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Low Carb Mini Victoria Sponge Cake Recipe

Victoria Sponge Cake for Two

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.
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 mini cake
Calories 349 kcal

Ingredients

Cake:

Filling:

Instructions

Cake:

  1. Preheat the oven to 325F and grease 2 (two) 4-inch diameter ramekins or cake pans.
  2. 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.
  3. 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.
  4. 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:

  1. 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).
  2. 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. 
  3. Sprinkle the top with powdered sweetener.
Nutrition Facts
Victoria Sponge Cake for Two
Amount Per Serving (1 /2 cake)
Calories 349 Calories from Fat 284
% Daily Value*
Fat 31.56g49%
Carbohydrates 7.69g3%
Fiber 3.42g14%
Protein 8.73g17%
* Percent Daily Values are based on a 2000 calorie diet.