VICTORIA SPONGE CAKE MINI


 

I N G R E D I E N T S

Cake
  • 6 tbsp almond flour
  • 2 tbsp Swerve Sweetener
  • 1/2 tsp baking powder
  • Pinch salt
  • 1 large egg
  • 1 1/2 tbsp butter melted
  • 1/4 tsp vanilla extract
  • Powdered sweetener for sprinkling
Filling
  • 1/4 cup heavy whipping cream
  • 1/2 tbsp powdered Swerve Sweetener
  • 2 tbsp Raspberry Chia Seed Jam

D I R E C T I O N S

Cake
  1. Preheat the oven to 325F and grease 2 (two) 4-inch diameter ramekins or cake pans.
  2. In a small bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the egg, butter and vanilla extract until well combined.
  3. Divide the batter between the two prepared ramekins and smooth the top. Bake 15 to 20 minutes, until the center is set and the edges are golden brown.
  4. Remove and let cool 10 minutes, then run a sharp knife around the edges to loosen and flip out onto a wire rack to cool completely.
Filling and assembly
  1. Whip the cream with the sweetener until it holds very stiff peaks. (Whip it a bit more than you’d normally whip cream, it’s okay if it curdles a little).
  2. Place one layer of cake on a plate and spread the top with the whipped cream. Spread with the raspberry jam and top with the other layer of cake.
  3. Sprinkle the top with powdered sweetener.

N O T E S

  • Meal Type: Dessert
  • Serves: 1
  • Total Time: 40 min
  • Calories: 349
  • Net Carbs: 4.27g

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