Keto Classic Vanilla Birthday Cake
Celebrate special occasions guilt-free with this Keto Classic Vanilla Birthday Cake, a delightful low-carb twist on a timeless favorite. Crafted with a blend of almond and coconut flours, this cake delivers a moist and tender crumb while keeping it gluten-free and perfectly keto-friendly. Sweetened with erythritol and infused with pure vanilla extract, every bite bursts with classic vanilla flavor without the sugar spike. The whipped cream added to the batter lends an airy, light texture, ensuring you’ll never miss traditional flour-based options. Ready in just under an hour, this easy recipe features a foolproof technique for creating layers ideal for your favorite keto-friendly frosting or toppings. Perfect for birthdays, celebrations, or just because, this cake is a show-stopping yet healthy indulgence everyone will love!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Xanthan gum
- 0.5 teaspoons Salt
- 1 cup Erythritol sweetener
- 1 cup Butter, softened
- 6 whole Eggs, large
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or line the bottom with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, baking powder, xanthan gum, and salt. Whisk together until well mixed, then set aside.
In a large mixing bowl, beat the erythritol sweetener and softened butter together until the mixture is light and fluffy.
Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients, ensuring everything is well combined.
Carefully fold in the heavy whipping cream, making sure not to overmix. This will help maintain the cake's desired light and fluffy texture.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
Once cooled, frost with your favorite keto-friendly frosting or serve with whipped cream and enjoy!
Nutrition Facts
Calories |
3949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.5 g | 472% | |
| Saturated Fat | 169.8 g | 849% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1753 mg | 584% | |
| Sodium | 4656 mg | 202% | |
| Total Carbohydrate | 331.4 g | 121% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 13.2 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 854 mg | 66% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 909 mg | 19% | |
*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.
