This keto cake is filled with vanilla flavor and is super soft, moist, and has a cloud-like crumb. Even better, is the fact that each slice of this keto vanilla cake has just over 3 NET CARBS! And, yes, that's including the divine vanilla frosting.
THE BEST KETO CAKE
Keto desserts don't get much better than a classic vanilla cake. And this isn't just your ordinary cake recipe.
This keto cake has a soft and fluffy texture that is just to die for. Not to mention, each bite is filled with hints of sweet vanilla flavor - gah it's so good.
Plus, to elevate the texture and flavor even more, this sugar free cake is coated with - and the cake layers filled with - a smooth vanilla cream cheese frosting that will blow your mind.
Honestly, you're going to want to celebrate everyone's birthday just so you have more excuses to make this keto birthday cake.
But it doesn't have to be someone's birthday to make it - this cake is a wonderful treat for any holiday, a get-together with family or friends, or even just for an after-dinner dessert cuisine.
And since it is so simple to make - and takes just around 40 minutes to put together - I have no doubt you'll be making this easy keto cake recipe regularly.
Oh, and did I mention that each slice has just over 3 NET CARBS? I think I did, but it's worth repeating.
So, this keto vanilla cake recipe uses all typical keto low carb ingredients. And if you're a regular keto baker, you probably have most - if not all - of these ingredients in your kitchen.
Even if you don't usually make keto dessert recipes, you probably have almost everything you need!
Anyways, here's what you'll need for the sugar free birthday cake:
- 2 Cups fine blanched almond flour
- ⅓ Cup coconut flour
- Heaping Cup Confectioners Swerve
- 1 ½ teaspoon baking powder
- 3 eggs
- Just under 1 cup almond milk
- 1 stick + 2 ½ tbsps. butter
- 2 teaspoon vanilla extract
- Pinch of salt
And for the vanilla frosting:
- 2 sticks + 2 ⅓ tbsps. butter
- 1 cup cream cheese
- 1 cup confectioners Swerve
Now, don't be afraid to stock up on these ingredients if you don't have them. You can put them to good use by making some of my other desserts for the keto diet like this keto cheesecake, keto pound cake, and keto shortbread cookies!
KETO FLOURS TO USE FOR THIS VANILLA CAKE
This recipe will create a coconut and almond flour vanilla cake, so it will be gluten-free and low carb! And the combination of the two flours is what I think makes this keto cake recipe better than any other one out there.
So, keeping the ratio of flours is essential, and therefore you CANNOT substitute the coconut flour for any other flour. It is key to getting that dense yet fluffy birthday cake texture.
Now, you can substitute the almond flour out if you do not want to use it or are allergic. And the only flour substitutes I suggest you use are an equal amount of walnut flour or sunflower seed flour.
Either of those will work just as well as almond flour does in this low carb cake recipe and give you the best cake layers.
KETO SWEETENERS TO USE FOR THIS SUGAR FREE CAKE
Along with being low carb and gluten free, this keto birthday cake is also sugar free!
And to make it a sugar free cake, we will be using confectioners erythritol for the cake and frosting.
I used Confectioners Swerve in this recipe - it is a 0 calorie and 0 carb sweetener that has the same sweetness as regular sugar, making it perfect for this recipe.
Another sweetener you can use is Lakanto's Powdered Monk Fruit. This monk fruit based sweetener is essentially the same thing as swerve and will work just as well.
HOW TO MAKE KETO CAKE
Now let's get to the fun part, making the keto cake!
It is actually a super easy keto dessert to make and takes under 10 minutes of work! The rest of the time is just baking the cake in the oven.
So gather all of your ingredients, and let's make a keto birthday cake!
STEP 1: MAKING THE CAKE BATTER
First, preheat the oven to 320 degrees Fahrenheit (160°C), line two 8-inch springform pans with parchment paper, and set them aside.
Then take out a large bowl, add almond flour, coconut flour, baking powder, and salt, and give everything a little mix.
Next, in a mixing bowl, beat the butter with a hand or stand mixer until it turns into a creamy consistency. Then add the confectioners swerve - or monk fruit - mix it with the butter until it becomes fluffy, and add the eggs one at a time.
After that, add the almond milk and vanilla extract and mix them in to combine.
Then pour the dry ingredient mixture into the mixing bowl of wet ingredients and mix until a smooth batter forms.
