Let your sweetie know you care by making this keto Victoria Sponge Cake for Two. It’s the perfect low carb Valentine’s Day dessert for sharing. Grain-free almond flour cake with a sugar-free raspberry and cream filling.
1.5 cups almond flour
8 tbsp Swerve Sweetener
2 tsp baking powder
1 large egg
6 tbsp butter melted
1 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 egg, butter and vanilla extract until well combined.
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.
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.
INGREDIENTS double this recipe
8 ounces diced strawberries
1/4 cup Sukrin :1 **(Swerve, Lakanto or sugar if not low carb)
1/4 cup water
1 tbsp lemon juice
3/4 tsp Knox Gelatin powder
Sprinkle the gelatin over the lemon juice.
In a small sauce pan over medium heat, combine the strawberries, Sukrin :1 and water. Stir to combine. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes.
Break up the gelatin and stir into the strawberries to melt. Turn off the heat and adjust sweetness. Let cool.
Spoon the strawberry jelly into a clean jar,
BUTTERCREAM FROSTING double this recipe
1 cup butter, room temperature
1.5 cups swerve confectioner
2 tbsp Heavy Whipping Cream
Combine the butter, heavy whipping cream and vanilla in a bowl using a hand mixer.
In two batches, add in the confectioner sugar and combine with the hand mixture until you achieve and even and uniform mixture.
Store in the fridge in a sealed container up to one week.