Low Carb Classic Vanilla Loaf Cake
Indulge guilt-free with this **Low Carb Classic Vanilla Loaf Cake**, a moist and buttery treat perfect for anyone embracing a keto-friendly lifestyle. Made with nutrient-rich almond flour and a hint of coconut flour, this cake achieves an irresistibly tender crumb without the carbs. The fragrant burst of pure vanilla extract is perfectly paired with a touch of erythritol, creating a naturally sweet yet low-calorie dessert. With only 15 minutes of prep and a single loaf pan, this recipe is as easy as it is delicious. Whether you're enjoying a slice with your morning coffee or serving it as a decadent gluten-free dessert, this loaf cake is bound to become a household favorite for guilt-free indulgence. Perfect for low-carb, keto, and gluten-free menus!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Unsalted butter, melted
- 100 grams Erythritol or preferred low-carb sweetener
- 5 units Large eggs
- 2 teaspoons Vanilla extract
- 60 ml Unsweetened almond milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easy removal of the cake.
In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk these dry ingredients together until well mixed.
In a large bowl, beat the melted butter and erythritol together until well combined and the mixture looks a little fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are well incorporated.
Mix in the vanilla extract and almond milk until combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until you get a smooth batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the center comes out clean.
Remove the loaf cake from the oven and let it cool in the pan for about 10 minutes.
Carefully transfer the cake onto a wire rack to cool completely before slicing. Serve and enjoy your low carb vanilla loaf cake.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 10.7 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 704 mg | 54% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 586 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.
