Keto Victoria Sponge Cake Recipe

A slice of Keto Victoria Sponge Cake with a raspberry jam filling and a whipped cream filling, on a white plate with two fresh raspberries.

Keto Victoria Sponge Cake tastes as good as it looks. With two layers of tender almond flour cake, a thick creamy filling, and a sugar-free raspberry jam, it's elegant, delicious, and worthy of any special occasion.

Course Dessert

Cuisine Dessert

Keyword keto victoria sponge cake

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 234kcal

Author Carolyn

Equipment

2 8-inch round baking pan

Ingredients

Raspberry Jam

1 1/2 cups raspberries fresh or frozen
3 tbsp granular sweetener allulose recommended
1 tbsp water
1 tsp grass-fed gelatin See Tips section for using Knox gelatin

Cake

2 1/2 cup almond flour
1/2 cup whey protein powder
2 tsp baking powder
1/4 tsp salt
1/3 cup butter softened
2/3 cup sweetener erythritol, allulose, or a mx
3 large eggs room temperature
1 tsp vanilla extract
1/2 cup almond milk or water

Cream Filling

1 1/4 cup heavy whipping cream
2 tbsp powdered sweetener

US Customary - Metric

Instructions

Raspberry Jam

In a medium saucepan, combine the raspberries, sweetener, and water. Bring to a simmer and cook 7 minutes. Mash the berries with a fork or potato masher and remove from heat.
Sprinkle the surface with the gelatin and whisk quickly to combine. Let cool completely.

Cake

Preheat the oven to 325ºF and grease 2 8-inch round cake pans. Line the bottoms with parchment paper and grease the parchment.
In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
In a large bowl, beat the butter until smooth. Add the sweetener and beat until lightened and well-combined, about 1 minute. Beat in the eggs, one at time, scraping down the beaters and sides of bowl with a rubber spatula as needed. Beat in the vanilla.
Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined. Divide the batter evenly between the two pans and spread to the edges.
Bake 18 to 23 minute, until the tops are golden brown and just firm to the touch. Let cool 30 minutes in the pan before flipping out onto a wire rack to cool completely.

Cream Filling

Beat the heavy cream with the sweetener until it holds stiff peaks. Then continue to beat a little longer until it becomes thicker and begins to look less smooth and even a little clumpy.
Place one cake layer on a serving platter and spread with the raspberry jam. Spread the clotted cream over top of the jam and place the second cake layer on top.
Dust powdered sweetener over the top of the cake. Refrigerate for 30 minutes to help set the filling before serving.

Notes

Storage Information: Store the cake in a covered container in the fridge for up to 5 days. It can also be frozen for several months.

Nutrition