This popular keto sponge cake (keto Victoria sponge) is soft and delicious, sprinkled with sugar-free sweetener, and served with whipped cream or yogurt.
You only need 7 healthy ingredients to make this vanilla keto cake, it only takes 10 minutes to make and is 2.2g net carbs per slice.
An easy flourless cake that's a nut-free recipe. A quick sugar-free cake that's diabetic-friendly.
If you're on a low-carb diet and have a nut allergy, it can be difficult to find sugar-free recipes and keto recipes that don't use almond flour.
Coconut flour recipes like this keto vanilla cake, are nut-free, sugar-free, grain-free, and naturally gluten-free. And of course, the keto sponge cake is low carb - there are just 2.2 grams net carbs in one slice.
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What is keto sponge cake?
A keto sponge cake is a gluten-free vanilla cake with fresh berries (or frozen berries) pressed into the top. This recipe can be baked as one large cake or baked in a square dish to make keto bars.
This is a light and fluffy cake that will soon become your favorite dessert cuisine to make for parties.
Using coconut flour and sugar-free sweetener makes this low-carb sponge cake keto.
It has a really light texture that goes with any dessert or drink that you make.
It is my favorite sugar-free cake recipe. When you prepare keto recipes that taste just like their carb-filled counterparts, it is easier to stay within your macros on the keto diet.
Ingredients
To make this low carb sponge cake, you'll just need a few simple ingredients such as:
- melted butter - you can use salted butter or salted butter with a pinch of salt.
- coconut flour - this sponge is light and airy thanks to the qualities of coconut flour. Coconut flour is a naturally gluten-free low-carb flour.
- granulated sweetener of choice - find my top picks in this article featuring the ultimate guide to sweeteners. Granulated sweetener works well such as erythritol, monk fruit, allulose, or xylitol.
- vanilla extract - or vanilla essence.
- baking powder - do not use baking soda, make sure it is baking powder.
- eggs -
- frozen berries - I prefer raspberries, but you can use a different type if you'd like! Just keep in mind the berry carb count.
For exact quantities, see the sponge cake recipe card at the bottom of this post.
Instructions
It's really easy to make your own sugar-free vanilla cake with berries. And the end result is absolutely worth the small amount of effort it takes to bake this cake!
This simple keto recipe is all made in one large mixing bowl - so there's no need to mix dry ingredients with wet ingredients, there's no need to use a stand mixer or to beat egg whites to stiff peaks.
STEP 1: Gently fold the melted butter, coconut flour, sugar-free sweetener, vanilla extract, and baking powder until it is smooth.
STEP 2: Slowly add your eggs, stirring really well in between each one.
Make sure you don't over-mix the cake batter.
STEP 3: Pour the low-carb sponge cake batter into a prepared baking dish.
Press frozen berries evenly into the top of the cake.
To make sure the cake layer doesn't stick to your pan, place some parchment paper on the bottom of your dish first.
Preheat oven and bake the keto cake until it is completely cooked in the middle.
TOP TIP: When I add frozen berries to a cake, I wait until the mixture is in the baking dish, then press the frozen berries in the batter so they are evenly distributed and won't color the cake batter.
Serving
- Allow the low-carb cake to cool completely before decorating with powdered sweetener (swerve confectioners are a good option).
- Serve with whipped cream (heavy cream), natural unsweetened yogurt, or whipped coconut cream on the side.
- Vanilla cream cheese frosting is a little heavy to serve on top, but is nice served on the side.
Substitutions
This is a simple recipe for a low-carb cake, so there aren't many substitutions you can make. If you don't have butter, you can use ghee or even some melted coconut oil. Overall, however, I suggest you stick with the recipe for best results!
Variations
The fun thing about this keto cake is that it's almost a blank slate! You can change the flavor in so many fun ways. Here are a few ideas to make this one of your favorite recipes:
- Swap the berries - The keto sponge recipe calls for raspberries but you can easily adapt the recipe using your favorite berry, or whatever is in season at the time. Frozen berries are an economical and easy option. I always have a few bags in the freezer.
- Flavor the sponge - add lemon juice and lemon zest to your cake batter.
- Swap the toppings - You can also top this keto sponge cake with some sugar-free whipped cream. Or make your own meringue topping with egg whites. Just whip your egg whites until stiff peaks form. Top the whipped cream with some lemon zest for a fresh-tasting low-carb sponge cake.
Use any type of baking dish that you have; you will just have to adjust the baking time. Pour batter into muffin tins or a bundt cake pan for a different take.
Storage
Store this sugar-free vanilla cake covered at cool room temperature for up to three days.
