This popular keto sponge cake (keto Victoria sponge) is soft and delicious, sprinkled with sugar-free sweetener, and served with whipped cream or yogurt. An easy flourless cake that's sugar-free cake and diabetic-friendly.
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.