Keto Vanilla Cake with Buttercream Frosting

Indulge in the ultimate low-carb dessert with this decadent Keto Vanilla Cake with Buttercream Frosting. Made with a perfect blend of almond flour and coconut flour, this fluffy and moist cake is sweetened with keto-friendly erythritol to keep it completely sugar-free. Aromatic vanilla extract enhances its rich flavor, while the creamy buttercream frosting—whipped to perfection with powdered erythritol and heavy cream—takes this classic treat up a notch. With just 20 minutes of prep time and simple ingredients, this recipe is perfect for birthdays, special occasions, or anytime you’re craving a guilt-free dessert. Whether you're following a keto lifestyle or just looking for a gluten-free, low-carb delight, this vanilla cake is sure to satisfy your sweet tooth without derailing your goals!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (softened)
• 0.75 cup Erythritol or keto granulated sweetener
• 4 Eggs
• 2 teaspoons Vanilla extract
• 0.5 cup Unsweetened almond milk
• 0.5 cup Unsalted butter (softened) for frosting
• 0.75 cup Powdered erythritol or keto powdered sweetener
• 2 tablespoons Heavy cream
• 1 teaspoon Vanilla extract for frosting

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper for easy removal.

Step 2

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

Step 3

In a large bowl, cream together the softened butter and erythritol using a hand mixer or stand mixer until light and fluffy.

Step 4

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

Step 5

Slowly add the dry ingredients to the wet ingredients, alternating with the almond milk, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

Step 6

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

Step 7

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9

While the cake is cooling, prepare the buttercream frosting. In a large bowl, beat the softened butter and powdered erythritol together until creamy and smooth.

Step 10

Add the heavy cream and vanilla extract to the frosting mixture and beat until light and fluffy. Adjust the sweetness if needed by adding more powdered erythritol to taste.

Step 11

Once the cake has completely cooled, spread the buttercream frosting evenly over the top and sides of the cake using an offset spatula or a knife.

Step 12

Slice, serve, and enjoy your Keto Vanilla Cake with Buttercream Frosting!

Nutrition Facts

Serving size	(1176.5g)

Amount per serving	% Daily Value*
Calories	3333.0

Total Fat 322.0g	0%
Saturated Fat 143.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1294.4mg	0%
Sodium 2486.9mg	0%
Total Carbohydrate 413.6g	0%
Dietary Fiber 26.8g	0%
Total Sugars 10.4g
Protein 71.8g	0%

Vitamin D 342.3IU	0%
Calcium 789.2mg	0%
Iron 11.7mg	0%
Potassium 483.1mg	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: 59.9%

Protein: 5.9%

Carbs: 34.2%