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 150g
1/2 cup coconut flour 56g
2 teaspoon baking powder 8g
1/4 teaspoon salt
3/4 cup butter unsalted, 170g
1 cup allulose 200g
4 large eggs
1/2 cup almond milk
1 teaspoon vanilla extract
1 serving keto vanilla frosting 240g

Instructions

Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside. You can also use greased sprinform pans.
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

Make ahead: You can make this cake up to 2 days in advance. Once it's baked and frosted, cover and refrigerate. Two hours before serving, bring it to room temperature.

Storage: Leftover cake is best stored in an airtight container in the fridge for up to 5 days.

Freezing: I like placing single slices of cake in freezer-safe containers and freezing them for up to 6 months. Thaw them overnight in the fridge for the best texture.

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