Low Carb Vanilla Cake with Buttercream Frosting

Indulge guilt-free with this luscious Low Carb Vanilla Cake with Buttercream Frosting, the perfect treat for any occasion or Keto-friendly dessert craving. Made with a blend of almond and coconut flour, this moist and fluffy cake is sweetened with low-carb erythritol, delivering all the decadence without the sugar. The creamy buttercream frosting, whipped to perfection with powdered erythritol and a hint of vanilla, adds an irresistible finishing touch. In just 45 minutes from start to finish, this easy-to-make recipe is a show-stopping dessert that's gluten-free, low-carb, and absolutely delicious. Serve this crowd-pleaser at birthdays, celebrations, or as an everyday treat, and enjoy every rich, buttery bite.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.75 cup Granulated erythritol or low-carb sweetener
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 4 pieces Large eggs
• 2 teaspoons Vanilla extract
• 0.5 cup Unsweetened almond milk
• 0.33333 cup Unsalted butter, melted
• 1 cup Unsalted butter, softened (for frosting)
• 0.75 cup Powdered erythritol or low-carb powdered sweetener (for frosting)
• 2 tablespoons Heavy cream (for frosting)
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan with butter or non-stick spray.

Step 2

In a large mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, and salt until well combined.

Step 3

In a separate medium-sized bowl, whisk together the eggs, vanilla extract, unsweetened almond milk, and melted butter.

Step 4

Gradually add the wet ingredients into the dry ingredients. Stir until the batter is smooth and free of lumps.

Step 5

Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.

Step 6

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

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

Step 8

To prepare the frosting, beat the softened butter in a large bowl using a hand mixer or stand mixer until fluffy.

Step 9

Add the powdered erythritol and beat on low speed until combined, then increase speed to medium and beat until smooth.

Step 10

Mix in the heavy cream and vanilla extract, beating until the frosting is light and creamy. Adjust consistency by adding a bit more heavy cream if needed.

Step 11

Once the cake has completely cooled, spread the buttercream frosting evenly over the top and sides using an offset spatula.

Step 12

Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1269.9g)

Amount per serving	% Daily Value*
Calories	3949.8

Total Fat 388.8g	0%
Saturated Fat 186.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1466.9mg	0%
Sodium 1906.6mg	0%
Total Carbohydrate 426.5g	0%
Dietary Fiber 32.9g	0%
Total Sugars 12.0g
Protein 74.9g	0%

Vitamin D 320.6IU	0%
Calcium 828.8mg	0%
Iron 13.0mg	0%
Potassium 611.4mg	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: 63.6%

Protein: 5.4%

Carbs: 31.0%