Start by preheating your oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper for easy removal. This step helps prevent sticking and keeps the cake’s bottom from burning.

In a large mixing bowl, use an electric mixer to cream together the softened butter and allulose until it’s light and fluffy. This step is important—it adds air into the batter and makes your cake nice and fluffy instead of dense.

Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract. This helps bind the batter and build structure. Don’t rush this part—if you mix too quickly, the batter might separate.

In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt. Slowly add the dry mix into the wet mixture, combining thoroughly. The batter will be thick—that’s normal. Don’t overmix, just make sure it’s fully incorporated.

Gradually pour in the almond milk and mix until the batter is smooth. It should be slightly thick but pourable. Adjust the milk by a tablespoon if needed. The texture here is key—you want it spreadable, not runny.

Pour the batter into your prepared cake pan. Smooth out the top with a spatula and tap the pan gently on the counter to release air bubbles. Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool fully before frosting, or the buttercream will melt. Don’t rush this step—patience pays off.

In a bowl, beat the cream cheese and butter together until smooth. Add sour cream, powdered sweetener, and vanilla extract, then mix until creamy and fluffy. Once the cake is fully cooled, spread the frosting evenly on top. You can add keto-friendly sprinkles or berries for decoration if desired.