Keto Victoria Sponge Cake

Indulge in the timeless elegance of a classic British dessert with this Keto Victoria Sponge Cake—an irresistible low-carb take on a beloved favorite! Crafted with almond and coconut flours for a gluten-free base, this cake boasts a soft and tender crumb while keeping it keto-friendly. Sweetened with erythritol and layered with sugar-free strawberry or raspberry jam, plus a cloud-like whipped cream, it delivers all the flavors of the traditional sponge cake without the extra carbs. Easy to make and perfect for any occasion, this recipe is ready in under an hour and makes an ideal centerpiece for tea time, birthdays, or any celebration. Treat yourself to a guilt-free slice of this keto masterpiece—deliciously satisfying and beautifully simple!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 25 grams Coconut flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 150 grams Unsalted butter, softened
• 125 grams Granulated erythritol or keto sweetener
• 2 teaspoons Vanilla extract
• 4 units Eggs, large
• 3 tablespoons Unsweetened almond milk
• 5 tablespoons Sugar-free strawberry or raspberry jam
• 200 milliliters Heavy cream, chilled
• 2 tablespoons Powdered erythritol (for whipped cream)
• 1 tablespoons Powdered erythritol (for dusting, optional)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line two 8-inch round cake pans with parchment paper. Grease the sides with butter or non-stick spray.

Step 2

In a medium bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk to remove lumps and set aside.

Step 3

In a large mixing bowl, use an electric hand mixer to cream the softened butter and erythritol until light and fluffy (about 2-3 minutes).

Step 4

Add the vanilla extract to the butter mixture, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 5

Gradually mix in the dry ingredients, alternating with almond milk, starting and ending with the dry mixture. The batter should be thick but spreadable.

Step 6

Divide the batter evenly between the prepared cake pans. Spread it out smoothly and tap the pans lightly on the counter to remove any air bubbles.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.

Step 8

Allow the cakes to cool in the pans for 10 minutes, then gently remove them from the pans and let them cool completely on a wire rack.

Step 9

While the cakes are cooling, prepare the whipped cream by beating the chilled heavy cream and powdered erythritol with an electric mixer until stiff peaks form.

Step 10

Once the cakes are completely cool, spread the sugar-free jam evenly over the top of one cake layer. Spread or pipe the whipped cream on top of the jam layer.

Step 11

Place the second cake layer on top (flat side up). Optionally, dust the top with powdered erythritol for a finishing touch.

Step 12

Slice and serve your Keto Victoria Sponge Cake. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1001.8g)

Amount per serving	% Daily Value*
Calories	3092.6

Total Fat 292.8g	0%
Saturated Fat 137.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1298.1mg	0%
Sodium 1927.8mg	0%
Total Carbohydrate 209.4g	0%
Dietary Fiber 29.4g	0%
Total Sugars 17.6g
Protein 66.2g	0%

Vitamin D 176.5IU	0%
Calcium 702.9mg	0%
Iron 11.2mg	0%
Potassium 633.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.5%

Protein: 7.1%

Carbs: 22.4%