: 8gProtein: 7.9gFat: 28.6gSaturated Fat: 12.4gFiber: 3.5gSugar: 3.1g

This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.





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