Low Carb Classic Birthday Cake with Vanilla Buttercream Icing

Celebrate special occasions guilt-free with this indulgent Low Carb Classic Birthday Cake with Vanilla Buttercream Icing! Featuring a perfectly tender crumb made from almond and coconut flours, this keto-friendly masterpiece is sweetened with erythritol for a dessert that's both delicious and diabetic-friendly. Layers of fluffy vanilla cake are beautifully complemented by a rich, creamy buttercream icing made with cream cheese and powdered erythritol, creating a decadent yet low-carb treat. With just 6g net carbs per slice, this recipe is perfect for health-conscious celebrations, offering all the festive flavor without the sugar overload. Whether you're hosting a birthday party or simply craving a slice of nostalgia, this easy-to-make cake ensures you don’t have to compromise on taste or wellness.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter
• 1 cup Erythritol
• 4 pieces Large eggs
• 2 teaspoons Vanilla extract
• 1 cup Unsweetened almond milk
• 0.5 cup Heavy cream
• 0.5 teaspoon Xanthan gum
• 8 oz Cream cheese, softened
• 0.75 cup Powdered erythritol

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.

Step 2

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

Step 3

In a large bowl, beat the butter and erythritol until light and fluffy using a hand mixer, about 2 minutes.

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

Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk and heavy cream, beginning and ending with the dry ingredients.

Step 6

Mix in the xanthan gum until just combined, being careful not to over mix.

Step 7

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

Step 8

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

Step 9

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

Step 10

For the icing, in a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered erythritol and vanilla extract until well combined and fluffy.

Step 11

Once the cakes are completely cool, spread a layer of vanilla buttercream icing on top of one cake. Place the second layer on top and use the remaining icing to cover the cake and edges.

Step 12

Refrigerate the cake for at least 30 minutes before serving to set the icing. Enjoy your low-carb classic birthday cake!

Nutrition Facts

Serving size	(1540.6g)

Amount per serving	% Daily Value*
Calories	3396.3

Total Fat 315.0g	0%
Saturated Fat 131.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1301.1mg	0%
Sodium 3340.8mg	0%
Total Carbohydrate 504.8g	0%
Dietary Fiber 33.9g	0%
Total Sugars 18.6g
Protein 87.7g	0%

Vitamin D 247.8IU	0%
Calcium 1197.9mg	0%
Iron 14.1mg	0%
Potassium 816.2mg	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: 54.5%

Protein: 6.7%

Carbs: 38.8%