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!
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.
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.
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.
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.