Keto Individual Victoria Sponge Cakes

Making single-serve Victoria sponges have never been easier! Plus these are a lot healthier than the typical British dessert because they are 100% keto-approved, sugar-free and gluten-free.

We've got a simple keto mug cake base from our Keto Tres Leches Mug Cake recipe topped with Chunky Sugar-Free Strawberry Jam, lightly sweetened whipped cream and fresh strawberries.

Tips & Substitutions

You will need to have the strawberry jam ready but even if you don't it doesn't take too long to make from scratch. Or if you're short on time, you can just mash 2 to 3 strawberries with a teaspoon of powdered sweetener.

There's always more low-carb recipes you can use instead of our Chunky Sugar-Free Strawberry Jam:

Super Smooth Low-Carb Strawberry Jam if you prefer a smooth texture.
Roasted Strawberry & Rhubarb Jam with a slight tang from rhubarb.
Strawberry & Basil Chia Jam which doesn't involve gelatin.
or any other low-carb jam including cherry, blackberry, raspberry, kumquat and more!

If you don't have a microwave, bake the base in the oven. Simply divide the batter between 4 ramekins and bake in the oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 15 to 20 minutes or until cooked in the centre.

Preparation time

Hands-on:     10 minutes
Overall:      20 minutes

Nutritional values (per serving, 1 mug cake)

Total Carbs	10.2	grams
Fiber	4.3	grams
Net Carbs	5.9	grams

Protein	12.6	grams
Fat	32.8	grams
of which Saturated	14.7	grams

Energy	390	kcal

Magnesium	65	mg (16% RDA)
Potassium	299	mg (15% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (14%), fat (80%)

Ingredients (makes 4 servings)

Mug Cakes:

4 tbsp unsweetened almond milk (60 ml/ 2 fl oz)
4 tbsp butter or extra virgin coconut oil (57 g/ 2 oz)
4 large eggs
2 tsp unsweetened vanilla extract
²/₃ cup almond flour (67 g/ 2.4 oz)
6 tbsp coconut flour (48 g/ 1.7 oz)
¹/₂ tsp gluten-free baking powder
6 tbsp granulated Erythritol, Swerve or Allulose (60 g / 2.1 oz)

Filling:

2 tbsp Sugar-Free Chunky Strawberry Jam (40 g/ 1.4 oz)
3 to 4 fresh strawberries, sliced (48 g/ 1.7 oz)
¹/₄ cup heavy whipping cream, whipped (60 ml/ 2 fl oz)
2 tsp powdered Erythritol or Allulose (10 g/ 0.4 oz)

Instructions

Prepare the mug cakes. Whisk the liquid ingredients: almond milk, melted butter, eggs and vanilla extract.
Add all of the dry ingredients: almond flour, coconut flour, baking powder and granulated sweetener. Whisk again.
Divide the mixture between 4 ramekins. Microwave each one for 90 seconds or up to 2 minutes, checking half way.
When all of the mug cakes are done, carefully flip onto a chopping board (they will be hot) and let them cool down completely before slicing in half widthwise and filling.
Meanwhile, prepare the filling. Whip the cream with the remaining sweetener until stiff peaks form. Slice the strawberries.
Note: If you don't have any strawberry jam ready, check the recipe tips for quick options.
Fill the cooled Victoria sponge cakes with the jam and whipping cream. Finally topped with sliced strawberries and the remaining half of sponge cake.
Serve immediately or refrigerate for a few hours for a firmer set. Store in the fridge for up to 5 days.
Tip: These mug cakes won't be even. Make sure to assemble the cake with the bottom part cut side down and then top with the other half cut side up so the uneven surface is inside the cake.