KETO VANILLA CAKE

EASY

INGREDIENTS

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.

1

Add Almond Flour 

Add almond flour and baking powder to the Keto Vanilla Cake batter and whisk until evenly combined.

2

Pour Keto Batter in Pan

Pour the Keto Vanilla Cake batter into a greased 9-inch round cake or springform pan.

3

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).

4

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.

5

Start Buttercream Frosting

6

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.

Add Sweetener

7

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 Cream

8

Add the heavy cream and keep whisking for 1 minute to incorporate and thicken the keto frosting.

Spread on Cake

9

Spread the keto frosting between the 2 Keto Vanilla Cake layers and on the sides using an icing spatula.

Refrigerate

10

Place the Keto Vanilla Cake in the fridge for 2 hours to let the frosting set completely.

NET CARBS FAT PROTEIN

3 grams

7.2 grams

4.8 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 12 Slices

Prep: 25 Minutes Cook: 30 Minutes

KETO VANILLA CAKE

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