STEP 2: BAKING THE CAKE
Now that you have a cake batter, grease the two lined cake pans with a little butter and pour the batter evenly into each one.
Then bake them for about 30-35 minutes until the cake top turns golden brown, and a toothpick comes out clean when inserted into the center.
Next, allow the cakes to cool, and while they're cooling, you can make the frosting.
STEP 3: FROSTING THE CAKE
For the frosting, add the butter and cream cheese to a mixing bowl. Then using either a hand mixer or stand mixer with the paddle attachment, beat the butter and cream cheese together until combined.
Then slowly blend in the confectioners swerve and vanilla extract, and beat on high until everything is well combined and a smooth and creamy frosting forms.
Once your cake has cooled completely, remove it from the springform pan and flip it upside down onto a plate.
Then spread some of the frosting on the bottom layer, put the other cake on top, and coat the rest of the sides and top of the cake with the rest of the frosting.
After your cake is frosted, slice it into 14 slices, and enjoy!
HOW TO STORE KETO VANILLA CAKE
So, as I just mentioned, this recipe will make about 14 slices of cake.
And although that may sound like a lot, if you serve it to a group of people, it will be gone in a hurry.
But if you happen to save a few slices, this vanilla cake is incredible leftover.
Just put your cake in an airtight container, and you can refrigerate it for up to a week. Then, when you want to enjoy a slice, take it out of the fridge, let it reach room temperature, and dig in!
And if you want to keep the cake for longer, here are a few different ways you can freeze it for up 4-6 months.
WRAPPING IT ALL UP
Well, that is the most delicious keto vanilla cake that you can make!
The sweet vanilla flavor and soft, moist texture will have everyone coming back for more after they get a taste.
If you serve this as a keto birthday cake or just for a regular dessert, everyone is sure to love it and won't have a clue that it is low carb keto.
I hope that you and everyone who tries this keto cake enjoy it as much as my family and I do.
As always, leave a comment below if you make it, I'd love to hear how it turns out.
MORE KETO CAKE RECIPES
If you loved this recipe and want some other delicious cakes to make, I have a few more easy keto cakes on the blog that I think you'll enjoy.
Try making one of these next:
- Keto Chocolate Cake
- Keto Coffee Cake
- Keto Almond Cake
- Keto Red Velvet Cake
- Keto Carrot Cake
- Keto Carrot Cake Loaf
Keto Vanilla Cake That Is Super EASY To Make
This keto cake is filled with vanilla flavor and is super soft, moist, and has a cloud-like crumb. Even better is each slice of this keto vanilla cake has just over 3 NET CARBS! And that's including the divine vanilla frosting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 14 slices
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low Carb
2 Cups (224g) fine blanched almond flour
⅓ Cup (75g) coconut flour
Heaping 1 Cup (160g) confectioners erythritol
1 ½ tsp baking powder
Just under 1 cup (235g) almond milk
1 stick + 2 ½ tbsps. (150g) butter
2 tsp. vanilla extract
Pinch of salt
2 sticks + 2 ⅓ tbsps. (260g) butter
1 cup (250g) cream cheese
1 cup (120g) confectioners erythritol
1 tsp. vanilla extract
- Preheat the oven to 320°F (160°C). Line two 8-inch springform pans with parchment paper and set aside.
- In a separate bowl, mix almond flour, coconut flour, baking powder, and salt, set aside.
- In a mixing bowl, beat the butter until creamy, then add the confectioners swerve and beat again until it becomes fluffy. Then add in the eggs one at a time.
- Add almond milk and vanilla extract and beat to combine.
- Add in the dry ingredients and mix until a smooth batter forms.
- Grease the parchment paper with butter and pour the batter into the two pans.
- Bake until the top turns golden and until a toothpick comes out clean when inserted in the center, about 30-35 min.
- Allow the cakes to cool completely. ***This is very important.
- For the frosting, beat the butter and cream cheese with a hand or stand mixer using the paddle attachment. Slowly blend in the confectioners swerve and vanilla extract, and beat on high until well-combined, and it turns into a smooth and creamy frosting.
- Frost the top of one of the cakes, put the other on top, and cover the rest of the cake with the frosting.
The scale up function does not change the gram measurements.
- Serving Size: 1 slice
- Calories: 405
- Fat: 37.5
- Carbohydrates: 8;7
- Fiber: 5
- Protein: 8.25
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