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Mini Low Carb Victoria Sponge Cakes With Raspberry & Buttercream Filling!

April 3, 2019 by Denise 1 Comment

cookie sheet with mini Victoria sponge cakes and white plate with cake and text overlay
cookie sheet with mini Victoria sponge cakes and white plate with cake and text overlay

These mini low carb Victoria sponge cakes are sure to satisfy that sweet tooth! Two mini sponge cakes with raspberry and butter cream filling make a delicious low carb dessert with only 5.8g net carbs!

You might also like this low carb no bake raspberry cheesecake.

white plate with mini cake and cup of tea and floral napkin
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We used to live in England for a year because of my husband’s work. There were so many things I loved about living there and one of them was the Victoria sponge cakes. I have always wanted o make one but as you might guess they are not low carb.

So the other day I got an idea of how I could make them and came up with these mini low carb Victoria sponge cakes! They have a tart, sweet raspberry filling, sugar free buttercream icing and two mini cake layers for only 5.6g net carbs! Perfect with a cup of tea.

What Is A Victoria Sponge Cake?

Victoria sponge cake is named after Queen Victoria who was fond of this combination of sponge cake with jam and whipped cream in the middle. It is sometimes called Victoria sandwiches because they can be cut it into sandwich pieces to enjoy at tea time.

And in case you are wondering a sponge cake is similar to pound cake. You can learn more about Victoria sponge cake history here.

 

long photo fo tray of mini cakes and white plate, cup of tea and floral napkins

 

How To Make The Mini Sponge Cake Layers

To make the sponge cake layers, I used my low carb mini bundt cake recipe without the lemon flavors. I poured it into a large cookie tray and cooked it for about 15 – 17 minutes. When it was completely cooled, I used these pastry rings to make the cut outs and set them aside.

 

cookie sheet of cake with round cookie cutter

 

Low Carb Raspberry & Buttercream Filling

The raspberry filling is simply just cooking down a pint of raspberries with a little Swerve sweetener and water. When it thickens take it off the burner and refrigerated to thicken more. 

To make the low carb buttercream icing, I used butter, Swerve confectioners sugar, vanilla and heavy cream. Cream the butter and sweetener together then add in the vanilla and cream. Let that whip for 5 minutes and it’s ready.

 

Victoria sponge cake ingredients, cake, jam and icing.

 

Assembling The Low Carb Victoria Sponge Cakes

The cake and jam should be cooled completely before assembling. Take two cake rounds and on one spread some of the jam and on the other spread the buttercream icing. Place them both together and lay on a cookie sheet. Continue with the rest and then sprinkle some confectioners sweetener on top. 

 

tray with mini Victoria sponge cakes and wax paper

Recipe Notes:

  • These are very filling and SWEET! I find I only want to eat half at a time and it does go great with tea.
  • Make sure cream cheeses, eggs and butter are all room temperature.
  • There will be lots of icing left over so you can make half or use it for something else.
  • There will be leftover cake from when you make the cut outs. Try eating it with whipped cream and berries.
  • It’s important to use confectioners sweetener in the icing. I have not tried it with granular but it might work.
  • Remember to let the cake and raspberry jam to be completely cool before assembling the cakes.

 

close up of Victoria sponge cake on white plate

 

Ok I have to admit these are not the prettiest of cakes but boy are the yummy! My diabetic father in law took one look and said “I can’t eat that!” thinking it was high in sugar. He was pleasantly surprised to find it was sugar free!.

The nutritional information for these low carb Victoria sponge cakes is broken out with the buttercream icing separate because I had made so much icing. I used roughly 2 tablespoons of icing on each cake so that the total net carbs for 1 cake would be 5.8g net carbs. 

Cake with raspberry jam

383 cals / 35.2g fat / 9.7g carbs / 4.1g fiber / 11.2g protein = 5.6g net carbs

Buttercream Icing (2 tablespoons) 

78 cals / 8.5g fat / 0.2g carbs / 0.2g protein = 0.2g net carbs

 

 

white plate with mini cake and cup of tea and floral napkin
5 from 1 vote
Print

Mini Low Carb Victoria Sponge Cakes

These mini low carb Victoria sponge cakes are a guilt free little bundle of sweetness! Two mini sponge cakes with raspberry and butter cream filling make a delicious low carb dessert with only 5.8g net carbs!

Course Dessert
Cuisine American
Keyword berries, sponge cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 7
Calories 461 kcal
Author Denise

Ingredients

Sponge Cake

  • 5 egg
  • 1 cup Swerve Sweetener
  • 4 oz cream cheese, softened
  • ½ cup butter (1 stick), softened
  • 1 ½ cup almond flour
  • 2 tablespoons almond flour
  • 1 teaspoon baking powder

Raspberry Filling

  • 6 oz raspberries
  • 2 tablespoons Swerve Sweetener
  • 2 tablespoons water

Buttercream Icing (NOTE***)

  • ½ cup butter softened (1 stick)
  • 2 cups Swerve Sweeteenr, confectioner's sugar
  • 1 teaspoon vanilla
  • ½ cup heavy cream

Instructions

To Make the Sponge Cake

  1. Preheat oven to 350 degrees.

  2. In a mixing bowl, add all the ingredients for the sponge cake and mix until well combined. 

  3. Spray a cookie tray with oil and pour in the batter. Bake for 15 - 17 minutes or until a toothpick comes away clean  in the center.

  4. Let cool completely before making into cake layers. Use a cookie cutter or large glass to cut out the cake layers and set aside.

To make the raspberry filling.

  1. Place the raspberries, Swerve and water in a sauce pan. Cook until it starts to thicken. Let cool then refrigerate so it will continue to thicken.

To make the buttercream icing

  1. In a large bowl, cream the butter and Swerve sweetener. Then add in the vanilla and heavy cream. Beat for 5 minutes then set aside.

To assemble the cake

  1. Take one cake layer and add the jam on top. On another cake layer, add the buttercream icing. Place both layers together like a sandwich and set on a tray. Sprinkle more confectioners sugar on top if you wish (optional).

  2. NOTE*** This makes a lot of icing. You may want to cut the ingredients amounts in half or find another use for it. 

 

 

cookie sheet with mini Victoria sponge cakes and white plate with cake and text overlay

More Gluten Free

  • Keto Lemon Pound Cake
  • Cauliflower Rice with Mushrooms and Peas
  • Keto Bacon Cheeseburger Salad
  • Keto Air Fryer Salmon Bites

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Debbie

    July 10, 2019 at 5:38 pm

    What a delicious treat for my next tea party! My guest will never know its low carb!

    Reply

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