Keto Classic Vanilla Cake with Buttercream Icing

Indulge in a guilt-free celebration with this Keto Classic Vanilla Cake with Buttercream Icing, the ultimate low-carb dessert that's as delightful as it is diet-friendly. Crafted with a combination of almond flour and coconut flour, this moist vanilla cake is perfectly fluffy and rich without the need for traditional sugars or grains. Erythritol sweetener keeps it keto-approved, while a luscious, creamy buttercream icing made with powdered erythritol and a hint of vanilla takes it to the next level. Ideal for birthdays, holidays, or any special occasion, it’s a show-stopping treat that caters to your sweet tooth while keeping you on track with your keto lifestyle. Ready in under an hour and serving 12, this easy-to-make dessert is a must-try for anyone craving classic flavors with zero compromise.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1 cup Erythritol sweetener
• 4 large Eggs
• 1.5 teaspoons Vanilla extract
• 0.5 cup Unsweetened almond milk
• 0.25 cup Heavy cream
• 0.5 cup Salted butter, softened for icing
• 1.5 cups Powdered erythritol sweetener
• 1 teaspoon Vanilla extract for icing
• 2 tablespoons Heavy cream for icing

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened unsalted butter and erythritol until light and fluffy using a hand mixer.

Step 4

Add the eggs one at a time to the butter mixture, mixing well after each addition, then incorporate the vanilla extract.

Step 5

Slowly mix the dry ingredients into the wet ingredients, alternating with the unsweetened almond milk, until fully combined.

Step 6

Stir in the heavy cream to the batter until smooth and well-blended.

Step 7

Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

For the buttercream icing, beat the salted butter in a bowl until creamy.

Step 11

Gradually add the powdered erythritol sweetener, mixing on low speed until incorporated.

Step 12

Mix in the vanilla extract and heavy cream, and beat on high until the icing is fluffy and smooth.

Step 13

Once the cake is completely cool, spread the buttercream icing evenly over the top of the cake.

Step 14

Slice into servings and enjoy your keto classic vanilla cake with rich buttercream icing!

Nutrition Facts

Serving size	(1491.7g)

Amount per serving	% Daily Value*
Calories	3626.3

Total Fat 345.0g	0%
Saturated Fat 158.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1358.4mg	0%
Sodium 3724.3mg	0%
Total Carbohydrate 662.6g	0%
Dietary Fiber 32.9g	0%
Total Sugars 12.2g
Protein 75.2g	0%

Vitamin D 284.0IU	0%
Calcium 812.1mg	0%
Iron 12.5mg	0%
Potassium 585.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 5.0%

Carbs: 43.8%