Keto Classic Vanilla Birthday Cake
Celebrate special occasions guilt-free with this Keto Classic Vanilla Birthday Cake, a low-carb twist on the timeless favorite. This fluffy and moist cake is crafted with a blend of almond and coconut flours for a perfectly tender crumb, while erythritol sweetener keeps it sugar-free yet delightfully sweet. Infused with rich vanilla and complemented by the creamy decadence of heavy whipping cream, each bite is a keto-friendly indulgence. Easy to make in under an hour, this crowd-pleasing dessert is perfect for birthdays, anniversaries, or any festive gathering. Top it with your favorite keto-friendly frosting or fresh whipped cream for the ultimate celebration treat, and enjoy a slice of joy without compromising your low-carb lifestyle!
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Ingredients
- 2 cups Almond flour
- 0.5 cups Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Xanthan gum
- 0.5 teaspoons Salt
- 1 cup Erythritol sweetener
- 1 cup Butter, softened
- 6 whole Eggs, large
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Heavy whipping cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or line the bottom with parchment paper.
Step 2
In a medium bowl, combine the almond flour, coconut flour, baking powder, xanthan gum, and salt. Whisk together until well mixed, then set aside.
Step 3
In a large mixing bowl, beat the erythritol sweetener and softened butter together until the mixture is light and fluffy.
Step 4
Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract.
Step 5
Gradually add the dry flour mixture to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients, ensuring everything is well combined.
Step 6
Carefully fold in the heavy whipping cream, making sure not to overmix. This will help maintain the cake's desired light and fluffy texture.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 30-35 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
Step 10
Once cooled, frost with your favorite keto-friendly frosting or serve with whipped cream and enjoy!
Nutrition Facts
| Serving size | (1297.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3948.8 |
| Total Fat 368.5g | 0% |
| Saturated Fat 169.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1752.7mg | 0% |
| Sodium 4656.1mg | 0% |
| Total Carbohydrate 331.4g | 0% |
| Dietary Fiber 46.0g | 0% |
| Total Sugars 13.2g | |
| Protein 91.5g | 0% |
| Vitamin D 283.9IU | 0% |
| Calcium 854.5mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 908.7mg | 0% |
Source of Calories