Keto Classic Vanilla Layer Cake with Buttercream Frosting
Indulge in a guilt-free dessert with this Keto Classic Vanilla Layer Cake with Buttercream Frosting—a decadent treat perfect for low-carb and keto lifestyles. This recipe features a tender, moist cake made from a blend of almond and coconut flours, sweetened with erythritol to keep sugar at bay while ensuring ultimate sweetness. Layers of silky buttercream frosting, crafted with cream cheese, powdered erythritol, and a hint of vanilla, elevate this cake to a masterpiece of flavor and texture. Easy to prepare with a handful of wholesome ingredients, it’s the ideal dessert for celebrations or everyday indulgence. With just 30 minutes of prep and 12 mouthwatering servings, this keto-friendly cake proves that dessert can be both delicious and health-conscious.
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Recipe Information
Ingredients
- 2.5 cups Almond flour
- 0.5 cup Coconut flour
- 1.5 tablespoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Erythritol sweetener
- 6 large Eggs, at room temperature
- 1.5 tablespoons Vanilla extract
- 1 cup Unsweetened almond milk
- 0.5 cup Heavy cream
- 8 ounces Cream cheese, softened
- 1.5 cups Powdered erythritol sweetener
- 1 cup Butter, softened
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter or line them with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and erythritol sweetener until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Mix half of the dry ingredients into the butter mixture, followed by half of the almond milk. Repeat with the remaining dry ingredients and almond milk, mixing until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely.
To prepare the buttercream frosting, in a mixing bowl, beat the softened cream cheese until smooth.
Gradually add the powdered erythritol, and beat until fully incorporated and smooth.
Add the softened butter, vanilla extract, and heavy cream, and beat until fluffy and spreadable.
Once the cakes are completely cooled, place one cake on a serving plate. Spread a layer of frosting over the top.
Place the second cake on top and cover the top and sides with the remaining frosting.
Chill the cake in the refrigerator for about 30 minutes before serving to set the frosting.
Nutrition Facts
Calories |
6818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 664.3 g | 852% | |
| Saturated Fat | 341.6 g | 1708% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2520 mg | 840% | |
| Sodium | 6112 mg | 266% | |
| Total Carbohydrate | 831.0 g | 302% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 29.2 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 1448 mg | 111% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1269 mg | 27% | |
*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.
