Low Carb Vanilla Cake with Buttercream Frosting
Indulge guilt-free with this Low Carb Vanilla Cake with Buttercream Frosting, a delightful treat for anyone watching carbs while craving dessert perfection. Made with a blend of almond and coconut flour, this moist and fluffy cake is naturally gluten-free and sweetened with granulated erythritol for a sugar-free sweetness. The luxurious buttercream frosting, whipped to creamy perfection with powdered erythritol and a hint of vanilla, provides the perfect finishing touch. With just 15 minutes of prep time and straightforward instructions, this recipe is easy to make for family gatherings, birthdays, or indulgent weekday treats. Pair this keto-friendly cake with a fresh cup of coffee or tea for a decadent yet health-conscious dessert experience.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.75 cup Granulated erythritol or low-carb sweetener
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.33333 cup Unsalted butter, melted
- 1 cup Unsalted butter, softened (for frosting)
- 0.75 cup Powdered erythritol or low-carb powdered sweetener (for frosting)
- 2 tablespoons Heavy cream (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan with butter or non-stick spray.
In a large mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the eggs, vanilla extract, unsweetened almond milk, and melted butter.
Gradually add the wet ingredients into the dry ingredients. Stir until the batter is smooth and free of lumps.
Pour the batter evenly 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 in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the frosting, beat the softened butter in a large bowl using a hand mixer or stand mixer until fluffy.
Add the powdered erythritol and beat on low speed until combined, then increase speed to medium and beat until smooth.
Mix in the heavy cream and vanilla extract, beating until the frosting is light and creamy. Adjust consistency by adding a bit more heavy cream if needed.
Once the cake has completely cooled, spread the buttercream frosting evenly over the top and sides using an offset spatula.
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.8 g | 498% | |
| Saturated Fat | 186.0 g | 930% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1467 mg | 489% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 426.5 g | 155% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 12.0 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 829 mg | 64% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 611 mg | 13% | |
*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.
