VANILLA CAKE – Large Eggs – Erythritol – Vanilla Extract – Coconut Oil – Almond Flour – Baking Powder VANILLA BUTTERCREAM FROSTING – Butter – Powdered Erythritol – Vanilla essence – 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