Keto Vanilla Cake

Made from a few naturally low-carb ingredients, this keto vanilla cake looks fantastic, tastes delicious, and is quite simple to make. So make this recipe and enjoy a low-carb dessert with almond and coconut flour with only 7g net carbs per serving.

Course Dessert

Cuisine American

Keyword Keto Vanilla Cake

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 129kcal

Ingredients

1 1/2 cups blanched almond flour
1/2 cup coconut flour
1/2 cup unsalted butter softened
1/2 cup sweetener
4 large eggs 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 unsalted butter softened
1/2 cup powdered sweetener
2 tsp vanilla

US Customary - Metric

Instructions

Preheat the oven to 180°C /350°F.
Line two 8-inch (20cm) cake pans with parchment paper.
Prepare the vanilla cake batter. Add all the dry ingredients: almond flour, coconut flour, baking powder, and salt to a bowl. Stir well to avoid creating any almond flour lumps. Set aside.
Mix the butter and sweetener for about 3 minutes until smooth and creamy.
Add the eggs and continue mixing. Add in milk and vanilla extract.
Add the dry ingredients and mix until a creamy cake batter forms.
Pour the batter into the prepared cake pans and smooth out the tops.
Bake in the preheated oven for about 20 minutes. To test for doneness, insert a toothpick into the center of the cake.
Remove the cakes from the pan and let the cakes cool completely in the pan.
Meanwhile, make the keto frosting. Add all the ingredients to a bowl and mix until creamy.
Assemble and decorate the cake. Place one cake layer on a plate and top with half of the frosting. Top with the second layer and spread the remaining frosting to cover the top and sides.
Refrigerate for at least 1 hour before serving! Enjoy!

Nutrition