Keto Victoria Sponge

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    35 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    1 h 15 min

Keto Victoria Sponge

This low carb adaptation of the classic Victoria sponge is rich with buttercream and a simple raspberry jam.

Perfect for entertaining guests or to simply enjoy with a nice cup of tea!

Although the recipe calls for xylitol as the sweetner, this could easily swapped for erythritol.

  • Net Carbs

    4.5 g

  • Fiber

    4 g

  • Total Carbs

    8.5 g

  • Protein

    8.7 g

  • Fats

    54.1 g

533 cals

Keto Victoria Sponge

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Egg

    Egg

    3 medium

  • Butter

    Butter

    1-⅔ cup

  • Lemon Juice Raw

    Lemon Juice Raw

    2 teaspoon

  • Baking Soda

    Baking Soda

    1-½ tsp

  • Finely Ground Almond Meal Flour By Bob's Red Mill

    2 cup

  • Xylitol Sweetener

    Xylitol Sweetener

    1-⅔ cup

  • Raspberries

    Raspberries

    1 cup

  • Water

    Water

    1 tablespoon

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    1 tablespoon

  • Vanilla Extract

    Vanilla Extract

    1 tsp

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    1 tablespoon

  • Xylitol Sweetener

    Xylitol Sweetener

    1-⅔ cup

Recipe Steps

steps 16

1 h 15 min

  • Step 1

    Preheat the oven to 340 degrees Fahrenheit and grease 2 x 6 inch cake tins and reserve to one side.
  • Step 2

    Add the ground almonds to a large mixing bowl with the baking soda and stir to combine.
    Step 2
  • Step 3

    Ensuring the butter is soft, add 1 cup to a large mixing bowl with 1 cup of xylitol. Beat together until smooth and fluffy.
    Step 3
  • Step 4

    Add the eggs one at a time to the mix, beating well to combine.
    Step 4
  • Step 5

    Add the lemon juice, ¼ cup of almond milk and vanilla extract. Mix well.
    Step 5
  • Step 6

    Slowly start folding the dry ingredients into the wet a little at a time, until you are left with a smooth cake batter.
    Step 6
  • Step 7

    Divide the mixture between the two cake tins and arrange side by side in the oven to bake for 30-35 minutes, until golden brown on top and a skewer comes out clean.
    Step 7
  • Step 8

    While the cakes are baking you can make the jam. Add the raspberries to a small saucepan with the water and ½ tablespoon of xylitol. Bring the mixture to a boil and allow to bubble for 3-4 minutes until the raspberries are broken down.
    Step 8
  • Step 9

    Reduce to a simmer and cook for a further 2-3 minutes until reduced to a thick jam. Reserve to one side to cool.
    Step 9
  • Step 10

    Once the cakes are ready, remove from the oven to cool in their tins, then remove and cool completely.
  • Step 11

    While the cake is cooling you can make the buttercream. Add 2/3 cup of xylitol to a food processor and blend on a high setting until you reach a fine powdered consistency – about 5 minutes.
    Step 11
  • Step 12

    Reserve 1 tablespoon of the powdered xylitol to one side. Add the remaining 2/3 cup of butter to the food processor, blending to form a thick paste.
    Step 12
  • Step 13

    Add 2 tablespoons of almond milk a little at time to the mixture as you continue to blend, until you have a smooth fluffy butter cream.
    Step 13
  • Step 14

    Once the cakes are completely cool, spread the raspberry jam over the top of one of the cakes.
    Step 14
  • Step 15

    Turn the other cake half upside down and cover the underside with the buttercream.
    Step 15
  • Step 16

    Sandwich the two cakes together and dust with the reserved powdered xylitol to serve.
    Step 16

Comments 11

  • LizPepper

    LizPepper a year ago

    Made this as a single serving mug cake and OMG it was so good!!! Didn't take long and was so worth it. Will make it again... Maybe even as a whole cake.

    • Georga_3

      Georga_3 3 years ago

      Can someone please tell me if ground almond is the same as almond flour?

      • Mlvetter01

        Mlvetter01 4 years ago

        Can you please confirm the amount of butter needed? Is it 2 sticks or 2 cups? Thanks so much.

        • recipewriter

          recipewriter 4 years ago

          Hi, the recipe has been updated now. 1 cup is added to the cake and the remaining 2/3 cup is added to the cream. It is important to note that the recipe uses ground almonds and not almond flour. Thanks :)

      • planethealth2a31

        planethealth2a31 4 years ago

        the butter measurements must be waaaay off. this recipe resulted in a great smelling buttery soup.

        • Nick wall

          Nick wall 4 years ago

          What a fucked up recipe I started out looking at the weight in grams until I got tho the sweetener at 1g and by then it was too late I had already added 454g of butter. I baked it for 45 minutes and was left with a greasy mess. What a waste of expensive ingredients 😡

          • Nana

            Nana 5 years ago

            Errors in the recipe! Ingredients! One say baking soda instructions reads baking powder! Baked of 35 minutes and cake was still in a liquid state! Still baking

            • Freak4potter

              Freak4potter 5 years ago

              How many does this serve ?

              • elisarose

                elisarose 5 years ago

                Recipe states 8

            • vgbbbboooa38d

              vgbbbboooa38d 6 years ago

              Would erithrotol (instead of xylotol) be less likely to cause intestinal upset?

              • recipewriter

                recipewriter 6 years ago

                I think this would depend on individual sensitivites, but if you are concerned you could swap for an alternative low csrb sweetener such as stevia or swerve and adjust the quantities to taste!