Mini Victoria Sponge Cakes
Servings: 6 Cakes
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Ingredients
- ¼ cup (38g) coconut flour
- 3 tablespoons melted butter unsalted
- 3 eggs
- 3 tablespoons erythritol or sugar sweetener
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ 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