Low Carb Classic Vanilla Cake with Whipped Cream
Indulge in the guilt-free delight of our Low Carb Classic Vanilla Cake with Whipped Cream, a luscious dessert designed to satisfy your sweet tooth without compromising your dietary goals. Made with a wholesome blend of almond and coconut flours, this gluten-free vanilla cake achieves the perfect balance of moistness and fluffiness while staying low carb. Sweetened with erythritol, every bite bursts with light, buttery vanilla flavor. Topped with a cloud-like layer of homemade whipped cream, this sugar-free treat is as elegant as it is delicious. Perfect for any occasion, this easy-to-make dessert comes together in just under an hour and serves 12. Whether you're looking for a keto-friendly dessert or simply a healthier twist on a classic, this cake is your go-to recipe to impress and indulge!
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Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol granules or sweetener of choice
- 4 large Eggs
- 1 tablespoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 1 cup Heavy cream
- 2 tablespoons Powdered erythritol or powdered sweetener
- 1 teaspoon Vanilla extract (for whipped cream)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Step 2
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, cream together the softened butter and erythritol until light and fluffy. This should take about 3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the butter mixture, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
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 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 9
To make the whipped cream, beat the heavy cream, powdered erythritol, and vanilla extract on medium-high speed in a chilled bowl until stiff peaks form.
Step 10
Once the cake is completely cool, spread the whipped cream evenly over the cake. Slice and serve.
Nutrition Facts
| Serving size | (1118.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3248.7 |
| Total Fat 297.0g | 0% |
| Saturated Fat 126.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1242.3mg | 0% |
| Sodium 2564.7mg | 0% |
| Total Carbohydrate 254.3g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 12.3g | |
| Protein 73.8g | 0% |
| Vitamin D 207.9IU | 0% |
| Calcium 767.7mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 563.2mg | 0% |
Source of Calories