Keto Vanilla Cake

Why You’ll Love This Recipe

I adore how this cake tastes just like a classic vanilla cake—soft, fluffy, and rich—despite being keto-friendly and gluten-free. It’s made from pantry staples, comes together easily, and the luscious cream cheese or buttercream frosting makes it taste indulgent without the guilt  Whether it’s for birthdays, holidays, or everyday dessert, it delivers smiles with minimal carbs.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:

• Blanched almond flour

• Coconut flour

• Baking powder

• Salt

• Unsalted butter (or coconut oil)

• Low-carb sweetener (erythritol, monk fruit, allulose)

• Eggs (room temperature)

• Almond milk (or other low-carb milk or water)

• Vanilla extract

Frosting (choose one):

• Cream cheese frosting: cream cheese, butter, powdered sweetener, vanilla

• Buttercream: butter, powdered sweetener, vanilla (or cocoa for chocolate version)

directions

1. Prep & combine dry ingredients
   I preheat the oven to 350 °F (180 °C), line two 8″ pans with parchment, and whisk together almond flour, coconut flour, baking powder, and salt

2. Cream butter and sweetener
   I beat softened butter and sweetener until fluffy (about 3–5 minutes), then add eggs one at a time, followed by almond milk and vanilla

3. Fold in dry mix
   I gently fold in the flour mix until the batter is smooth and creamy

4. Bake
   I pour batter into pans and bake 22–25 minutes—or up to 30 for thicker cakes—until a toothpick comes out clean. Then I let the cakes cool completely.

   5. Make frosting

   
   I beat softened cream cheese and butter, then gradually add powdered sweetener and vanilla until smooth. For buttercream, I just mix butter, sweetener, and vanilla (adding cocoa when I want a chocolate twist)

5. Assemble
   I level the cake tops if needed, spread frosting between layers and over the sides, then garnish with fresh berries or sugar-free sprinkles.

Servings and timing

• Servings: About 12 slices (two-layer 8″ cake)

• Prep time: ~10–15 minutes

• Cook time: ~25–30 minutes

• Total time: ~35–45 minutes

Variations

• One-layer or cupcakes: Halve the ingredients and bake in a single pan or muffin tin (about 15 minutes for cupcakes)

• Chocolate version: Fold a couple tablespoons of unsweetened cocoa into the batter .

• Funfetti style: Stir in sugar-free sprinkles into batter and top frosting too .

• Flour-free adjustment: For denser cake, skip coconut flour and use extra almond flour, but keep in mind the texture will change .

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. For longer keep, I freeze individual slices (wrapped tightly) for up to 6 months—thaw overnight in the fridge. Before serving, I let slices sit at room temperature for about 20 minutes and add a fresh dusting of powdered sweetener.

FAQs

 How many carbs are in a slice?

Typically about 4–7 g net carbs per slice, depending on the sweetener and serving size—under 4 g if you follow the Low Carb Spark version

 Can I use only almond flour?

You can, but without coconut flour the cake may be slightly more moist and dense. Cocoa or extra binding agent may help .

 Can it be dairy-free?

Yes—swap butter with coconut or avocado oil, use dairy-free cream cheese, and check the milk substitute.

 How do I know when it’s done?

A toothpick inserted should come out with just a few crumbs—avoid overbaking to keep it moist

Can I double the recipe?

Absolutely—double the ingredients, bake in multiple pans, and stack layers as desired .

Conclusion

This Keto Vanilla Cake is one of my favorite go-to recipes when I want a delicious, low-carb dessert that doesn’t compromise on flavor or texture. It’s simple, satisfying, and versatile enough for any occasion—perfect for anyone craving a sweet treat without the carbs.