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Vanilla Keto Cake Diabetic-Friendly

4.82 from 1245 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Almond Flour Vanilla Keto Cake is the most delicious, moist, and buttery diabetic-friendly birthday cake.

Plus, this vanilla keto cake has a dairy-free option,  is gluten-free, and is made with only 6 ingredients in 1 bowl!

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

Is it your birthday, or do you need to make a keto-friendly cake for a friend on a low-carb diet?

This easy keto birthday cake recipe is exactly what you need.

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 grams of net carbs per slice!

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

Why You’ll Love This Recipe

This Keto Cake is absolutely amazing, it tastes like a classic cake, and it’s:

  • Gluten-Free
  • Diabetes-Friendly
  • Paleo
  • Dairy-Free Option
  • Low-Carb
  • Keto-Friendly
keto cake ingredients

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How To Make Keto Vanilla Cake

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.

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 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.
gluten free vanilla cake

Making Almond Flour Cake

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 has been in my kitchen for 7 years, and none of my cakes stick to it.

Making the Almond Flour Cake

Pan choice

I am using a 9-inch springform cake pan with a non-stick coating and a ridged texture at the bottom.

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 in 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.

sugar free almond flour cake

Making A Layered Cake

You don’t have to make a layered keto cake, but it does look more like a classic birthday cake if you do.

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.

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.

Keto vanilla almond flour 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.

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 will 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

Assembling 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. You can use the frosting below or use any of my other frosting recipes:

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 it will act like glue and stick the cake to the table.

Next, add 1 cup of frosting to 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.

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.

keto buttercream frosting

Frequently Asked Questions

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.

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.

Can I Add Chocolate To The Batter?

You can add chocolate, but I recommend instead making my Keto Chocolate Cake.

dairy free vanilla cake

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

Is this keto sugar-free vanilla cake recipe too large for you? Then, try my keto vanilla cupcake recipe instead

Also, don’t forget to share a review or comment below! I love to hear your feedback on my keto recipes

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

keto vanilla cake

Keto Vanilla Cake

3gNet Carbs
Keto Vanilla Cake an easy 1-bowl recipe for a moist and buttery dairy-free diabetic birthday cake with sugar-free buttercream icing.
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Yield: 12 slices
Serving Size: 1 slice
4.82 from 1245 votes

Ingredients

Vanilla Cake

Vanilla Buttercream frosting

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

Vanilla cake

  • Preheat oven to 160°C (325°F). Grease a 9-inch round springform 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 sticking 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.

Storage

  • 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.

Notes

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 @sweetashoneyrecipes
Nutrition1 slice
Yield: 12 slices

Nutrition

Serving: 1 sliceCalories: 151 kcal (8%)Carbohydrates: 3.7 g (1%)Fiber: 0.7 g (3%)Net Carbs: 3 gProtein: 4.8 g (10%)Fat: 7.2 g (11%)Sugar: 0.8 g (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    405 Thoughts On Vanilla Keto Cake Diabetic-Friendly
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  1. 5 stars
    This. Cake. Is. Amazing. I’ve made it 3 separate times and each time it has turned out perfectly without any substitutions. It stays really moist even in the fridge and isn’t too sweet which is my favorite kind of dessert! Thanks Carine!

  2. 5 stars
    I made this today for my husband’s birthday and everyone was amazed it was sugar-free and low-carb. The texture of the crumb was perfect! I used two 6” baking pans instead of what the recipe calls for because I wanted a 2-layer cake. It was the perfect size for 4-6 generous servings of 2-layer cake. I did thoroughly sift the almond flour after measuring and I think that helps with the final texture. Whenever I am baking with almond flour and I do not take the time to sift it, the final product seems very dense. This will be my go-to special occasion low-carb cake. Thank you for the recipe!

    • Happy birthday to your husband and thank you SO much for this beautiful feedback. Some almond flour are thicker than others that’s why I also recommend using thin almond flour to avoid sifting. But this said, it is a great idea to sift yours if you can’t found thin almond flour. Enjoy the sugar-free recipes on the blog, XOXO Carine.

    • I am sorry you didn’t enjoy the cake recipe. If it is heavy it is either because you used almond meal – thicker than almond flour or didn’t whip the eggs enough to get the batter fluffy. I hope you enjoy other recipe better. XOXO Carine.

  3. 5 stars
    Hi. Thank you for this recipe. The only problem I had was the cake didn’t rise up as in the picture. It is a very thin layer of cake. But the taste is very good.

    • Hi! That is weird, maybe your baking powder wasn’t fresh enough or try fan-bake mode for better result. Enoy the recipe, XOXO Carine.

