Victoria Sponge Cake (Keto | Low Carb | Sugar-Free)
This easy, low carb, keto Victoria sponge cake is made of two sponge cakes that sandwich homemade whipped cream and sugar-free strawberry jam. It is a classic, British dessert that is perfect for afternoon tea!
Most people want a massive 30th birthday celebration with all sorts of wonderful things, including a big, elaborate, celebration cake. However, that’s not me. I like to be super low-key on my birthdays, and this year was no exception (plus, we were in lockdown). So I contemplated, (for a while), what cake to make for this years big 3-0, and decided on a classic, British dessert…Victoria Sponge Cake.
This cake is simple and incredibly delightful. It has two sponge cakes that sandwich homemade whipped cream and sugar-free strawberry jam.
SUGGESTION – Make this cake late morning, because it pairs perfectly with a cup of tea in the afternoon!
Layers Of Yum…
TWO SPONGE LAYERS – They are soft, light and fluffy…and dead easy to make. Don’t attempt to make one large cake, then split it in two, as this recipes works perfectly with two greased 8″ cake tins, that have been lined with parchment paper.
SUGAR-FREE STRAWBERRY JAM – Now, it’s usually traditional to use raspberry jam…but I opted for sugar-free strawberry jam for two reasons: #1 – I prefer strawberries (especially with whipped cream) and #2 – I already had some on hand! But if you don’t have any homemade sugar-free strawberry jam on hand, then pop on over to this page and check it out.
WHIPPED CREAM – Some purists believe that a Victoria Sponge Cake should just be filled with just a layer of jam between the sponges, but others believe whipped cream or a buttercream makes it perfect. For me, it has (and always will be) whipped cream. We eat whipped cream at least once a day (not an exaggeration – we’re addicted), so I always have it stocked up in our refrigerator.
Store & Freeze…
No, you can’t freeze the cake all together…but, you can freeze the cake layers and assemble it when desired. After they have been cooked, allow them to cool down, then wrap them in plastic wrap/ foil for 2-3 months. Thaw them completely, at room temperature, before assembling.
Cover and refrigerate to keep this cake fresh. It can be refrigerated for up to 3 days.
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Victoria Sponge Cake
- 1/2 cup butter softened
- 1/2 cup granulated sweetener (Swerve/Monkfruit/Erythritol)
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 2 tsp baking powder
- 6 tbsp sugar-free strawberry jam
- 1/2 cup heavy cream
- 2 tbsp granulated sweetener (Swerve/Monkfruit/Erythritol)
- Optional: powdered sweetener (confectioners) for dusting
- Preheat oven to 350ºF. Grease and line two 8” cake pans.
- Using a handheld mixer, cream the butter and sweetener together, until pale and slightly fluffy (about 1 minute).
- Add the eggs, one at a time. Then add the vanilla.
- Mix the almond flour and baking powder together, then fold it into the wet ingredients.
- Divide the mixture into the prepared cake tins.
- Bake for 20-25 minutes, until the cakes spring backs when touched. Check them at the 20-minute mark.
- Allow them to cool in their tins for 10 minutes, before transferring them to a wire rack to cool completely.
- When it’s cooled down, beat the cream and sweetener together, until thick.
- To assemble the cake, place one cake upside down and spread a layer of Sugar-Free Strawberry Jam onto it. Spread a layer of whipped cream on top. Then top with the second cake (top side up).
- Dust with powdered sweetener for the finishing touch!
Net Carbs: 2.6g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.