Keto Vanilla Cake Recipe
"This keto vanilla cake recipe is a delicious low-carb option. Made with almond flour, erythritol, and coconut oil, it's moist, fluffy, and perfect for satisfying your sweet tooth without the guilt. Enjoy a slice without breaking your diet!"
Equipment
- 2 mixing bowls
- Hand mixer or stand mixer
- 2 8-inch round cake pans (or 1 larger pan)
- Parchment paper (optional)
- Cooling rack
- Spatula
- Measuring cups and spoons
- Whisk or sifter for dry ingredients
Ingredients
For the Keto Vanilla Cake:
- 1 ¾ cups blanched almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup butter use dairy-free if desired
- 1 cup granulated Swerve sweetener or preferred keto sweetener
- 1 cup allulose sweetener
- ½ cup almond milk or any preferred keto-friendly milk
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
For the Keto Buttercream:
- 250 g 9 oz cream cheese, softened and cubed
- ½ cup butter softened
- 1 cup powdered Swerve sweetener or preferred powdered keto sweetener
- 1 teaspoon vanilla extract
- ¼ cup 60g sour cream
Instructions
Make Keto Vanilla Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper or butter.
- In a large bowl, whisk together the blanched almond flour, coconut flour, baking powder, and salt. Set aside.
- In another bowl, beat together the butter, granulated Swerve, and allulose sweeteners using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Then, mix in the almond milk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until fully incorporated.
- Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make Keto Buttercream:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered Swerve sweetener and vanilla extract, continuing to beat until well combined and fluffy. Finally, beat in the sour cream until the buttercream is light and creamy.
Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of keto buttercream on top. Add the second cake layer, then frost the top and sides with the remaining buttercream.
- Refrigerate the cake for 20-30 minutes to allow the frosting to set before slicing and serving.