Keto Classic Vanilla Layer Cake
Delight in the perfect blend of indulgence and healthy eating with this Keto Classic Vanilla Layer Cake, a low-carb twist on the traditional favorite. Made with nutrient-rich almond and coconut flours, this cake boasts a moist texture and delicate vanilla flavor that's ideal for any celebration. Sweetened with erythritol to keep it keto-friendly, the layers are frosted with a luxuriously creamy blend of whipped heavy cream and cream cheese for a decadent yet guilt-free treat. Ready in under an hour, this show-stopping dessert is not only gluten-free but also packed with wholesome ingredients, making it the ultimate sugar-free, crowd-pleasing centerpiece. Perfect for birthdays, anniversaries, or simply satisfying your sweet tooth while sticking to your keto lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated erythritol or preferred keto sweetener
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cup Unsweetened almond milk
- 1 cup Heavy cream (for frosting)
- 8 ounces Cream cheese, softened (for frosting)
- 1 cup Powdered erythritol (for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and erythritol together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
In another bowl, mix the softened cream cheese and powdered erythritol until smooth and creamy.
Fold the whipped cream into the cream cheese mixture gently, then stir in the vanilla extract.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting over the top.
Place the second cake layer on top and apply frosting to the top and sides of the cake.
Decorate the cake as desired before serving.
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.2 g | 482% | |
| Saturated Fat | 172.0 g | 860% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1514 mg | 504% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 560.3 g | 204% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 24.0 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1086 mg | 84% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 864 mg | 18% | |
*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.
