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Vanilla Keto Cake Diabetic-Friendly

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4.72 from 1023 votes
By Carine - - 342 Comments

This Almond Flour Vanilla Keto Cake is the most delicious, moist, and buttery diabetic-friendly birthday cake. Plus, this vanilla keto cake is dairy-free, gluten-free, and made with only 6 ingredients in 1 bowl!

So keep reading to learn how to make the ultimate low-carb cake.

Here we are! It is my birthday, and I am turning 36. I am also celebrating 6 years of a happy sugar-free life and the reversal of my prediabetes. So it’s with a lot of excitement that I am sharing my easy keto birthday cake recipe with you today.

What’s a Keto Vanilla Cake?

This keto sponge cake is a simple but super tasty sugar-free vanilla cake that is also gluten-free and diabetes-friendly.

Because it is made with low-carb flour and no all-purpose flour, it comes with very few carbs: only 3 g of net carbs per slice!

If you follow the keto diet, this won’t hurt your macros, and you will stay in ketosis!

A 1-bowl keto vanilla cake

keto cake ingredients

This is the perfect recipe for keto diet beginners, probably as easy as using a keto cake mix. It is definitely a no-fail keto birthday cake recipe made in 1 bowl with only 6 simple ingredients.

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Sugar-free vanilla cake ingredients

Let’s see what you need to make this moist and buttery sugar-free vanilla cake.

  • Almond flour – I recommend fine almond flour for this Almond Flour Vanilla Cake rather than almond meal. Almond meal would work as well, but the cake would be less moist. Find other recipes with almond flour.
  • Eggs – this recipe is not vegan friendly. For a vegan cake, try my keto vegan mug brownie.
  • Sugar-free crystal sweetener – I love Monk fruit, but erythritol or xylitol are great options as well. Check out my review of keto-friendly sweeteners for alternatives.
  • Coconut oil – or any oil with a light taste will work very well here. Avoid vegetable oils. They are not keto. Good options are avocado oil, almond oil, flaxseed oil. If you are using melted coconut oil, make sure it is not burning hot when you add it to the cake batter. Hot oil will cook the eggs.
  • Baking powder or half the amount of baking soda, meaning 1/2 teaspoon.
  • Vanilla extract. Find all my recipes with vanilla extract.

Does Almond Flour have carbs?

Yes, Almond Flour does contain some carbs but far less than all-purpose flour. It gives about the same texture to baked goods as regular flour though.

What can I use instead of Almond Flour?

If you don’t have almond flour or are allergic to almonds, you can use Sesame Seed flour. It’s also keto-friendly and bakes similarly.

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You can also use all-purpose flour but it wouldn’t be keto-friendly.

Can I use stevia instead of erythritol?

You can’t use pure stevia extract as Erythritol provides both sweetness and texture to this recipe. You need something that brings a sugar-like texture. A stevia and erythritol blend works. Allulose would also work.

Can I use coconut flour instead of almond flour?

No, this vanilla cake wouldn’t work with coconut flour instead of almond flour as coconut flour is 4 times more water-absorbent. It would make the cake very dry and gritty and would alter the flavor.

To view this recipe a different way, watch my web story: making the keto vanilla cake!

gluten free vanilla cake

How to prevent the almond flour cake from sticking to the pan?

Usually, keto cake batter made with almond flour sticks a bit more to cake pans, so it is crucial to use a non-stick high-quality, aluminized pan.

It may sound expensive to invest in a high-quality pan, but they last for years. The one below is in my kitchen for 7 years, and none of my cakes stick to it.

Pan choice

I am using a 9-inch cake pan with a non-stick coating, removable sides that clamp around the base, and ridged texture at the bottom.

Making the Almond Flour Cake

Pan preparation

If your pan doesn’t have a ridged texture, your cake may stick slightly at the bottom. To prevent your keto cakes from sticking to the pan, I recommend a double-greasing method.

First, grease the whole pan, bottom, and sides with butter or coconut oil. Then, cut out a piece of parchment paper, the same diameter as the pan, so here a 9-inch circle.

Place the piece of parchment paper at the bottom of the pan. It will stick to the pan since you grease it before. Finally, grease the whole pan again, including the paper.

This 2-step greasing method will ensure that your keto cake does not stick to the pan.

Do I have to make a layered cake?

Of course, no! You can follow the keto vanilla cake recipe and serve this delicious almond flour cake in 30 minutes.

It is a good sugar-free vanilla cake to enjoy plain or with the vanilla buttercream frosting recipe provided.

I recommend making the layers and frosting, though, to have a lovely light and fluffy keto birthday cake.

sugar free almond flour cake

How to make a beautiful layered diabetic vanilla cake?

To make the layers of this diabetic cake, I recommend baking 2 small vanilla cakes instead of slicing a bigger one. It means you repeat the entire low-carb cake recipe 2 times.

This is the best way to create a lovely keto sponge cake with even layers and a decent cake height.

