Keto Classic Three-Tier Wedding Cake
Celebrate your special day without compromising your low-carb lifestyle with this stunning Keto Classic Three-Tier Wedding Cake! Designed to serve up to 80 guests, this keto-friendly showstopper features three elegant tiers made from almond flour and naturally sweetened with erythritol for a guilt-free indulgence. With its light, moist texture and delicate vanilla flavor, every bite is pure bliss. The layers are finished with a rich, sugar-free buttercream frosting that’s both creamy and perfectly sweet. A detailed guide ensures each tier bakes to perfection, and tips for stacking and decorating make assembly a breeze. Whether you’re hosting an intimate gathering or a grand celebration, this low-carb wedding cake is a romantic centerpiece that satisfies everyone—even those not following keto. Ideal for health-conscious couples, it’s proof that decadence and dietary goals can go hand in hand! Keywords: keto wedding cake, low-carb dessert, sugar-free buttercream, almond flour cake, keto celebration cake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Almond flour
- 6 teaspoons Baking powder
- 1.5 teaspoons Salt
- 3 cups Unsalted butter, softened
- 3 cups Erythritol sweetener
- 12 large Eggs
- 1.5 tablespoons Vanilla extract
- 2.25 cups Almond milk, unsweetened
- 9 cups Sugar-free buttercream frosting
- 1.5 tablespoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Prepare three different round cake pans: 6-inch, 8-inch, and 10-inch, by greasing them with butter and lining the bases with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, and salt until well combined.
In a separate large bowl, cream the softened butter and erythritol using an electric mixer until light and fluffy, about 3-5 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with almond milk. Start and end with the dry ingredients, mixing gently until just combined.
Divide the batter among the three prepared pans: 2 cups for the 6-inch pan, 3.5 cups for the 8-inch pan, and the remaining batter for the 10-inch pan, smoothing out the tops.
Bake in the preheated oven: the 6-inch cake for 25-30 minutes, the 8-inch cake for 30-35 minutes, and the 10-inch cake for 35-40 minutes, or until a toothpick inserted into the centers comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To prepare the sugar-free buttercream frosting, mix in vanilla extract with the prepared frosting until smooth.
Once the cakes are completely cooled, frost each cake separately using a layer of buttercream between them, ensuring the top layers are smooth and even.
Stack the cakes from largest base to smallest, centering each tier. Use dowels or cake supports for stability if necessary.
Finish frosting the exterior of the stacked cake, smoothing out the sides and top for an elegant finish. Decorate as desired.
Nutrition Facts
Calories |
17082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1684.0 g | 2159% | |
| Saturated Fat | 879.7 g | 4398% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 5726 mg | 1909% | |
| Sodium | 10759 mg | 468% | |
| Total Carbohydrate | 901.6 g | 328% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 27.9 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 2889 mg | 222% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 1670 mg | 36% | |
*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.
