Keto Classic Vanilla Layer Cake

Indulge in the ultimate low-carb dessert with this Keto Classic Vanilla Layer Cake, a showstopper perfect for birthdays, celebrations, or simply satisfying your sweet tooth. Made with a blend of almond and coconut flours, this moist and fluffy cake is completely gluten-free, sugar-free, and keto-friendly while boasting rich vanilla flavor in every bite. The luscious cream cheese frosting, whipped to perfection with powdered erythritol and heavy cream, adds a decadent touch that complements the tender crumb. With just 20 minutes of prep time and easy-to-follow directions, this elegant double-layer cake is ideal for keto newcomers and seasoned bakers alike. Whether you're following a keto diet or not, this irresistible dessert will have everyone asking for seconds—and the recipe!

Nutriscore Rating: 55/100

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 Granulated erythritol or preferred keto sweetener
• 4 Large eggs
• 2 teaspoons Pure vanilla extract
• 0.5 cup Unsweetened almond milk
• 1 cup Heavy cream (for frosting)
• 8 ounces Cream cheese, softened (for frosting)
• 1 cup Powdered erythritol (for frosting)
• 1 teaspoon Pure vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

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

Step 3

In a large bowl, using an electric mixer, cream the softened butter and erythritol together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Mix in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.

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 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 10

While the cakes cool, prepare the frosting. In a large bowl, beat the heavy cream until stiff peaks form. Set aside.

Step 11

In another bowl, mix the softened cream cheese and powdered erythritol until smooth and creamy.

Step 12

Fold the whipped cream into the cream cheese mixture gently, then stir in the vanilla extract.

Step 13

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting over the top.

Step 14

Place the second cake layer on top and apply frosting to the top and sides of the cake.

Step 15

Decorate the cake as desired before serving.

Nutrition Facts

Serving size	(1631.0g)

Amount per serving	% Daily Value*
Calories	4070.4

Total Fat 376.2g	0%
Saturated Fat 172.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1513.5mg	0%
Sodium 3738.6mg	0%
Total Carbohydrate 560.3g	0%
Dietary Fiber 32.9g	0%
Total Sugars 24.0g
Protein 93.6g	0%

Vitamin D 203.9IU	0%
Calcium 1085.6mg	0%
Iron 12.9mg	0%
Potassium 863.6mg	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: 56.4%

Protein: 6.2%

Carbs: 37.3%