Keto Vanilla cake is tender, sweet, sugar free, and indulgent.
Topped with keto vanilla frosting, it is an out of this world low carb dessert.
If you're more of a chocolate person, you can top this keto vanilla cake with keto chocolate frosting.
KETO VANILLA CAKE RECIPE
You can create your own keto vanilla cake with buttercream frosting for your next celebration.
This cake makes the perfect keto birthday cake, or a dessert for any other type of get together. Sugar free vanilla cake is best enjoyed with friends to help you eat it.
A small amount of effort leads to a big reward when serving this vanilla cake. Everyone will rave about it, and you'll know that you've created a satisfying and delicious keto dessert.
Are you looking for a Keto Chocolate Cake? Try our recipe! If you don't need to eat keto, you might like this Gluten Free Cake.
This gluten free vanilla cake is also simple to make.
INGREDIENTS IN KETO VANILLA CAKE
Almond Flour - Use a fine ground almond flour for cake recipes.
Coconut Flour - The combination of two types of flours makes for the best texture.
Powdered Erythritol - This is my favorite sweetener for baking with.
Baking Powder - Baking powder helps the cake rise in the oven.
Salt - Just a bit to balance the sweetness.
Eggs - Leave your eggs on the counter for at least 30 minutes to get them to room temperature.
Buttermilk - this cultured milk adds a specific tenderness to the cake, but whole milk can be substituted.
Unsalted Butter - Melt your butter and then allow it to cool before mixing.
Vanilla Extract - Use your best quality vanilla extract for this cake.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE KETO VANILLA CAKE
- In a large mixing bowl, combine eggs, buttermilk, cooled butter, and vanilla extract.
- Mix until thoroughly combined.
- In a separate bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder and salt.
- Add the dry ingredients to the wet ingredients.
- Mix until well combined.
- Divide the batter evenly between two prepared baking pans, then bake as directed in the recipe.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
HOW TO SERVE KETO VANILLA CAKE
You can serve this cake "naked" with some berries and call it a delicious day, but for a really decadent sugar free vanilla cake, make a keto vanilla buttercream to fill and top the cake.
The recipe for my sugar free buttercream is in the recipe card below. You can color this icing using food dyes or natural colors for a beautiful keto birthday cake.
Sugar free sprinkles would be so fun to add to this cake as well.
Alternately, you may want to serve this low carb vanilla cake with Keto Whipped Cream or Keto Chocolate Frosting.
TIPS FOR MAKING AN ALMOND FLOUR KETO CAKE
If you haven't done much Keto baking, it can be helpful to learn about using almond flour in baking recipes. We use it as a substitute for wheat flour, but it acts slightly differently than wheat flour in cake recipes.
First, if you are storing your almond flour in the fridge or freezer, let it come to room temperature before using in your recipes.
When measuring almond flour, always use a spoon to fill your measuring cups rather than scooping down into your flour container. This will ensure that you aren't measuring too much flour.
Almond flour (and coconut flour) will absorb wet ingredients differently than wheat flour. You may notice that your batter is thicker than you'd expect it to be for a cake recipe. This is normal.
HOW TO STORE SUGAR FREE VANILLA CAKE
Without icing, you can store the baked cake in the refrigerator or at room temperature in a sealed container for up to 3 days before serving.
You can freeze unfrosted cake layers, well wrapped in plastic, for up to 3 months. Allow to thaw before decorating.
SUBSTITUTIONS IN KETO VANILLA CAKE
I've tested this recipe as written here and made lots of changes as I tested to make sure that I loved the outcome.
For best keto cake results, I don't suggest making any substitutions. But if you do decide to try something different, let me know how it turned out for you.
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Keto Vanilla Cake
Keto Vanilla cake is tender, moist, sweet, sugar free, and indulgent. Topped with keto vanilla frosting, it is an out of this world low carb dessert.
Ingredients
Vanilla Cake
- 2 cups fine almond flour
- ¼ cup coconut flour
- ⅔ cup powdered erythritol
- 2 tsp baking powder
- ½ tsp salt
- 5 large eggs, room temperature
- ½ cup buttermilk or whole milk
- 6T unsalted butter, melted and cooled
- 2 tsp vanilla extract
Vanilla Buttercream
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups powdered erythritol
- 1 tsp vanilla extract
- 2-3T heavy cream
Instructions
Vanilla Cake
- Preheat the oven to 325 F degrees F. Line the bottoms of two 8-inch round cake pans with parchment paper rounds, then spray with nonstick baking spray. Set aside.
- In a large mixing bowl, combine eggs, buttermilk, cooled butter, and vanilla extract.
- Mix until thoroughly combined.
- In a separate bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and salt.
- Add the dry ingredients to the wet ingredients.
- Mix until well combined.
- Divide the batter evenly between the prepared baking pans and bake for 20-25 minutes, until a toothpick comes out clean.
- Allow the cakes to cool completely in the pan (at least 30 minutes) before removing. Remove the parchment paper liner and frost as desired.
- Add butter and vanilla to a large mixing bowl or a stand mixer (paddle attachment). Mix on high speed until pale and fluffy.
- Add the powdered sweetener, mixing on low speed until incorporated, then on medium speed for 2 minutes until fluffy.
- Add vanilla and cream, 1 tablespoon at a time, mixing well between, until your desired smoothness is achieved.
- Spread the frosting between the cake layers and on sides using a spatula. Serve or refrigerate until ready to serve.
Vanilla Buttercream
Notes
- Allow all ingredients to come to room temperature before mixing, especially the eggs and almond flour.
- Cake can be stored, unfrosted, for up to three days in the fridge.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 442Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 172mgSodium: 411mgCarbohydrates: 14gNet Carbohydrates: 10gFiber: 4gSugar: 5gProtein: 13g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
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