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!
Victoria Sponge Cake for Two
Ingredients
Cake:
- 6 tbsp almond flour
- 2 tbsp Swerve Sweetener
- 1/2 tsp baking powder
- Pinch salt
- 1 large egg
- 1 1/2 tbsp butter, melted
- 1/4 tsp vanilla extract
- Powdered sweetener for sprinkling
Filling:
- 1/4 cup heavy whipping cream
- 1/2 tbsp powdered Swerve Sweetener
- 2 tbsp Raspberry Chia Seed Jam
Instructions
Cake:
- 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.
Filling and assembly:
- 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.
Nutrition
Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.
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Nevermind!! I found the jam recipe!!! 🙂
Sorry, they are supposed to be linked but when I updated my recipe plug in, a bunch of the links disappeared.
How do you make the jam?
Made this today and it is absolutely delicious. Was devoured in minutes so will be making more tomorrow. Thank you.
Thank You!! This is perfect for making afternoon cream tea cakes…. will use fresh raspberries, strawberries, blueberries and blackberries this summer. I love this sponge cake.
Beautiful! Tastes just like normal cake! I used diabetic cherry jam and added a little vanilla to the cream
Great little cake. So good, that would like to make it as a bigger cake. Do I just double, or triple ingredients? Please post for larger size. Yes, it was that good. Would like to use this as a tiramisu base, maybe less sugar for the tiramisu base, but I think it could work.
Please read the post, you will see that this is a miniature version of a large one I already made. It’s linked in the post itself.
This was DELICIOUS. Thank you so much for posting this recipe. Sweet but not too sweet and easy to make. Perfection!
AMAZING! Out of all of the desserts that I have made of Carolyn’s, this is by far the best! This will be what I am making for my birthday cake this year!
Thank you Carolyn for another wonderful recipe!
I forgot to rate the recipe! 5 stars all the way!
Love how elegant this cake is! The filling is what I love to have all the time! Happy Valentine’s Day! <3
Would I double or triple or quadruple the recipe for a family sized version? Asking for a friend ?
Check the blog post, I link to the full sized version for you!
This is just wonderful! Victoria Sponge is one of my husband’s favourite cakes, so this was the perfect “starter” dessert to his birthday weekend 🙂 And I loved it too! Just the perfect sweetness and a delightfully airy sponge. I used a mix of erythritol and Stevia drops for my sweetener and used mascarpone cheese instead of double cream in the filling as I had some at hand, and it worked a treat. I also made a fresh batch of your raspberry chia jam and I’m so glad I did, it paired beautifully with the sponge and mascarpone. Thank you so much for this, I will definitely make the full sized version soon!
Can I use erythritol or another type of sweetener? It is hard to find swerve in Canada, and when I look in the US it seems quite expensive. Thanks very much!
Not sure what part of Canada you are in but Swerve is pretty available in Loblaws and Great Canadian Superstore. And actually quite a few natural grocers. But you can use another erythritol based sweetener.
Just FYI, I have made clotted cream at home in an electric roaster oven that I purchased for cooking turkeys on holidays and it works very well. The cream doesn’t get dark and thickens wonderfully. My household oven doesn’t hold a low enough temp and because you have to run it for so long it tends to interfere with other cooking and heat up the whole house.
So now my favorite low carb dessert can be made with homemade clotted cream…Yum!
I ADORE your Victoria Sponge! One of my favorite desserts ever. Totally making it this week in the mini version!
I made this today. I’m a chocolate cake person, but this is delicious beyond belief! Thank you!!
Carolyn this looks delicious….as usual. I have to be dairy free, what could I sub for the whipping cream to get a thick cream layer? Thanks
Honestly, I don’t really know. Coconut whipped cream is too thin and doesn’t really hold up in recipes like this.
If you’re all right with chickpeas (I know, not low-carb), you could try something called aquafaba. It’s the water left from cooking chickpeas, whipped up with sweetener. You can find instructions on YouTube.
Wish my hubby was into raspberries because I would love to make this for V-Day! However this is the perfect idea for a dessert I have for an event coming up…medieval-themed so this might be just the right thing to add to the dessert menu along with the chocolate…of course!
Neither my hubby nor I are big fans of raspberries so I made mine with frozen cranberries leftover from Christmas. It was a huge hit!
I meant to give 5 Stars
My favorite dessert in a mini version…what could be better!
Thanks, Carolyn
Looks delicious and amazingly quick and simple to make! I don’t see the fiber and net carb numbers. Are they missing?
Sorry the fiber is 3.42g. You can do the math for net carbs easily from that. I will add that into the recipe card.
Looks yummy and easy! 22.5 grams of erythritol? Oopsie.