Keto Classic Birthday Cake with Vanilla Buttercream Icing
Indulge in guilt-free celebration with this Keto Classic Birthday Cake with Vanilla Buttercream Icing, a delightful treat that’s both low-carb and packed with flavor. Featuring a moist and tender almond and coconut flour base, this cake is sweetened with erythritol for a perfectly keto-friendly dessert. The luscious vanilla buttercream icing, made with cream cheese and powdered erythritol, adds a rich, creamy finish that’s irresistibly smooth. With a prep time of just 30 minutes and 35 minutes of baking, this cake is quick to whip up and ideal for birthdays or special occasions. Enjoy a slice of decadence that’s gluten-free, keto-approved, and perfect for any celebration! Perfectly suited for searches like "keto birthday cake recipe" or "gluten-free vanilla cake," this masterpiece is guaranteed to delight your taste buds while keeping carbs in check.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup erythritol or granulated sweetener
- 6 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups almond milk
- 0.25 cup heavy cream
- 0.5 teaspoon xanthan gum
- 8 ounces cream cheese, softened
- 0.75 cup powdered erythritol
- 0.25 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and granulated erythritol until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Slowly pour in the almond milk and heavy cream while mixing until you have a smooth batter. Add xanthan gum and mix to combine.
Divide the batter evenly between 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, then invert onto a wire rack to cool completely.
For the icing, in a large bowl, beat the softened cream cheese and powdered erythritol until smooth.
Add heavy whipping cream and vanilla extract. Continue beating until the mixture is fluffy and spreadable.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of icing on top.
Top with the second layer and spread the remaining icing over the top and sides of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the icing to set. Enjoy your Keto Birthday Cake with Vanilla Buttercream Icing!
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 402.8 g | 516% | |
| Saturated Fat | 187.5 g | 938% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1875 mg | 625% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 546.9 g | 199% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 47.3 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 1448 mg | 111% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
