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Low-Carb Victoria Sponge Cake

Naomi ShermanUpdated 5 June 2022★★★★☆4.4 (430 ratings)

Ready in 1h 30m
3.6 g net carbs
237 kcal
Serves 12

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Keto Victoria Sponge Cakes (low-carb, keto, primal)

How pretty are these individual keto Victoria Sponges? Such a lovely addition to a fancy afternoon tea or even a dinner party keto dessert.

The vanilla cake used as a base for these cakes is one of my very favourite low-carb treats. Soft, moist and very vanilla-y, it’s delicious.

Add a luscious layer of my Raspberry Balsamic Chia Jam or any other sugar-free chia jam and some whipped cream and you have an official slice of heaven. Enjoy!

Step-by-step

Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
Using a stand mixer, beat the Swerve with the room temperature, softened butter, until fluffy. Add room temperature, softened cream cheese and beat until combined.
With the mixer on low, add the eggs one at a time, beating well in between each egg. Add vanilla.
In a bowl, place almond flour, baking powder and salt. Add the dry ingredients into mixture and beat until combined.
Grease and line one large (22 cm/ 9 inch) or six individual (11 cm/ 4.5 inch) springform pans. Pour batter into pans and bake for 45-60 minutes, checking the cakes(s) after 45 minutes of baking. Small cakes will take less time to cook than one large cake.
Remove from oven and allow to cool.
Once cool, remove from pan(s) and cut in half. Place cream and additional Swerve into bowl and whisk until firm whipped.
Spread a layer of Raspberry Balsamic Jam on to one side of the cake (about 2 tbsp per sponge). Spread a layer of whipped cream on the other side and sandwich together.
Dust with powdered Swerve, if desired. Serve a slice (if making one cake), or half of the mini cake (if making 6 mini sponges).
Store in the refrigerator, in a container, for 2 days.

Low-Carb Victoria Sponge Cake

Recipe

Low-Carb Victoria Sponge Cake

★★★★☆4.4 (430 ratings)

Easy low-carb Victoria sponge cakes made with delicious layers of grain-free vanilla sponges, cream and ...

Hands on: 30m
Overall: 1h 30m
Servings: 12

3.6 g
Net carbs: 6.1 g
Protein: 22.1 g
Fat: 237
kcal

Ingredients makes 6 Victoria Sponges

Instructions

Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
Using a stand mixer, beat the Swerve with the room temperature, softened butter, until fluffy. Add room temperature, softened cream cheese and beat until combined.
With the mixer on low, add the eggs one at a time, beating well in between each egg. Add vanilla.
In a bowl, place almond flour, baking powder and salt. Add the dry ingredients into mixture and beat until combined.
Grease and line one large (22 cm/ 9 inch) or six individual (11 cm/ 4.5 inch) springform pans. Pour batter into pans and bake for 45-60 minutes, checking the cakes(s) after 45 minutes of baking. Small cakes will take less time to cook than one large cake.
Remove from oven and allow to cool.
Once cool, remove from pan(s) and cut in half. Place cream and additional Swerve into bowl and whisk until firm whipped.
Spread a layer of Raspberry Balsamic Jam on to one side of the cake (about 2 tbsp per sponge). Spread a layer of whipped cream on the other side and sandwich together.
Dust with powdered Swerve, if desired. Serve a slice (if making one cake), or half of the mini cake (if making 6 mini sponges).
Store in the refrigerator, in a container, for 2 days.

Nutrition per serving, ½ cake

Carbs 6%Protein 10%Fat 84% of calories

Net carbs: 3.6 g
Total carbs: 18.9 g
Fiber: 1.9 g
Sugars: 2.9 g
Protein: 6.1 g
Fat: 22.1 g
Saturated fat: 9.7 g
Calories: 237 kcal
Sodium: 250 mg · 10.9% RDA
Magnesium: 41 mg · 10.3% RDA
Potassium: 156 mg · 7.81% EMR

Nutrition by ingredient

Per 1/2 cake	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.1 g	2.7 g	6.6 g	74
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.6 g	0 g	0 g	3
Baking powder, gluten-free	0.1 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Cream cheese, soft (full-fat)	0.3 g	0.6 g	2.3 g	20
Butter, unsalted, grass-fed	0 g	0 g	3.8 g	34
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.5 g	0.4 g	7.6 g	73
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.1 g	0 g	0 g	0
Raspberry Balsamic Chia Jam (KetoDiet blog)	0.8 g	0.3 g	0.2 g	8
Total	3.6 g	6.1 g	22.1 g	237

