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Sugar Free Keto Victoria Sponge Cake

A light, sugar-free keto victoria sponge layered with raspberry jam and whipped cream.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 12 servings

Ingredients

  • 5 eggs large eggs
  • 2/3 cup granulated sweetener use 3/4 cup for a sweeter cake
  • 1/2 cup sour cream 115 g
  • 1/2 cup butter, melted and cooled 114 g
  • 4 tablespoons almond milk 60 ml
  • 1.5 teaspoons vanilla extract
  • lemon zest zest of 1 lemon
  • 2 cups almond flour 200 g
  • 1/3 cup coconut flour 40 g
  • 3 teaspoons baking powder
  • 1.5 cups frozen raspberries 200 g (for jam)
  • 1 tablespoon powdered sweetener optional (for raspberry jam)
  • 1/2 teaspoon water
  • 1.5 teaspoons ground chia seeds
  • 1 cup heavy cream 240 ml
  • 1 cup fresh raspberries 123 g (for filling)
  • powdered sweetener for dusting

Instructions

  • Preheat the oven to 180°C (350°F) (160°C / 320°F fan). Line the base of a 7-inch springform pan with parchment and butter the sides generously.
  • Separate the eggs. In a clean bowl beat the egg whites with an electric whisk until stiff peaks form; set aside.
  • In another clean bowl, beat the egg yolks with the granulated sweetener for about 2 minutes with an electric whisk until pale and fluffy.
  • To the yolk mixture add sour cream, melted cooled butter, almond milk, vanilla and lemon zest; whisk until combined.
  • In a separate bowl whisk together the almond flour, coconut flour and baking powder.
  • Fold the dry ingredients into the wet mixture using an electric whisk or spatula until just combined, then gently fold in the beaten egg whites with a spatula until no streaks remain.
  • Pour the batter into the prepared springform pan and smooth the top. Bake for 50–55 minutes until a skewer inserted comes out clean; if the top browns too quickly, loosely cover with foil from about 45 minutes. Cool completely in the pan before releasing.
  • While the cake bakes, make the raspberry jam: combine frozen raspberries, 1 tablespoon powdered sweetener (optional) and 1/2 teaspoon water in a saucepan. Simmer 3–5 minutes until raspberries soften, mash with a spatula, then stir in ground chia. Remove from heat and cool fully to thicken.
  • Whip the heavy cream until just under stiff peaks.
  • Carefully slice the fully cooled cake horizontally into two even layers. Spread a layer of the raspberry jam on the bottom layer, add whipped cream and fresh raspberries, then place the top layer back on.
  • Dust the top with powdered sweetener, slice into 12 portions and serve.

Equipment

  • 7 inch springform pan
  • Mixing bowls
  • electric whisk
  • Spatula
  • Saucepan
  • whisk or hand mixer for cream
  • Knife
  • Measuring cups and spoons

Notes

  • Nutrition estimate: about 4.5 g net carbs per slice.
  • Makes 12 slices.
  • Powder sweetener by pulsing granulated sweetener in a food processor for dusting.
  • You can use an 8-inch springform; layers will be thinner and bake faster—check from 40 minutes.