Low Carb Classic Vanilla Cake with Buttercream Icing
Indulge in the perfect guilt-free dessert with this **Low Carb Classic Vanilla Cake with Buttercream Icing**, a delightful treat that satisfies your sweet tooth without compromising your low-carb lifestyle. Made with a blend of almond flour and coconut flour, this fluffy cake is sweetened with erythritol, making it a keto-friendly alternative to traditional vanilla cakes. The rich, velvety buttercream icing, crafted from cream cheese and powdered erythritol, adds a creamy layer of decadence that pairs beautifully with the subtle vanilla flavor. Ready in under an hour, this easy-to-make cake is perfect for birthdays, celebrations, or a midweek treat. Whether you're following a ketogenic diet or just cutting back on sugar, this low-carb vanilla cake is sure to become a favorite indulgence.
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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
- 1 cup Erythritol or preferred low-carb sweetener
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.25 cup Heavy cream
- 8 ounces Cream cheese
- 1 teaspoon Vanilla extract for icing
- 0.75 cup Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
In a medium bowl, mix together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, beat the unsalted butter and erythritol together until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Stir in the almond milk, heavy cream, and vanilla extract until evenly combined.
Gradually add the dry ingredient mix to the wet ingredients, mixing until fully incorporated.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the buttercream icing, beat the cream cheese in a bowl until smooth.
Add the powdered erythritol and vanilla extract, and beat until light and fluffy.
Once the cake is completely cooled, spread the buttercream icing evenly over the top using a spatula.
Slice into 12 even pieces and serve.
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 3657 mg | 159% | |
| Total Carbohydrate | 497.0 g | 181% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 20.1 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 974 mg | 75% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 840 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.
