Mini Victoria Sponge Cakes

Course: Cake
Servings: 6 Cakes
Author: Angela Coleby
Print Recipe

Ingredients

  • 1/4 cup (38g) coconut flour
  • 3 tablespoons melted butter unsalted
  • 3 eggs
  • 3 tablespoons erythritol or sugar sweetener
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder

Filling

  • 3-4 tablespoons whipped cream
  • 6 teaspoons strawberry chia jam

Instructions

  • Preheat the oven to 200C/400F degrees.
  • Grease a muffin tin with butter.
  • Beat the butter and erythritol together until smooth.
  • Add the eggs and vanilla. Stir thoroughly.
  • Add the coconut flour, salt and baking powder. Whisk until there are no lumps and you have a smooth batter.
  • Pour the mixture into the greased muffin tin and bake for 15 minutes.
  • Remove the cakes from the tin and allow to cool.
  • Cut in half, slather with whipped cream and strawberry jam.
  • Eat and enjoy!

Notes

Makes 6
Nutritional Info Per Cake (no filling) – 121 Calories, 9g Fat, 4g Protein, 5g Total Carbs, 3g Fibre, 2g Net Carbs