This keto vanilla cake is soft, fluffy, and easy to make with just a few basic ingredients. Made with almond flour and coconut flour, it’s a great low-carb and gluten-free dessert for any occasion.
It’s perfect if you’re looking for a simple, homemade treat that tastes great and fits into a low-carb lifestyle. You can enjoy it as is or add your favorite frosting on top for a special touch.
This keto vanilla cake is a great go-to for birthdays, family gatherings, or anytime you need a quick and easy dessert that everyone will enjoy. I make it often when I’m short on time and not sure what flavors people like—vanilla is always a safe and tasty choice.
It’s soft, light, and topped with a creamy vanilla cream cheese frosting that ties it all together. Honestly, that frosting is one of my favorite parts.
If you’re like me and love anything with vanilla, this cake is a winner. It’s perfect with a cup of coffee or tea in the morning, or as a sweet treat after dinner.
Why You’re Going to Love This Keto Vanilla Cake Recipe
- Made with simple, naturally low-carb ingredients – no complicated substitutions or hard-to-find items.
- Great for any occasion – birthdays, holidays, or just when you’re in the mood for a sweet treat.
- Soft, fluffy, and full of vanilla flavor – it’s light but satisfying, and the vanilla really shines through.
- Buttery, moist texture – no one will guess it’s keto-friendly.
- Only 7g net carbs per slice – fits perfectly into your low-carb lifestyle without sacrificing taste.
- Pairs perfectly with your favorite frosting – I love it with vanilla cream cheese frosting, but you can switch it up too.
- Make-ahead friendly – bake it in advance, frost later, and it still tastes amazing.
- Gluten-free and sugar-free – ideal for those with dietary needs or just trying to cut back on sugar.
Ingredients For This Keto Vanilla Cake
This cake uses a handful of simple pantry staples that come together to create a soft, flavorful vanilla cake.
For The Cake
- Almond Flour & Coconut Flour – Sift both flours to avoid clumps and achieve a lighter texture.
- Butter – Use unsalted butter. For a dairy-free option, substitute with melted coconut oil or avocado oil.
- Sweetener – Erythritol, monk fruit, or allulose all work well. Use your favorite low-carb sweetener.
- Eggs – Make sure they’re at room temperature. They help bind the batter and keep the cake fluffy.
- Baking Powder – Helps the cake rise and stay light.
- Vanilla Extract – Use a high-quality vanilla for the best flavor. It’s the star of this cake!
For The Frosting
- Cream Cheese – Full-fat, softened cream cheese gives a smooth, creamy texture. Avoid fat-free versions.
- Butter – Soften it to room temperature so it blends easily.
- Powdered Sweetener – A powdered version blends better and keeps the frosting smooth.
- Vanilla Extract – Again, good vanilla makes a big difference in taste.
How To Make This Delicious Keto Vanilla Cake
This Keto Vanilla Cake is a family favorite for a reason—it’s easy to make, tastes great, and doesn’t require any complicated steps. Here’s how to do it:
Make the Cake Layers
- Preheat the oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper. Lightly grease the sides.
- In a large bowl, beat the softened butter, then mix in the eggs one at a time using an electric mixer.
- Add the vanilla extract, then mix in the dry ingredients (almond flour, coconut flour, sweetener, and baking powder). Mix until a smooth batter forms.
- Divide the batter evenly between the two pans and smooth the tops.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Remove from the oven and let the cakes cool completely before frosting.
Make the Frosting
- In a bowl, add the softened cream cheese, butter, vanilla extract, and powdered sweetener.
- Mix using a hand mixer until the frosting is smooth, creamy, and spreadable.
Frost the Cake
- Once the cake layers are fully cooled, spread a layer of frosting on the first layer, then add the second cake layer on top.
- Frost the top and sides with the remaining vanilla cream cheese frosting.
- Slice and enjoy!
Tips For Making The Best Keto Vanilla Cake
- Don’t Overmix the Batter – Coconut flour absorbs a lot of liquid and can make the cake dense if overmixed. Mix just until everything is combined.
- Sift the Flours – Sifting almond and coconut flour helps break up any clumps and makes the batter lighter, which leads to a fluffier cake.
