Low Carb Classic Vanilla Birthday Cake
Celebrate special occasions guilt-free with this Low Carb Classic Vanilla Birthday Cake, a healthier twist on the traditional dessert that doesn’t compromise on flavor or texture. Made with a blend of almond and coconut flours, this moist and tender cake is perfectly sweetened with erythritol for a sugar-free indulgence. The rich vanilla aroma shines through every bite, thanks to a generous splash of pure vanilla extract, while unsweetened almond milk adds an irresistible velvety softness. Ready in just 45 minutes, this cake is ideal for keto dieters or anyone looking to enjoy a low-carb dessert. Frost it with your favorite low-carb frosting or enjoy it as is—either way, it’s a showstopper for any celebration!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol sweetener
- 1 tablespoon Vanilla extract
- 4 large Eggs
- 1 cup Unsweetened almond milk
Directions
Step 1
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment paper.
Step 2
In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
Step 3
In another bowl, beat the softened butter with erythritol sweetener using a hand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 4
Add the vanilla extract to the butter mixture and beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Step 5
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the almond milk, starting and ending with the dry ingredients. Mix until just combined.
Step 6
Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops.
Step 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.
Nutrition Facts
| Serving size | (1020.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2586.0 |
| Total Fat 223.1g | 0% |
| Saturated Fat 82.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1002.3mg | 0% |
| Sodium 2590.2mg | 0% |
| Total Carbohydrate 265.6g | 0% |
| Dietary Fiber 45.1g | 0% |
| Total Sugars 14.4g | |
| Protein 80.3g | 0% |
| Vitamin D 251.8IU | 0% |
| Calcium 985.1mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 797.4mg | 0% |
Source of Calories