Low Carb Classic Three-Tier Wedding Cake
Create a show-stopping centerpiece for your big day with this Low Carb Classic Three-Tier Wedding Cake! Perfectly moist and tender, each layer is crafted with a blend of almond and coconut flours, making it entirely gluten-free and keto-friendly without compromising on flavor. Sweetened with erythritol and frosted with a luscious cream cheese-based frosting, this beautiful wedding cake is low in carbs yet high in elegance. With its three stunning tiers—baked to perfection and assembled with care—it’s ideal for celebrating life’s most precious moments. Whether you decorate it with fresh berries or low-carb embellishments, this guilt-free masterpiece is sure to dazzle your guests while fitting into a low-carb lifestyle.
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Recipe Information
Ingredients
- 6 cups almond flour
- 1 cup coconut flour
- 2 tablespoons baking powder
- 1.5 teaspoons salt
- 3 cups unsalted butter, softened
- 2.5 cups erythritol sweetener
- 18 large eggs
- 4 tablespoons vanilla extract
- 3 cups almond milk, unsweetened
- 2 cups heavy cream
- 4 cups cream cheese, softened
- 2 cups powdered erythritol
- 2 tablespoons lemon juice
- 2 teaspoons gelatin
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C). Grease and line three sets of cake pans (12-inch, 9-inch, and 6-inch).
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a separate large bowl, beat the softened butter and erythritol sweetener using an electric mixer until light and fluffy. This should take about 5 minutes.
Add eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry flour mixture and the almond milk to the egg mixture, beginning and ending with the flour mixture, until fully combined and smooth.
Divide the batter evenly among the prepared cake pans according to their size, ensuring each pan is filled to the same height.
Bake each tier until a toothpick inserted in the center comes out clean: approximately 25 minutes for the 6-inch, 35 minutes for the 9-inch, and 40 minutes for the 12-inch cake.
Remove from the oven and let each layer cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, in a large bowl, beat the cream cheese and heavy cream together until smooth and fluffy, about 5 minutes.
Gradually add the powdered erythritol and continue to beat until smooth. Beat in the lemon juice.
In a small bowl, mix the gelatin with water and allow to bloom for 5 minutes. Heat slightly until dissolved, then slowly pour into the cream cheese mixture, beating continuously.
Spread the frosting between each cake layer, stacking from largest to smallest while ensuring each tier is level. Apply a thin crumb coat around the entire cake and refrigerate for 30 minutes.
Apply a final thicker layer of frosting to cover the entire cake smoothly.
Decorate as desired with low carb decorations or fresh berries to personalize for your special occasion.
Nutrition Facts
Calories |
15454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1473.5 g | 1889% | |
| Saturated Fat | 725.7 g | 3629% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 6429 mg | 2143% | |
| Sodium | 11414 mg | 496% | |
| Total Carbohydrate | 1363.4 g | 496% | |
| Dietary Fiber | 111.2 g | 397% | |
| Total Sugars | 72.4 g | ||
| Protein | 326.3 g | 653% | |
| Vitamin D | 24.6 mcg | 123% | |
| Calcium | 4140 mg | 318% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 3506 mg | 75% | |
*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.
