Keto Victoria Sponge Cakes
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
- ½ cup butter softened (1 stick)
- 2 cups Swerve Sweetener, confectioner's sugar
- 1 teaspoon vanilla
- ½ cup heavy cream
Instructions
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).