Low Carb Classic Vanilla Cake with Buttercream Icing

Indulge in the guilt-free decadence of this Low Carb Classic Vanilla Cake with Buttercream Icing, a perfect dessert for satisfying your sweet tooth without breaking your low-carb lifestyle. Made with a flavorful blend of almond flour and coconut flour, this moist and tender cake is naturally gluten-free and low in carbs, while the rich buttercream icing, made with cream cheese and powdered erythritol, adds a creamy, luscious finish. With hints of pure vanilla in every bite, this keto-friendly recipe strikes the perfect balance between indulgence and nutrition, making it an ideal choice for birthdays, special occasions, or an everyday treat. Ready in under an hour and serving up to 12 slices, this cake is as easy to make as it is to enjoy—perfectly tailored for health-conscious bakers and dessert lovers alike.

Nutriscore Rating: 60/100

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
• 1 cup Erythritol or preferred low-carb sweetener
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 2 teaspoons Vanilla extract
• 0.25 cup Heavy cream
• 8 ounces Cream cheese
• 1 teaspoon Vanilla extract for icing
• 0.75 cup Powdered erythritol

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.

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 unsalted butter and erythritol together until light and fluffy using a hand mixer or stand mixer.

Step 4

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

Step 5

Stir in the almond milk, heavy cream, and vanilla extract until evenly combined.

Step 6

Gradually add the dry ingredient mix to the wet ingredients, mixing until fully incorporated.

Step 7

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 8

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

Step 9

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

Step 10

To make the buttercream icing, beat the cream cheese in a bowl until smooth.

Step 11

Add the powdered erythritol and vanilla extract, and beat until light and fluffy.

Step 12

Once the cake is completely cooled, spread the buttercream icing evenly over the top using a spatula.

Step 13

Slice into 12 even pieces and serve.

Nutrition Facts

Serving size	(1332.4g)

Amount per serving	% Daily Value*
Calories	2983.3

Total Fat 267.1g	0%
Saturated Fat 103.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 1157.1mg	0%
Sodium 3657.2mg	0%
Total Carbohydrate 497.0g	0%
Dietary Fiber 32.9g	0%
Total Sugars 20.1g
Protein 87.1g	0%

Vitamin D 207.9IU	0%
Calcium 974.1mg	0%
Iron 12.6mg	0%
Potassium 840.5mg	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: 50.7%

Protein: 7.3%

Carbs: 41.9%