WebThe classic and elegant Victoria Sponge Cake gets a low carb, gluten-free makeover. This healthy dessert is a must-make. 4.67 …
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WebThis fluffy, airy keto Victoria sponge cake is so easy to make! It's a buttery yet light almond flour sponge filled with sugar free raspberry chia jam, whipped cream …
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WebRecipe Steps steps 16 1 h 15 min Step 1 Preheat the oven to 340 degrees Fahrenheit and grease 2 x 6 inch cake tins and reserve to one side. Step …
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WebIngredients 120 g Low-carb flour 1 tsp Cinnamon 1 tsp Mixed spice 1/4 tsp Salt 3/4 tsp Baking powder 4 drops Stevia liquid vanilla 100 g Erythritol (granulated) 75 g …
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WebTo 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 …
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Web1 tsp vanilla extract Preheat the oven to 325F and grease 2 (two) 4-inch diameter ramekins or cake pans. In a small bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the …
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WebSugar-Free Low Carb Sponge Cake Sugar-Free Low Carb Sponge Cake Course Dessert Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 12 Calories 107kcal Author Brenda …
WebMethod. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 18cm/7in cake tins with baking paper. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a
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WebPreheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper. Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in …
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WebThis popular keto sponge cake (keto Victoria sponge) is soft and delicious, sprinkled with sugar-free sweetener, and served with whipped cream or yogurt. You only need 7 healthy ingredients to make …
WebQuick Method Add eggs to mixing bowl followed by sugar, flour, baking powder and softened butter. Mix until well combined but be careful not to overmix, just until you have …
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WebInstructions. pre-heat oven to 160°C fan (175°C static). melt butter and set aside to cool down. beat ricotta with sweeteners. whisk in whole eggs, one at a time, …
WebMethod. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the …
WebCream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy. Step 3: Add the eggs in 4 parts, beating well after each addition so that the …
WebGrease and line two 8 inch baking pans with parchment paper. Whisk the butter until smooth and creamy. Add the low carb sweetener and continue to whisk until …
WebThis keto sponge cake is a simple but super tasty sugar-free vanilla cake that is also gluten-free and diabetes-friendly. Because it is made with low-carb flour and no …
Web10. To assemble the cake, spread some buttercream on one cake and top with jam. 11. Place the second cake on the buttercream side with the bottom facing up …
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Ingredients (makes 6 Victoria Sponges) Vanilla Cake: 1 1/ 4 cups almond flour (125 g/ 4.4 oz) 3/ 4 cup granulated Swerve or Erythritol (150 g/ 5.3 oz) 1 tsp gluten-free baking powder. 1/ 4 tsp sea salt.
A sponge cake is basically just a very light and airy cake made with eggs, flour and sugar, but this recipe is low carb and just as delicious as it's higher carb cousin! This Low Carb Cake is a masterpiece made grain free, gluten free, nut free and just around 100 calories per slice with less than 1 gram of carbs!!!!!
Make it nut free: For a sponge without almond flour, try this coconut flour cake. Slice in half and fill as per recipe. For a strawberry keto Victoria sponge, use my sugar free strawberry jam. I can also see this cake work with my sugar free blueberry jam. Less traditional perhaps, but certainly delicious.
To create a sugar free keto Victoria sponge, I replaced the wheat flour with an almond flour and coconut flour mix and I used Lakanto Monk Fruit Sweetener instead of sugar. Lakanto is an erythritol monk fruit sweetener blend, which means that you cannot detect the cooling aftertaste pure erythritol sweeteners have.