Low Carb Classic Vanilla Cake with Whipped Cream
Indulge in the perfect guilt-free treat with this Low Carb Classic Vanilla Cake with Whipped Cream! Made with almond and coconut flours, this fluffy cake is completely grain-free and keto-friendly, giving you all the warmth and flavor of a traditional vanilla cake without the carb overload. Sweetened with erythritol and flavored with a generous splash of vanilla extract, every bite is moist, rich, and bursting with vanilla goodness. Topped with a luscious homemade whipped cream lightly sweetened with powdered erythritol, this dessert is a delightful way to satisfy your sweet cravings while staying low-carb. Perfect for special occasions or everyday indulgence, this easy-to-make cake is a must-try for anyone looking to enjoy decadent flavors without the sugar spike. Keywords: low-carb vanilla cake, keto dessert, sugar-free cake, grain-free vanilla cake, almond flour cake.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol granules or sweetener of choice
- 4 large Eggs
- 1 tablespoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 1 cup Heavy cream
- 2 tablespoons Powdered erythritol or powdered sweetener
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and erythritol until light and fluffy. This should take about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the whipped cream, beat the heavy cream, powdered erythritol, and vanilla extract on medium-high speed in a chilled bowl until stiff peaks form.
Once the cake is completely cool, spread the whipped cream evenly over the cake. Slice and serve.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.0 g | 381% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 12.3 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 768 mg | 59% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 563 mg | 12% | |
*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.
