Keto Vanilla Cake with Buttercream Frosting
Indulge in this delightful Keto Vanilla Cake with Buttercream Frosting—a low-carb dessert that proves you can enjoy a sweet treat without breaking your diet. Perfectly fluffy and moist, this cake combines the richness of almond flour and the subtle texture of coconut flour for a gluten-free base that’s naturally keto-friendly. Enhanced with aromatic vanilla and sweetened with a keto-approved erythritol, each bite is a guilt-free pleasure. Topped with a creamy, luscious buttercream frosting made with powdered erythritol and heavy cream, this cake offers a perfect balance of sweetness and sophistication. Ready in under an hour, this easy-to-follow recipe is ideal for birthdays, celebrations, or simply treating yourself to the joys of homemade keto baking. Whether you're following a low-carb lifestyle or simply looking for a healthier dessert option, this Keto Vanilla Cake is destined to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Erythritol or keto granulated sweetener
- 4 Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Unsalted butter (softened) for frosting
- 0.75 cup Powdered erythritol or keto powdered sweetener
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract for frosting
Instructions
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper for easy removal.
In a medium bowl, sift together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and erythritol using a hand mixer or stand mixer until light and fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Slowly add the dry ingredients to the wet ingredients, alternating with the almond milk, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the buttercream frosting. In a large bowl, beat the softened butter and powdered erythritol together until creamy and smooth.
Add the heavy cream and vanilla extract to the frosting mixture and beat until light and fluffy. Adjust the sweetness if needed by adding more powdered erythritol to taste.
Once the cake has completely cooled, spread the buttercream frosting evenly over the top and sides of the cake using an offset spatula or a knife.
Slice, serve, and enjoy your Keto Vanilla Cake with Buttercream Frosting!
Nutrition Facts
Calories |
3333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.0 g | 413% | |
| Saturated Fat | 143.8 g | 719% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 10.4 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 789 mg | 61% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 483 mg | 10% | |
*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.
