Keto Classic Birthday Cake with Vanilla Buttercream Icing
Celebrate special occasions without compromising your keto lifestyle with this indulgent Keto Classic Birthday Cake with Vanilla Buttercream Icing! This moist and fluffy cake is a low-carb twist on the traditional favorite, made with almond and coconut flours for a tender crumb and naturally sweetened with erythritol. Layered with a luscious cream cheese-based vanilla buttercream, its rich, creamy frosting perfectly complements the delicate vanilla flavor of the cake. With just 30 minutes of prep time and simple step-by-step instructions, this crowd-pleaser is a stress-free way to create a show-stopping dessert that’s gluten-free, sugar-free, and absolutely delicious. Ideal for birthdays, anniversaries, or any celebration, this keto-friendly cake proves that you can have your cake and eat it too!
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Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup erythritol or granulated sweetener
- 6 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups almond milk
- 0.25 cup heavy cream
- 0.5 teaspoon xanthan gum
- 8 ounces cream cheese, softened
- 0.75 cup powdered erythritol
- 0.25 cup heavy whipping cream
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Step 2
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, using an electric mixer, beat the softened butter and granulated erythritol until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Step 6
Slowly pour in the almond milk and heavy cream while mixing until you have a smooth batter. Add xanthan gum and mix to combine.
Step 7
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Step 10
For the icing, in a large bowl, beat the softened cream cheese and powdered erythritol until smooth.
Step 11
Add heavy whipping cream and vanilla extract. Continue beating until the mixture is fluffy and spreadable.
Step 12
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of icing on top.
Step 13
Top with the second layer and spread the remaining icing over the top and sides of the cake.
Step 14
Refrigerate the cake for at least 30 minutes before serving to allow the icing to set. Enjoy your Keto Birthday Cake with Vanilla Buttercream Icing!
Nutrition Facts
| Serving size | (1886.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4471.4 |
| Total Fat 402.8g | 0% |
| Saturated Fat 187.5g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 1874.6mg | 0% |
| Sodium 3584.8mg | 0% |
| Total Carbohydrate 546.9g | 0% |
| Dietary Fiber 46.2g | 0% |
| Total Sugars 47.3g | |
| Protein 106.9g | 0% |
| Vitamin D 357.1IU | 0% |
| Calcium 1447.6mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 1210.1mg | 0% |
Source of Calories