VANILLA CAKE – 4 large Eggs – ½ cup Erythritol – 1 tsp Vanilla Extract – 2 tbsp Coconut Oil – 2 cups Almond Flour – 1 tsp Baking Powder VANILLA BUTTERCREAM FROSTING – 1 cup Butter – 1 ½ cups Powdered Erythritol – 1 tsp Vanilla essence – 2-3 tbsp Heavy 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
Add almond flour and baking powder to the Keto Vanilla Cake batter and whisk until evenly combined.
Pour Keto Batter in Pan
Pour the Keto Vanilla Cake batter into a greased 9-inch round cake or springform pan.
Bake Keto Vanilla Cake
Bake the Keto Vanilla Cake Layers for 25 minutes in the center of your oven on fan-bake mode preheated to 325°F (160°C).
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. When all the sweetener has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.
Add the heavy cream and keep whisking for 1 minute to incorporate and thicken the keto frosting.
Spread on Cake
Spread the keto frosting between the 2 Keto Vanilla Cake layers and on the sides using an icing spatula.
Place the Keto Vanilla Cake in the fridge for 2 hours to let the frosting set completely.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 25 Minutes Cook: 30 Minutes