- Use Room Temperature Ingredients – Bring your eggs, butter, and cream cheese to room temperature before using. This helps everything mix evenly for a smoother batter and frosting.
- Cool Completely Before Frosting – Make sure your cake layers are fully cooled before adding frosting. If they’re even a little warm, the frosting can melt and slide off.
- Use a Cooling Rack – After removing the cakes from the pans, place them on a wire rack to cool. This allows air to circulate and prevents soggy bottoms.
- Grease and Line the Cake Pans – To avoid sticking, grease the pans and line the bottom with parchment paper. This helps the cake come out easily and keeps it intact.
- Taste the Sweetness – Depending on the sweetener you use, you might want to adjust the amount slightly to fit your taste.
- Chill the Frosting (if needed) – If your frosting feels too soft to spread, pop it in the fridge for 10–15 minutes to firm it up before frosting the cake.
Storing Ideas
- Fridge: Store any leftover sugar-free keto vanilla cake in an airtight container in the refrigerator for up to 5 days. It’s best to slice the cake just before serving to keep it fresh and moist.
- Freezer: You can freeze leftover cake slices for up to 5 months. Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw in the refrigerator overnight and serve chilled or let it come to room temperature.
Frequently Asked Questions
How Do I Know If My Cakes Are Done?
If you insert a toothpick into the cakes and it comes out with a few dry crumbs, the cakes are done baking and should be taken out of the oven.
Can I Make This Cake Ahead Of Time?
Definitely, you can make this cake ahead of time, store it in the fridge and enjoy it anytime you want.
Can I Use This Recipe To Make Cupcakes?
Definitely, this is a great idea for when you are having a party with a lot of friends. First, prepare the batter as we did in this recipe, then fill the cupcakes tray using a large cookie scoop. Bake the cupcakes for 15 minutes, then decorate them with cream cheese frosting once they have cooled.
Can I Make The Layers Of This Cake In Advance?
You can, indeed! Bake your cake layers and let them cool. Then, to prevent moisture loss, wrap it tightly in plastic wrap and place it in the refrigerator for up to two days.
More Cake Recipes
- Easy Keto Carrot Cake – Super moist and full of flavor. It’s simple to make and always a favorite.
- Almond Flour Cake – Light, buttery, and fluffy. Made with just a few ingredients.
- Keto Lemon Pound Cake – Bright, zesty, and perfect for spring or summer.
- Coconut Flour Chocolate Cake – Moist and rich with a soft texture and topped with a smooth sugar-free chocolate frosting.
- Keto Chocolate Cake – Made with layers of soft chocolate cake and a creamy chocolate frosting. Great for birthdays or any celebration.
Keto Vanilla Cake
Description
Ingredients
- 1 1/2 cups almond flour blanched
- 1/2 cup coconut flour
- 1/2 cup butter unsalted, softened
- 1/2 cup sweetener
- 4 eggs large, room temperature
- 1/2 cup almond milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
Keto Vanilla Frosting
- 8 oz cream cheese room temperature
- 4 oz butter unsalted, softened
- 1/2 cup sweetener powdered
- 2 tsp vanilla
Instructions
- Preheat the oven to 180°C / 350°F. Line two 8-inch (20 cm) round cake pans with parchment paper.
- Mix the dry ingredients: In a bowl, combine almond flour, coconut flour, baking powder, and salt. Stir well to break up any lumps. Set aside.
- Cream the butter and sweetener: In a large mixing bowl, beat the softened butter and sweetener for about 3 minutes, until light and fluffy.
- Add the eggs and liquids: Mix in the eggs one at a time, then add the milk and vanilla extract. Stir until well combined.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture. Mix until a smooth, creamy cake batter forms.
- Divide and bake: Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: While the cakes cool, prepare the frosting. In a bowl, beat together all the frosting ingredients until smooth and creamy.
- Assemble the cake: Place one cake layer on a serving plate. Spread half of the frosting on top. Add the second cake layer and cover the top and sides with the remaining frosting.
- Chill: Refrigerate the cake for at least 1 hour before slicing and serving.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
1 comment
Your pumpkin syrup is so delicious. I use it in my coffee