Serving size 1/2 cake

Gluten free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Beef free
Pescatarian
Vegetarian

Comments & ratings (20)

4.4430 ratings

5 ★296
4 ★76
3 ★28
2 ★9
1 ★21

Antonia24 March 2026
Are these light and airy sponge cakes?
1. Martina @ KetoDietAuthor11 May 2026
  Hi Antonia, since we are using almond flour, I'd not say they areas light and airy as the regular flour version, but they are still prettry light - definitely not a dense cake.
Allison★★★★★29 January 2022
I made this for my Hubby's birthday (posted pics on fb group) and it was absolutely delicious!! I doubled the recipe and made 2 x 9" cakes. Another winning recipe which always turn out like it should. Thank you again!
1. Martina @ KetoDietAuthor23 March 2022
  Thank you so much for the lovely feedback, I'm glad you enjoyed! ❤️
Georgie Castilla20 October 2020
I am a complete failure cutting the sponge in half without destroying it, or cutting it too uneven to look pretty. Will splitting the batter into two pans work, so I can have a top and a bottom without having to cut in half?!
1. Martina @ KetoDietAuthor10 November 2020
  I'm sorry for the delayed response. Yes, that will work just fine although you will need to reduce the cooking time by about 10 minutes. Always check with a wooden skewer. You may want to try using a string to cut the sponge (ideally google to see a video) - this always works great and no destroyed sponges 😊
Josephina4 April 2020
Moutwatering cake! My first baking experience with erytritol. I will definately suggest this recipe for those special moments you need luxury comfort food.
1. Martina @ KetoDietAuthor22 April 2020
  Thank you Josephina, I'm glad you enjoyed!
SCM6 April 2019
This is the best low carb cake recipe I've made, yet, plus it's super elegant. I recently made it one large cake split in half and filled with sugar-free strawberry and blueberry jam and whipped cream for a tea party and it was a total hit! I was actually sad I didn't have leftovers lol.
1. Martina @ KetoDietAuthor17 April 2019
  Thank you so much for your kind words, I'm glad you enjoyed! ❤️
Lori Pickerell16 March 2019
Could you use this same recipe to make a type of jelly roll? Bake on a cookie sheet and then fill with a Keto whipped cream? Would it roll up properly?
1. Martina @ KetoDietAuthor19 March 2019
  Hi Lori, I think this dough will break. I'd definitely make it with separated eggs (beaten egg whites) and maybe even add some protein powder and psyllium or gelatine powder to keep it together. I'll put that in my to-do recipe list! 😊
Gina19 February 2019
Dear Martina and Naomi,
Photos indicate a victoria sponge with a top and bottom layer which seems to indicate that one whole sponge is one serving.
However, it says this serves 12, indicating you can only eat one half of the victoria sponge since there are only 6 spring forms.
I think this recipe looks amazing but I am nervous about going over my food limits. Please clarify portion size? Thank you, gina
1. Martina @ KetoDietAuthor27 February 2019
  Hi Gina, that is correct. One serving is half of the cake. You could use smaller cake forms to make 12 sponges (1 serving- 1 cake). When it comes to the images, I think what happened is that Naomi used bigger cake forms and only made 4 larger Victoria sponges instead of 6. I'll clarify in the recipe - thank you!
Jayne Lein24 July 2018
I also need to know the pan size please.
1. Martina @ KetoDietAuthor25 July 2018
  Hi Jayne, sizes clarified in step 5 😊
Salena24 July 2018
What size pans?
1. Naomi Sherman25 July 2018
  Hi Salena
  Individual tin sizes are 11cm/4.5in
  Single tin size is
  20-22cm/9in
  Cheers
  Naomi
Carolyn F21 July 2018
Hello Naomi,
Thanks for a great recipe. If making in single springform tin, what size do you recommend?
Thanks
1. Martina @ KetoDietAuthor25 July 2018
  Hi Carolyn, sizes clarified in step 5 😊