Sugar Free Raspberry Victoria Sponge Cake (Keto)
User Reviews
5
Sugar Free Raspberry Victoria Sponge Cake (Keto)
Description
The Sugar Free Raspberry Victoria Sponge Cake starts with separating eggs and whipping the whites to stiff peaks, creating an airy structure. Wet ingredients include sour cream, melted butter, almond milk, vanilla, and lemon zest, which offer moisture and subtle flavor. Almond and coconut flours mixed with baking powder provide the low-carb base. Folding in egg whites carefully maintains the batter’s lightness.
Baked in a 7-inch springform pan, the cake develops a tender crumb with a slightly nutty note from the almond flour. The raspberry jam layer is made by cooking frozen raspberries with powdered sweetener and chia seeds to thicken. Fresh whipped cream and raspberries complete the filling, delivering creamy richness and fruit brightness reminiscent of a traditional Victoria sponge.
This cake suits low-carb or ketogenic diets by replacing conventional flour and sugar with keto-friendly ingredients while retaining the familiar texture and layered raspberry flavors. It can be dusted lightly with powdered sweetener for presentation.
It yields about 12 slices with approximately 5g net carbs each. An 8-inch pan can be used for thinner layers, but baking time may be shorter, so testing with a skewer is recommended after 40 minutes. Covering with foil can prevent over-browning toward the end of baking.
Ingredients
- 5 egg large
- ⅔ cup granulated sweetener use ¾ cup for a sweeter cake
- ½ cup sour cream 115g
- ½ cup butter melted, then cooled 114g
- 4 tablespoon almond milk 60ml
- 1.5 teaspoon vanilla
- lemon zest of 1
- 2 cups almond flour 200g
- ⅓ cup coconut flour 40g
- 3 teaspoon baking powder
JAM
- 1.5 cup raspberries 200g, frozen
- 1 tablespoon powdered sweetener optional
- ½ teaspoon water
- 1.5 teaspoon chia seeds ground
FILLING
- 1 cup heavy cream 240ml
- 1 cup raspberries 123g, fresh
- powdered sweetener for dusting
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan. Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter the sides.
- Separate the eggs and beat the egg whites until stiff.
- In a clean bowl add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale + fluffy. Add the sour cream, melted and cooled butter, almond milk, vanilla and lemon zest. Whisk to combine.
- In another clean bowl, mix the almond flour, coconut flour and baking powder together.
- Add the dry ingredients to the wet and mix to combine with an electric whisk. Last, fold in the egg whites with a spatula until combined. Don't over-mix to keep the air bubbles intact.
- Pour into your springform pan and level the top with a spatula.
- Bake for 50 - 55 minutes or until you can insert and remove a skewer without it sticking. Loosely cover with a sheet of tin foil if it starts to brown a bit too much on top, from about 45 minutes. Let cool before releasing from the springform.
- While the cake is baking, add the frozen raspberries, sweetener and water to a pan. Simmer for about 3 - 5 minutes until the raspberries are soft. Mash with the back of a spatula. Turn off the heat and add the chia. Allow to fully cool to firm up.
- Whip the cream until just under stiff peaks.
- Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream and top with raspberries. Add the top of the cake and dust with powdered sweetener. Slice and serve.
Notes
- This cake yields around 12 slices, each containing approximately 5g net carbs.
- Powdered granulated sweetener can be used to dust the cake for presentation.
- An 8-inch springform pan can be substituted; expect thinner layers and shorter baking time, check doneness starting at 40 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Total Carbohydrates | 8g | 3% |
| Protein | 7.9g | 16% |
| Fat | 28.6g | 44% |
| Saturated Fat | 12.4g | 62% |
| Fiber | 3.5g | 14% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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