Let your sweetie know you care by making this keto Victoria Sponge Cake for Two. It’s the perfect low carb Valentine’s Day dessert for sharing. Grain-free almond flour cake with a sugar-free raspberry and cream filling. Brought to you in partnership with Bob’s Red Mill.
Raise your hand if you’re addicted to The Crown? I can’t get enough of this show. We are well into Season 2 now and it’s wonderfully engaging, delving into the private lives of the seemingly stuffy British Royal Family. But behind the scenes, you realize that they aren’t necessarily so stuffy after all, but instead bound by hundreds of years of protocol and tradition. You watch Elizabeth being dressed by maids, being helped into and out of dresses that she should be able to easily get into and out of herself and you want to giggle a little. It may have made sense back in the day when queens were strapped into corsets so tight they could hardly breathe, with layers upon layers of underskirts and other drapery. But when Elizabeth 2 is being fussed over as she gets into a plain summer dress, you get a sense of the ridiculous pomp and circumstance that stifled the whole lot of them.
Stodginess and tradition aside, those Brits sure have given us some tasty treat (and some funny names to go with them). This traditional tea-time cake is also known as Victoria Sandwich or Victoria Sponge. I made a full-size low carb Victoria Sponge Cake a few years ago and I loved the simplicity of it. A filling of raspberry jam and cream sandwiched between 2 layers of tender sponge cake and topped off with a little powdered “sugar”. It’s straightforward to make but still visually stunning and absolutely delicious. And it’s an easy cake to make over into a keto-friendly version; you don’t need much more than Bob’s Red Mill almond flour, some whipping cream, and some sugar-free raspberry jam.
And since Valentine’s Day is coming and I am always receiving requests for small batch keto desserts, I thought it was time for a mini version, one that is perfect for serving just two people. Because there is so little adornment or frosting, you truly get to taste the dreamy combination of almond flour cake, cream, and raspberries. And I am convinced that with a little coaxing, a good fine almond flour like Bob’s can result in cake that is virtually indistinguishable from the flour-based version.
If I’d had thought ahead, I might have purchased some little round heart-shaped mini cake pans. Seriously, how cute would that have been? But as it was, I simply used my 4-inch ceramic ramekins. Some Victoria Sponge recipes have you making a buttercream for the filling but I simplified the process by making thick whipped cream. And for the jam, I made a small batch of my Raspberry Chia Seed Jam with Bob’s Red Mill chia seeds. But you could really use any sugar-free jam here, like the xylitol-sweetened raspberry preserves from Nature’s Hollow.
However you choose to make it, and whatever you choose to call it, this sweet little Keto Victoria Sponge Cake is a perfect low carb Valentine’s Day dessert!
Preheat the oven to 325F and grease 2 (two) 4-inch diameter ramekins or cake pans.
In a small bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the egg, butter and vanilla extract until well combined.
Divide the batter between the two prepared ramekins and smooth the top. Bake 15 to 20 minutes, until the center is set and the edges are golden brown.
Remove and let cool 10 minutes, then run a sharp knife around the edges to loosen and flip out onto a wire rack to cool completely.
Whip the cream with the sweetener until it holds very stiff peaks. (Whip it a bit more than you'd normally whip cream, it's okay if it curdles a little).
Place one layer of cake on a plate and spread the top with the whipped cream. Spread with the raspberry jam and top with the other layer of cake.
Sprinkle the top with powdered sweetener.
Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.