Following are my top 3 tips to make a layer cake:

Tip 1: Make the vanilla cake recipe provided two times

I know it is tempting to double up the recipe to save time and then divide the batter in half. It would work, but I’m not too fond of this technique because it is challenging to halve the batter perfectly. Often, you end up with a layer thicker than the other.
Keto vanilla almond flour cake

Tip 2: Bake one almond flour cake at a time

Never bake two cakes at the same time in your oven. It will impact the baking time too much, and the baking would not be consistent.

There is always one cake that burns and one that is not cooked. So take the time and bake them separately.

Tip 3: Level the cake layers before frosting

Your sugar-free birthday cake will come up with a small bump on top. Fully cool the cake, then use a knife or a cake leveler tool to remove that bump and create 2 flat cake layers.

This will make it much easier to frost them later on.

Keto Vanilla Birthday Cake on a dessert place

How to assemble your keto vanilla cake?

First, make sure your low-carb cake layers are cool at room temperature to prevent the frosting from melting. Then, I recommend using a turning table and icing spatula.

Add a tablespoon of frosting to the center of the turning table and place the first cake layer on it. This frosting is not cream cheese frosting and so will act like glue and stick the cake to the table.

keto buttercream frosting

Next, add 1 cup of frosting in the middle of the cake. Spread the frosting with an icing spatula turning the table at the same time to spread evenly.

The frosting will fall on the sides, and that is ok. Finally, add the second cake layer and repeat this process until you have covered all the top of the cake. Use more frosting to cover the edges.

dairy free vanilla cake

I hope you enjoyed my 36-year-old diabetic birthday cake recipe. Happy birthday to you if you try this recipe for your birthday today.

More keto cake recipes to try!

If you love this low-carb birthday cake recipe, I recommend you also try my other keto cake recipes:

For more diabetic cake recipes check these desserts:

Or browse all my recipes in the low-carb cake recipes category

Have you made this keto sugar-free vanilla cake recipe? Share a review or comment below! I love to hear your feedback on my keto recipes

XOXO Carine

Recipe Card

Keto Vanilla Cake

keto vanilla cake
3gNet Carbs
4.72 from 1023 votes
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Net Carbs 3g
Fat 7.2g
Protein 4.8g
Calories 151kcal
Author: Carine Claudepierre
12 slices
Keto Vanilla Cake an easy 1-bowl recipe for a moist and buttery dairy-free diabetic birthday cake with sugar-free buttercream icing.

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Net Carbs
4.72 from 1023 votes
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Vanilla Cake

Vanilla Buttercream frosting

  • 1 cup Unsalted Butter soft, out of the fridge for 4 hours (5.3 oz)
  • 1 ½ cups Powdered Erythritol
  • 1 teaspoon Vanilla essence
  • 2-3 tablespoons Heavy Cream
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Vanilla cake

  • Preheat oven to 160°C (325°F). Grease a 9-inch round cake pan with coconut oil or butter. Cut out a piece of parchment paper into a 9-inch circle and stick it to the bottom of the pan. Grease the paper and pan sides again. These steps prevent the cake from stick to the pan. Set aside.
  • In a large mixing bowl, whisk eggs with sugar-free sweetener, oil, and vanilla. Process as if you whisked a breakfast omelet. It should not take more than 30 seconds to 1 minute, all you want is to combine the ingredients.
  • Whisk in almond flour and baking powder and whisk until evenly combined.
  • Pour the vanilla cake batter into the prepared pan.
  • Bake for 25 minutes in the center of your oven. The fan-bake mode is ideal if you have one. Otherwise, use the regular mode. Your cake is cooked when a skewer inserted in the middle of the cake comes out clean or with few to no crumbs on it.
  • Cool for 5 minutes in the pan, then release the cake on a cooling rack. Cool for 1 or 2 hours before adding the frosting, or enjoy plain.
  • Note that this is a gluten-free cake. It doesn't rise much. You should expect a small bump raise in the middle, not more. The recipe is made to create flat cake layers to make a layered birthday cake.

Layer vanilla cake

  • Repeat the vanilla cake recipe one more time to create a second vanilla cake.
  • Make sure you clean, dry, and grease again the cake pan before baking the second cake.

Light and Fluffy Buttercream frosting

  • Add the soft butter cubes and vanilla to a stand mixer. Make sure you use the paddle attachment. Mix on high speed until it forms a pale, smooth, and fluffy butter.
  • Reduce to low speed and gradually add the sugar-free powdered sweetener, half a cup at a time. When all the sugar-free sweetener has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.
  • Add cream and keep whisking for 1 minute to incorporate.
  • Spread the frosting between the 2 cake layers and on sides using an icing spatula. Watch my video to learn how to frost your layer cake easily.
  • Place the cake in the fridge for 2 hours to set up the frosting if desired.


