Low Carb Classic Vanilla Layer Cake
Indulge in the timeless elegance of a Low Carb Classic Vanilla Layer Cake, a guilt-free treat that doesn’t compromise on flavor. Made with almond and coconut flours, this moist, tender cake is both gluten-free and keto-friendly, perfect for satisfying your sweet cravings without breaking your diet. The batter comes together effortlessly with the richness of unsalted butter, a hint of vanilla extract, and the subtle sweetness of granulated erythritol, creating a dessert that feels decadent yet wholesome. Each bite of this fluffy two-layer cake offers a delightful balance of texture and flavor, while its low-carb profile is perfect for those watching their sugar intake. Enjoy it as is, or top it with your favorite low-carb frosting for an elevated, celebration-worthy dessert that everyone will love!
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Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated erythritol
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- 0.5 cup almond milk, unsweetened
- 0.25 cup heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Step 2
In a medium bowl, sift together the almond flour, coconut flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter and granulated erythritol with an electric mixer until it is light and fluffy, about 3 minutes.
Step 4
Add in the vanilla extract and mix until combined.
Step 5
Add the eggs one at a time, beating well after each addition to fully incorporate.
Step 6
Gradually add the dry mixture into the wet ingredients, alternating with the almond milk, starting and ending with the dry ingredients. Mix until just combined after each addition.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes, then gently remove them from the pans and let them cool completely on a wire rack.
Step 10
Once cooled, if desired, frost with your favorite low-carb frosting or serve as is.
Nutrition Facts
| Serving size | (899.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2621.5 |
| Total Fat 238.0g | 0% |
| Saturated Fat 89.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1058.3mg | 0% |
| Sodium 2949.3mg | 0% |
| Total Carbohydrate 220.5g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 12.6g | |
| Protein 72.7g | 0% |
| Vitamin D 203.9IU | 0% |
| Calcium 755.1mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 557.7mg | 0% |
Source of Calories