Keto Classic Vanilla Layer Cake with Buttercream Frosting

Indulge in the creamy decadence of a **Keto Classic Vanilla Layer Cake with Buttercream Frosting**, a show-stopping dessert that’s both low-carb and irresistibly delicious. This gluten-free masterpiece combines the nutty richness of almond flour and a hint of coconut flour for the perfect tender crumb, while erythritol sweetener keeps it keto-friendly without sacrificing sweetness. Layers of fluffy vanilla cake are generously coated with a luscious buttercream frosting made from cream cheese, butter, and heavy cream, creating a silky, melt-in-your-mouth finish. Perfect for birthdays, celebrations, or simply satisfying a sweet tooth while staying on track, this stunning dessert offers all the flavor of a traditional vanilla cake with just a fraction of the carbs. Serve chilled for an elegant and satisfying keto dessert experience! Keywords: keto vanilla cake, buttercream frosting, low-carb dessert, gluten-free layer cake, keto-friendly recipes.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2.5 cups Almond flour
• 0.5 cup Coconut flour
• 1.5 tablespoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened
• 1.5 cups Erythritol sweetener
• 6 large Eggs, at room temperature
• 1.5 tablespoons Vanilla extract
• 1 cup Unsweetened almond milk
• 0.5 cup Heavy cream
• 8 ounces Cream cheese, softened
• 1.5 cups Powdered erythritol sweetener
• 1 cup Butter, softened
• 2 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter or line them 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 mixing bowl, beat the softened unsalted butter and erythritol sweetener until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Mix half of the dry ingredients into the butter mixture, followed by half of the almond milk. Repeat with the remaining dry ingredients and almond milk, mixing until just combined.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely.

Step 9

To prepare the buttercream frosting, in a mixing bowl, beat the softened cream cheese until smooth.

Step 10

Gradually add the powdered erythritol, and beat until fully incorporated and smooth.

Step 11

Add the softened butter, vanilla extract, and heavy cream, and beat until fluffy and spreadable.

Step 12

Once the cakes are completely cooled, place one cake on a serving plate. Spread a layer of frosting over the top.

Step 13

Place the second cake on top and cover the top and sides with the remaining frosting.

Step 14

Chill the cake in the refrigerator for about 30 minutes before serving to set the frosting.

Nutrition Facts

Serving size	(2429.2g)

Amount per serving	% Daily Value*
Calories	6817.7

Total Fat 664.3g	0%
Saturated Fat 341.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 2520.4mg	0%
Sodium 6112.0mg	0%
Total Carbohydrate 831.0g	0%
Dietary Fiber 50.3g	0%
Total Sugars 29.2g
Protein 120.9g	0%

Vitamin D 333.8IU	0%
Calcium 1447.9mg	0%
Iron 19.1mg	0%
Potassium 1268.7mg	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: 61.1%

Protein: 4.9%

Carbs: 34.0%