Low Carb Classic Birthday Cake with Vanilla Buttercream Icing
Celebrate special moments guilt-free with this **Low Carb Classic Birthday Cake with Vanilla Buttercream Icing**—a perfect combination of indulgence and healthy eating. Made with nutrient-packed almond and coconut flour, this grain-free cake is sweetened with erythritol, making it ideal for those following low-carb or keto lifestyles. The moist and fluffy layers are beautifully complemented by a creamy vanilla buttercream icing crafted from cream cheese and powdered erythritol, offering a rich yet light finish. Easy-to-follow directions ensure this crowd-pleasing dessert will impress at any celebration, while keeping prep and cook times manageable at just 30 minutes each. Whether you're hosting a party or treating yourself, this low-carb birthday cake delivers all the classic flavors without compromise. Perfect for low-carb desserts, keto-friendly birthday treats, or sugar-free baking inspiration!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 1 cup Erythritol
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Unsweetened almond milk
- 0.5 cup Heavy cream
- 0.5 teaspoon Xanthan gum
- 8 oz Cream cheese, softened
- 0.75 cup Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and erythritol until light and fluffy using a hand mixer, about 2 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk and heavy cream, beginning and ending with the dry ingredients.
Mix in the xanthan gum until just combined, being careful not to over mix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the icing, in a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered erythritol and vanilla extract until well combined and fluffy.
Once the cakes are completely cool, spread a layer of vanilla buttercream icing on top of one cake. Place the second layer on top and use the remaining icing to cover the cake and edges.
Refrigerate the cake for at least 30 minutes before serving to set the icing. Enjoy your low-carb classic birthday cake!
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.0 g | 404% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1301 mg | 434% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 504.8 g | 184% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 18.6 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1198 mg | 92% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 816 mg | 17% | |
*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.
