Keto Cake (Vanilla Cake)

My keto cake recipe is light, fluffy, and perfectly moist. With a gorgeous crumb and creamy frosting, it’s the perfect dessert for any occasion! 2 grams of net carbs.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 172kcal

Author Arman Liew

Ingredients

1 1/2 cups blanched almond flour
1/2 cup coconut flour
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter use dairy free, if desired
1 cup allulose * See notes
4 large eggs ** See notes
1/2 cup almond milk can use any milk
1 teaspoon vanilla extract
1 serving keto vanilla frosting

Instructions

Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
In a stand mixer or hand mixer, cream your butter and allulose until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
Once cool, frost the cakes with your favorite vanilla frosting.

Notes

* I used allulose but monk fruit sweetener should be okay.

** I haven't tried using flax eggs or chia eggs. I tried this with egg replacer, and the texture was too dense.

TO STORE: Leftover cake should be stored in an airtight container in the refrigerator for up to five days.

TO FREEZE: Place cake slices in a freezer-safe container and freeze for up to six months. Let them thaw overnight in the fridge.

Nutrition