  • You can make this cake 24 hours before, store it in an airtight cake box in the fridge to prevent the frosting from drying.
  • Store leftover for up to 4 days in the fridge or freeze in ziplock bags. Defrost the day before at room temperature.
This recipe doesn't work with egg-replacer or flax egg, you must use eggs
The nutrition panel is for one slice of single-layer vanilla cake with no frosting. This is calculated this way so that it's easier to tailor the nutrition to your baking!
  • A simple one-layer vanilla keto cake will have 3g of net carbs per slice.
  • A double-layer cake will have 6g of net carbs per slice.
  • A triple-layer cake will have 9g of net carbs per slice.
Tried this recipe?Mention
Nutrition Facts
Keto Vanilla Cake
Amount Per Serving (1 slice)
Calories 151 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Carbohydrates 3.7g1%
Fiber 0.7g3%
Sugar 0.8g1%
Protein 4.8g10%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Vanilla birthday Cake


Keto Vanilla Cake
KETO BIRTHDAY VANILLA CAKE , 3 g net carb per serve #ketocake #keto #lowcarbrecipes #lowcarb #ketovanillacake #vanillacake #almondflour #birthdaycake #easy #onebowl #healthy #birthday #moist #best #videos #stevia #coconutoil #dairyfree #glutenfree

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Recipe Rating

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    342 thoughts on Vanilla Keto Cake Diabetic-Friendly
    1 2 3 9
  1. 3 stars
    The cakes came out great but with the frosting it was too sweet. I used Swerve confectioners and also it didn’t seem to be as smooth as in the video. Do you recommend cutting back on the amount of confectioners?

  2. I have a stupid question. First time baker, I trying to understand the butter requirements for the frosting. When the recipe says 1 cup of butter, how do I measure that properly? I figured a stick of butter would fit in a cup (measuring cup) but when I change to metric it’s 227g which is a tad over 2 sticks of butter. Confused as to how much is the proper amount.

    • If you are American, use 2 sticks to make 1 cup butter. Here in Canada, butter is sold in pounds (one pound is about 2 cups). I just half a pound if I want a cup. If a recipe calls for “odd” amounts of butter I use water displacement to measure. If you want 1 cup, fill a 2 cup liquid measuring cup with 1 cup of cold water, then add in cold butter until you reach the 2 cup level.

    • Sunflower seed flour, sesame flour both are keto friendly and work a a 1:1 replacement to any recipes calling for almond flour. They are slightly bitter so the flavor of the cake will be different.

  3. 5 stars
    I have been baking with almond flour for several years with mixed results, mostly cookies, muffins and pancakes. This was excellent in every way! Not dense, delicious, and moist enough! I made a two layer cake and prepared them separately as recommended-perfect!

  4. Hi I think all of this information is so wonderful and helpful. Thank you. I was wondering can I make cupcakes from this recipe?

  5. I am trying this recipe today. Can I use swerve granulated sugar instead of monk fruit? That is what I have for an artificial sweetener.

  6. In the recipe for the frosting, you specify that I should use the paddle attachment however in the video, you clearly are using the whisk attachment throughout. Did you mean to say to start with the paddle attachment and then switch to the whisk attachment for the very last step when I add the cream?

  7. Help
    The frosting came out grainy. I use the monk fruit blend zero calories I can fix this problem?

  8. 5 stars
    I love this cake but this time I had a problem. It was beautifully risen and just turning light brown on top, the wooden skewer looked like it was clean but when I turned it out it was still wet on the bottom in the centre. So I put it back in the oven for another 10 minutes and repeated the process but still it was too wet. Ended up putting it back in another 4 times, putting foil on top to stop it burning, but it never seemed to cook that one spot. The rest of the cake, was drying out so I we will just have to make the best of it. What did I do wrong? Was my oven not hot enough?

    • It looks like an issue with the pan or oven not diffusing heat properly especially if it’s baking properly on the rest of the pan. Plus, you made it perferctly once, so it might be something with your material. I hope you managed to eat some anyway

      • 5 stars
        Oh yes, we’re still eating it! Waste not, want not ☺

        It’s like a biscuit on the outside edge and raw in the centre, most of it is still delicious 😋

        I always use a silicone cakepan and I sprayed it with a little coconut oil for the first time, and it’s a different oven, my money is on the latter being the cause.

        Next time I’ll preheat for longer.

        Thank you

  9. How much does the frosting recipe make? I am making a double layer cake so I need enough frosting for the middle and then to cover the outsides. Should I double the frosting recipe?

  10. If I make two layers of cake, it means the calories and carbo will be duplicate, Alike 132 calories and 6 net carbo for each of the 12 slices. Is this correct?

  11. Can I use a combination of stevia and erythritol? I don’t have plain erythritol so would this work?
    Thank you:)

      • 5 stars
        Thanks! I went ahead and used the stevia and erythritol, same measurements as the recipe and it worked out just fine!! It was such a delicious cake!! Really moist, especially for a gluten free cake. If I didn`t know it was gluten free, dairy free, aaand sugar free, I would never have guessed! I didn`t make the icing, as I didn`t have powdered sweetener. Instead I used raspberry puree and it was very tasty!! Fabulous recipe, you`re a life-saver!

  12. 5 stars
    Very delicious cake. I add 2 TBS more oil as I thought it might turn dry. It was very moist and soft. Thank you for your always trustworthy recipes.

1 2 3 9


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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