  4. 4 stars
    The first time I made this, I measured and used 240g almond flour and my cake didnt rise and turned out to be dense & thick. Then I measured and used 192g almond flour (2 cups) and the cake rised and tasted absolutely delicious and airy. I dont know if the weight difference is about finely sifted vs course almond flour, but I thought others should know too. Tbh, I dont know if my store bought almond flour (which states “fine”) is fine or slightly course.
    When I used avocado oil, there were too many bubbles on the cake and the baking time went up considerably.
    Olive oil is the perfect choice for me.
    Frosted this with peanut coconut buttercream frosting instead of the vanilla frosting mentioned here.
    And, the cake (with the above changes) was super delicious, airy, yummy and soft. Totally love it!!

    • Hi ! 1 cup of fine almond flour match 120g so for 2 cups it is 240g. However, if your flour is thicker it explain why you fit less flour in one cup (in volume) resulting in a lighter weight in total. I am glad you find your way with this recipe and that you shared all those fantastic tips ! Thanks again for trying my recipes. XOXO Carine.

    • I wouldn’t, the cake will be dry as the husk will soak all the moisture. You don’t need husk in this recipe the texture is already perfect. Enjoy ! XOXO Carine.

  5. What are the grams per slice/ position for the macros listed. Its showing 1g as the serving size on the macros you have listed below the recipe.

    • The nutrition panel notes tell you that the macro is for one slice of single layer vanilla cake with no frosting. This cake serve 12 slices (see recipe ard). Frosting is 100 % fat so it won’t add carbs. If you do a double layer cake, double the carbs per slice. Enjoy. XOXO Carine.

  6. Hi! can’t wait to try this but your nutrition panel doesn’t really add up. I figured up the macros of 5P/4C/7F and that’s 20+16+63= 99 calories. Even with the miniscule amount of fiber and sugar added in, where is the other 52 calories coming from? Thanks!!!!

    • As you can see we both come up with the same macro except the kcal which can simply come from the sort of oil you enter in your application or almond flour brand. That is why the nutrition panels are always indicative and if you follow the carb to the T (as I also do on keto :)) it is great to use your own app to enter the exact product brand you are using in your own kitchen. I live in New Zealand and panel are made based on New Zealand brands. Enjoy the recipe, XOXO Carine

    • That is a very simple one bowl recipe so all I can see is that you may not like the flavor of almond flour in cakes … or you used almond meal which is thicker than flour and gives some weird texture. I hope you enjoy others recipes around here. XOXO Carine.

  7. 5 stars
    This recipe is AMAZING! First time making a cake ever and it worked out so well! I will definitely look forward to using more of your recipes in the future!

    • Hi,
      I understand that to substitute coconut flour for almond, you use a third of the amount of almond and increase the liquid. If I use a third of the amount of coconut flour and add another egg, would this work? I only have almond meal/ground almonds. Also, would add lemon extract to the frosting liquify it? The birthday girl loves lemon drizzle cake.

      • It is not that easy unfortunately. I did not try coconut flour yet so I can’t answer precisely sorry.I would simply use th ealmond meal that you have on hands, it will a bit more gritty than almond flour but work with same ratio. No problem for the lemon extract, 1 teaspoon will be enough and it won’t impact the texture of the frosting.

    • You can not replace almond flour by a 1:! ratio of coconut flour and as I did not try that option I can’t recommend how much you need. However, a nut free substitute with 1:! ratio will be sunflower seed flour ! It is low carb and delicious too. Enjoy the cake, XOXO Carine.

  8. 5 stars
    Delicious cake! I did find the batter a little thick to spread so I added 1/4 cup to 1/2 cup of Greek yogurt per cake. Thinned out the batter a bit. I used plain 0% greek yogurt. Otherwise followed the recipe exactly! Easy to make as well. Not super sweet on the cake so the frosting is perfect! I also added sprinkles because sprinkles are awesome!! Thanks for the recipe!

    • Thanks for the lovely feedback ! It depends on the egg size you are using I guess mine are larger and that is why my batter is less thick. I am so glad you tried my recipe and enjoy it ! Enjoy the low carb recipes on the blog, XOXO Carine.

    • Sure that is what I said in the recipe erythritol, xylitol are sugar free crystal sweetener and it will work with the same amount. Enjoy the cake XOXO Carine.

    • No the nutrition panel is for one slice of one vanilla cake divided in 12 slices. Then feel free to add on frosting or make 2 cake layers. The frosting is 100 % fat so you won’t add much carbs at all if it is what you worry about, you are safe here! The carbs comes from the cake itself and almond meal. Enjoy, XOXO Carine.

  9. How many slices you cut this cake to equal the Nutrition Values per serving that is listed in this recipe?

  10. Hi
    This looks yummy. Just wondering if you could make cupcakes from this mixture rather than a whole cake?

1 8 9 10 11

Disclaimer

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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