WebPreparation Preheat the oven to 180°C. Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well. Bake …
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WebPlace the ingredients for the buttercream in a food processor or blender. Whizz until completely smooth, adding more water or plant-based milk to thin out if …
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WebTip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces. Bake the cakes in the centre of a …
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.