Description
This keto vanilla cake is soft, buttery, and perfectly sweetened with low-carb ingredients—frosted with creamy sugar-free frosting for the ultimate celebration dessert.
Ingredients
For the Cake:
2 cups blanched almond flour
¼ cup coconut flour
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter (or coconut oil), softened
⅔ cup low-carb sweetener (e.g., erythritol, monk fruit, or allulose)
4 large eggs, room temperature
½ cup unsweetened almond milk (or other low-carb milk)
2 tsp vanilla extract
For the Frosting (choose one):
Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup butter, softened
⅔ cup powdered sweetener
1 tsp vanilla extract
Buttercream Frosting:
1 cup butter, softened
¾ cup powdered sweetener
1 tsp vanilla extract
Optional: 2 tbsp cocoa powder (for chocolate buttercream)
Instructions
Preheat & Prep:
Preheat oven to 350 °F (180 °C). Line two 8-inch cake pans with parchment paper and lightly grease.
Mix Dry Ingredients:
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Cream Butter & Sweetener:
In a separate large bowl, beat butter and sweetener until light and fluffy (about 3–5 minutes). Add eggs one at a time, then mix in almond milk and vanilla.
Combine:
Gradually fold the dry ingredients into the wet mixture until a smooth, thick batter forms.
Bake:
Divide batter evenly between pans and bake for 22–25 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely in pans before removing.
Make Frosting:
Beat cream cheese and butter together until smooth. Add powdered sweetener and vanilla, beating until fluffy. (For buttercream: beat butter, sweetener, and vanilla until creamy.)
Assemble the Cake:
Level the cake layers if needed. Frost between layers and over the top and sides. Garnish with sugar-free sprinkles or fresh berries if desired.
Notes
For cupcakes, reduce baking time to about 15 minutes.
For chocolate variation, add 2 tbsp unsweetened cocoa powder to the batter or frosting.
Add sugar-free sprinkles for a funfetti version.
Use only almond flour for a denser cake (omit coconut flour).
Make it dairy-free by using coconut oil and dairy-free cream cheese.
- Prep Time: 10–15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
