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prep time
35 min
cook time
40 min
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg
3 medium
Butter
1-⅔ cup
Lemon Juice Raw
2 teaspoon
Baking Soda
1-½ tsp
Finely Ground Almond Meal Flour By Bob's Red Mill
2 cup
Xylitol Sweetener
1-⅔ cup
Raspberries
1 cup
Water
1 tablespoon
Beverages Almond Milk Unsweetened Shelf Stable
1 tablespoon
Vanilla Extract
1 tsp
Beverages Almond Milk Unsweetened Shelf Stable
1 tablespoon
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 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 4
Add the eggs one at a time to the mix, beating well to combine.Step 5
Add the lemon juice, ¼ cup of almond milk and vanilla extract. Mix well.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 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 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 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 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 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 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 14
Once the cakes are completely cool, spread the raspberry jam over the top of one of the cakes.Step 15
Turn the other cake half upside down and cover the underside with the buttercream.Step 16
Sandwich the two cakes together and dust with the reserved powdered xylitol to serve.
Comments
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 4 years ago
Can someone please tell me if ground almond is the same as almond flour?
Mlvetter01 4 years ago
Can you please confirm the amount of butter needed? Is it 2 sticks or 2 cups? Thanks so much.
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 4 years ago
the butter measurements must be waaaay off. this recipe resulted in a great smelling buttery soup.
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 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 5 years ago
How many does this serve ?
elisarose 5 years ago
Recipe states 8
vgbbbboooa38d 6 years ago
Would erithrotol (instead of xylotol) be less likely to cause intestinal upset?
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!