Keto Victoria Sponge
This low carb adaptation of the classic Victoria sponge is rich with buttercream and a simple raspberry jam.
How to Make It
Step 1
Preheat the oven to 340 degrees Fahrenheit and grease 2 x 6 inch cake tins and reserve to one side.
Step 2
Add the ground almonds to a large mixing bowl with the baking soda and stir to combine.
Step 3
Ensuring the butter is soft, add 1 cup to a large mixing bowl with 1 cup of xylitol. Beat together until smooth and fluffy.
Step 4
Add the eggs one at a time to the mix, beating well to combine.
Step 5
Add the lemon juice, ¼ cup of almond milk and vanilla extract. Mix well.
Step 6
Slowly start folding the dry ingredients into the wet a little at a time, until you are left with a smooth cake batter.
Step 7
Divide the mixture between the two cake tins and arrange side by side in the oven to bake for 30-35 minutes, until golden brown on top and a skewer comes out clean.
Step 8
While the cakes are baking you can make the jam. Add the raspberries to a small saucepan with the water and ½ tablespoon of xylitol. Bring the mixture to a boil and allow to bubble for 3-4 minutes until the raspberries are broken down.
Step 9
Reduce to a simmer and cook for a further 2-3 minutes until reduced to a thick jam. Reserve to one side to cool.
Step 10
Once the cakes are ready, remove from the oven to cool in their tins, then remove and cool completely.
Step 11
While the cake is cooling you can make the buttercream. Add 2/3 cup of xylitol to a food processor and blend on a high setting until you reach a fine powdered consistency – about 5 minutes.
Step 12
Reserve 1 tablespoon of the powdered xylitol to one side. Add the remaining 2/3 cup of butter to the food processor, blending to form a thick paste.
Step 13
Add 2 tablespoons of almond milk a little at time to the mixture as you continue to blend, until you have a smooth fluffy butter cream.
Step 14
Once the cakes are completely cool, spread the raspberry jam over the top of one of the cakes.
Step 15
Turn the other cake half upside down and cover the underside with the buttercream.
Step 16
Sandwich the two cakes together and dust with the reserved powdered xylitol to serve.
Ingredients
- Egg
3 medium
- Butter
1-⅔ cup
- Lemon Juice Raw
2 teaspoon
- Baking Soda
1-½ tsp
- Finely Ground Almond Meal Flour By Bob’s Red Mill
2 cup
- Xylitol Sweetener
1-⅔ cup
- Raspberries
1 cup
- Water
1 tablespoon
- Beverages Almond Milk Unsweetened Shelf Stable
1 tablespoon
- Vanilla Extract
1 tsp
- Beverages Almond Milk Unsweetened Shelf Stable
1 tablespoon
- Xylitol Sweetener
1-⅔ cup