Low Carb Classic Vanilla Layer Cake with Buttercream Frosting

Indulge in a guilt-free dessert with this Low Carb Classic Vanilla Layer Cake with Buttercream Frosting, a dreamy creation perfect for special occasions or everyday cravings. Made with a combination of almond and coconut flours, this gluten-free cake delivers a tender, moist crumb without the carb overload. The luscious buttercream frosting, sweetened with powdered erythritol, adds a creamy finishing touch that’s both decadent and low-carb friendly. With hints of fragrant vanilla in every bite, this cake is a celebration of classic flavors made keto-friendly. Easy to prepare in under an hour, this show-stopping layer cake will impress your guests while remaining a wholesome treat. Perfectly portioned to serve 10, it’s a dessert masterpiece that caters to keto and gluten-free lifestyles without sacrificing taste.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 tablespoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 0.75 cup Granulated erythritol or low-carb sweetener
• 2 teaspoons Vanilla extract
• 4 Eggs, large
• 0.5 cup Unsweetened almond milk
• 0.25 cup Heavy cream
• 1 cup Butter, softened (for frosting)
• 0.5 cup Powdered erythritol or low-carb sweetener (for frosting)
• 1 teaspoon Vanilla extract (for frosting)
• 2 tablespoons Heavy cream (for frosting)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease two 8-inch round baking pans with butter or non-stick spray. Line the bottom with parchment paper for easier removal.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk until evenly mixed and set aside.

Step 3

In another bowl, beat together the softened unsalted butter and granulated erythritol until the mixture is light and fluffy, about 3-4 minutes.

Step 4

Add the vanilla extract and eggs, one at a time, mixing well between each addition.

Step 5

Combine the almond milk and heavy cream in a small bowl. Add half of the dry ingredients to the butter mixture, followed by the milk mixture, and then the remaining dry ingredients. Mix until just incorporated, being careful not to overmix.

Step 6

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

Step 7

Bake the cakes for 20-25 minutes or until a toothpick inserted into the center comes out clean and the edges are lightly golden.

Step 8

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 9

For the frosting, beat the softened butter in a large bowl until creamy, then gradually add the powdered erythritol, continuing to beat until light and fluffy.

Step 10

Add the vanilla extract to the buttercream frosting and heavy cream, and beat on medium speed until you achieve a smooth, spreadable consistency.

Step 11

Once the cakes are completely cool, place one layer on a serving plate and spread about 1/3 of the frosting on top. Place the second layer on top and spread the remaining frosting over the top and around the sides.

Step 12

Slice and serve the cake. Store any leftovers tightly covered in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1314.8g)

Amount per serving	% Daily Value*
Calories	4462.0

Total Fat 443.3g	0%
Saturated Fat 220.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1620.4mg	0%
Sodium 3908.3mg	0%
Total Carbohydrate 369.6g	0%
Dietary Fiber 32.9g	0%
Total Sugars 11.9g
Protein 75.0g	0%

Vitamin D 356.1IU	0%
Calcium 837.8mg	0%
Iron 12.9mg	0%
Potassium 620.4mg	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: 69.2%

Protein: 5.2%

Carbs: 25.6%