Low Carb Victoria Sponge Cake

Indulge in the classic elegance of a Victoria sponge cake without the carb overload with this delightful Low Carb Victoria Sponge Cake recipe. Featuring a moist and tender crumb made from a blend of almond and coconut flours, this guilt-free dessert is perfectly complemented by layers of sugar-free strawberry jam and softly whipped cream. Sweetened with a low-carb granulated sweetener like erythritol, it's an ideal option for those following a keto or low-carb lifestyle. Ready in less than an hour, this easy-to-make classic retains all the charm of the original while offering a healthier twist. Perfect for tea time, special occasions, or as an everyday treat, this cake will impress low-carb enthusiasts and traditional dessert lovers alike!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 150 g Almond flour
• 30 g Coconut flour
• 2 tsp Baking powder
• 150 g Unsalted butter (softened)
• 120 g Granulated low-carb sweetener (e.g., erythritol)
• 4 Eggs
• 1 tsp Vanilla extract
• 150 ml Heavy cream (for filling)
• 3 tbsp Low-sugar or sugar-free strawberry jam
• 1 tsp Powdered low-carb sweetener (optional, for dusting)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins with parchment paper.

Step 2

In a medium mixing bowl, combine the almond flour, coconut flour, and baking powder. Mix well and set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated low-carb sweetener using an electric hand mixer until the mixture is light and fluffy.

Step 4

Add the eggs, one at a time, to the butter mixture, beating thoroughly after each addition to ensure they are fully incorporated.

Step 5

Stir in the vanilla extract.

Step 6

Gradually fold the dry ingredients into the wet mixture. Mix until just combined and you have a smooth batter—avoid overmixing.

Step 7

Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula.

Step 8

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

Step 9

Let the cakes cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.

Step 10

Once the cakes are completely cool, whip the heavy cream in a bowl until soft peaks form.

Step 11

Spread the low-sugar strawberry jam evenly over the top of one cake layer. Follow with a generous layer of whipped cream.

Step 12

Carefully place the second cake layer on top of the filling. If desired, dust lightly with powdered low-carb sweetener.

Step 13

Cut into slices and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(858.9g)

Amount per serving	% Daily Value*
Calories	2914.3

Total Fat 273.9g	0%
Saturated Fat 126.5g	0%
Polyunsaturated Fat g
Cholesterol 1241.5mg	0%
Sodium 1283.4mg	0%
Total Carbohydrate 186.6g	0%
Dietary Fiber 28.6g	0%
Total Sugars 16.5g
Protein 66.9g	0%

Vitamin D 237.9IU	0%
Calcium 576.2mg	0%
Iron 10.5mg	0%
Potassium 591.7mg	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: 70.9%

Protein: 7.7%

Carbs: 21.5%