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.
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.
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.
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.
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.
- 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.
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
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!
- 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
- 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
To Make the Sponge Cake
Preheat oven to 350 degrees.
In a mixing bowl, add all the ingredients for the sponge cake and mix until well combined.
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.
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.
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
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
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).
NOTE*** This makes a lot of icing. You may want to cut the ingredients amounts in half or find another use for it.