KETO VANILLA CAKE
VANILLA CAKE – 4 Eggs – 1/2 cup Erythritol – 1 teaspoon Vanilla Extract – 2 tablespoons Coconut Oil – 2 cups Almond Flour – 1 teaspoon Baking Powder VANILLA BUTTERCREAM FROSTING – 1 cup Unsalted Butter – 3 cups Erythritol – 1 teaspoon Vanilla Essence – 2-3 tablespoons Coconut Cream
Combine Cake Ingredients
In a large mixing bowl, whisk eggs with sugar-free sweetener, oil, and vanilla. Process as if you whisked a breakfast omelet for 30 seconds to 1 minute.
Add Almond Flour
Whisk in almond flour and baking powder and whisk until evenly combined.
Pour in Pan
Pour the vanilla cake batter into a greased 9-inch round cake pan.
Bake for 25 minutes in the center of your oven on fan-bake mode. Your cake is cooked when a skewer inserted in the middle of the cake comes out clean.
Make the second layer
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.
Start 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 erythritol, half a cup at a time. When all the sweetener has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.
Add the cream and keep whisking for 1 minute to incorporate.
Spread on Cake
Spread the frosting between the 2 cake layers and on sides using an icing spatula.
Place the cake in the fridge for 2 hours to set up the frosting.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 25 Minutes Cook: 30 Minutes
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