You can also store this coconut flour cake in the freezer. Wrap it up in a plastic wrap and place it in a resealable food storage bag or airtight container in the freezer for up to six months.
FAQs about keto sponge cake
The FDA lists coconut as a tree nut but it's actually not one. Instead, coconut is a seed of a group of fruits known as drupaceous, which also includes cherries, dates, and apricots.
The bottom line is that while most people who are allergic to tree nuts can safely eat coconut, it's important to speak to your doctor and follow their advice on this topic! Some people are allergic to both.
Coconut flour is a common low-carb flour that is light, incredibly absorbent, and easily flavored. Most readers tell me that coconut flour does not taste like coconut.
However, if you are sensitive to the coconut flavor, you can add a bit more vanilla extract to the flourless berry sponge recipe to help cover and hide the mild coconut taste.
If you cannot tolerate dairy, you may wish to use coconut oil instead of butter, but add a pinch of salt and some extra flavoring as the butter does add a rich buttery taste to the flourless sponge recipe.
Even though people use both almond flour and coconut flour in dessert recipes for the low-carb diet, they are not exactly the same. They affect moisture content in the dessert in different ways, so it is important for you to follow the recipe.
I wrote an entire article about why you can't swap almond flour and coconut flour if you'd like to learn more.
You can add any flavor you like to the low-carb keto cake. My favorite is to add lemon zest and lemon juice combined with the berries is incredible.
Which eggs you use is up to you, and your budget.
Protein powder is often used in keto cakes and low-carb cakes to replace gluten that is found in wheat flour.
Many cake recipes require you to whisk egg whites until stiff peaks form with an electric whisk. This is such a great recipe because none of that is needed.
More Sugar-Free Keto Recipes
If you enjoyed this low-carb sponge cake, here are some more sugar-free recipes you should make next. They taste just as delicious as this cake recipe.
- Best Keto Chocolate Cookies
- Buttery Keto Shortbread Cookies
- Keto Chocolate Lasagna
- Quick and Easy Keto Macaroons
- Double-Chocolate Keto Mug Cake
📖 Recipe
Please rate this recipe.
Flourless Berry Sponge Recipe (coconut flour)
Calculate ingredients
Ingredients
- 110 g (1 stick) butter melted
- 50 g (½ cup) coconut flour
- 4 tablespoon granulated sweetener of choice or more, to your taste
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 8 eggs - medium
- 100 g (1 cup) frozen berries
Instructions
- Mix the melted butter, coconut flour, sweetener, vanilla, and baking powder together until smooth.
- Add the eggs one by one, mixing in between each addition.
- Pour into a prepared baking dish, I use a silicon cake dish.
- Press each frozen berry evenly into the cake. This allows the berries to be evenly distributed and not clump together. It also stops the cake from turning pink!
- Bake at 180C/350F for 20-25 minutes until cooked in the centre.
- Serve with whipped cream or yogurt and berries.
5-INGREDIENTS COOKBOOK
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COOKBOOKS - MEAL PLANS - PANTRY
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Baking 101 (tips & charts)
Debra
I just made and sampled this delicious sponge cake! I used 5 large eggs and fresh blackberries and baked it in a square 8x8 pan lined with parchment. Took about 30 min to cook and I cut it into 9 equal squares. It is delicious and will be a regular treat for me from now on.
Linda
Don't know if you'll see this, since it's been a while since the recipe posted. But I think I know what the issue is with people complaining about the egg issue. Your recipe calls for "8 eggs-medium". In America, the standard sized egg is "large". So if people are using 8 large eggs, it would be too much liquid and way too eggy. You'd need 5-6 large eggs. I'm not sure exactly how many because the conversion chart I found didn't go up as high as 8 medium eggs. If I were making the recipe, I'd do a more thorough search to get a more exact conversion.
Libby Jenkinson
Thank you, Linda. Yes, this is exactly why I stipulate the size of eggs that I use so depending on which country you live, and which size eggs are standard, everyone can calculate (or guesstimate) how many eggs to use. It's not an exact science, and even eggs from the same chicken can vary form week to week, but hopefully, it will help make successful baking results.
Gin
I don't usually review recipes but had to do this one, it was absolutely revolting, this is baking gone wrong. Too many eggs it's practically a sweet omlette with berries. Disgusting.
And as a baker I do know what tastes go together and none of these do. Minimum amount of coconut flour and ridiculous amount of eggs is vile.
Would not recommend this to anybody and god forbid serve it to family and friends, it went straight in the bin !
Libby www.ditchthecarbs.com
Thank you for the honest and frank review. Have you used coconut flour before? The ratio of eggs to coconut flour is correct. Coconut flour is brilliant because you use so little and it swells and expands with the addition of moisture.