Victoria Sponge Cake : Low Carb : Keto

Who can resist this easy, low carb, keto Victoria sponge cake. It 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!

Sponge Cakes
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 (double) cream
2 tbsp granulated sweetener (Swerve/Monkfruit/Erythritol)
Optional: powdered sweetener (confectioners) for dusting
1. Preheat oven to 
350ºF. 180ºC. Gas Mark 4. Grease and line two 8” cake pans.
2. Using a handheld mixer, cream the butter and sweetener together, until pale and slightly fluffy (about 1 minute).
3. Add the eggs, one at a time. Then add the vanilla.
4. Mix the almond flour and baking powder together, then fold it into the wet ingredients.
5. Divide the mixture into the prepared cake tins.
6. Bake for 20-25 minutes, until the cakes spring backs when touched. Check them at the 20-minute mark.
7. Allow them to cool in their tins for 10 minutes, before transferring them to a wire rack to cool completely.
8. When it’s cooled down, beat the cream and sweetener together, until thick.
9. 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).

10. Dust with powdered sweetener for the finishing touch!
You can see a sugar-free strawberry jam recipe here 
Need help with weight/measurement conversion
please see here
Nutrition Facts:

Servings: 8

Fat : 18.6g Carbohydrate : 3.6g Fibre : 1g Net Carbs : 2.6g Protein : 3.6g
Original recipe idea
… and more can be seen here

Low Carb and Keto sweeteners
Want to know more about sweeteners; this article at Diet Doctor site is helpful, find it here

Low Carb Flours
The above recipe uses ‘low carb flour’ and if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at ‘Ditch The Carbs’ site has a very good guide, and you can read it here

Dear reader you will find a variety of recipe ideas within this blog. Not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan


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