Introduction

This Keto Vanilla Cake is a delightful low-carb treat that’s moist, tender, and perfect for any occasion. Made with almond flour and a sugar-free sweetener, it’s a gentle way to enjoy dessert while sticking to your keto lifestyle. Plus, it’s topped with a light and fluffy buttercream frosting for added indulgence.

A slice of two-layer yellow cake sits on a white plate over a pink cloth on a white marbled surface. The cake layers are moist and spongy, with a light golden color and small air holes visible. Between the layers, there is a thin layer of smooth, creamy white frosting. The top layer is covered with a thick, even coat of the same white frosting, slightly glossy and softly textured with small swirls. In the background, a white bowl filled with extra frosting garnished with a vanilla bean and a white plate with more cake pieces are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Eggs
1/2 cup Granulated sweetener (Monk Fruit or erythritol)
1 teaspoon Vanilla extract
2 tablespoons Coconut oil (melted or melted butter)
2 cups Almond flour
1 teaspoon Baking powder
1 cup Unsalted butter (soft, out of the fridge for 4 hours or vegan butter)
1 1/2 cups Powdered erythritol
1 teaspoon Vanilla extract (for frosting)
2-3 tablespoons Heavy cream (or coconut cream)

Instructions

Step 1: Preheat your oven to 160°C (325°F). Grease a 9-inch round springform pan with coconut oil or butter. Cut a 9-inch circle of parchment paper and place it at the bottom of the pan, then grease the paper and pan sides again to prevent sticking. Set aside.
Step 2: In a large mixing bowl, whisk together the eggs, granulated sweetener, melted coconut oil, and vanilla extract until combined, about 30 seconds to 1 minute.
Step 3: Add almond flour and baking powder to the egg mixture. Whisk thoroughly until the batter is even.
Step 4: Pour the batter into the prepared pan and bake in the center of your oven for 25 minutes. Use the fan-bake mode if available. The cake is done when a skewer inserted in the center comes out clean or with very few crumbs.
Step 5: Let the cake cool for 5 minutes in the pan, then release it onto a cooling rack. Allow it to cool for 1 to 2 hours before frosting or enjoy it plain.
Step 6: Repeat the recipe to make a second layer, ensuring you clean, dry, and grease the pan again before baking.
Step 7: For the frosting, add soft butter cubes and vanilla extract to a stand mixer with the paddle attachment. Mix on high speed until pale, smooth, and fluffy.
Step 8: Reduce mixer speed to low and gradually add powdered erythritol in halves. When fully added, mix on medium speed for 2 minutes until fluffy.
Step 9: Add heavy cream (or coconut cream) and whisk for 1 more minute to incorporate fully.
Step 10: Spread the frosting between the two cake layers and on the sides using an icing spatula. For tips, watch a tutorial video on how to frost a layer cake smoothly.
Step 11: Optionally, place the cake in the fridge for 2 hours to let the frosting set.

Tips & Variations

Use a fan-bake mode if your oven has one for even baking and better texture.
Ensure your butter is softened well before making the frosting for a smooth, creamy result.
Substitute coconut cream for heavy cream to keep the cake dairy-free and vegan-friendly.
This cake is gluten-free and doesn’t rise much, so expect a small bump in the middle—perfect for layered cakes.

Storage

You can prepare this cake up to 24 hours in advance and store it in an airtight cake box in the fridge to keep the frosting fresh. Leftovers can be stored for up to 4 days in the fridge or frozen in ziplock bags. When frozen, defrost the cake at room temperature the day before serving for best texture.

How to Serve

The image shows a slice of two-layer yellow cake on a white plate, placed on a white marbled surface. Each cake layer is light golden brown with a soft, spongy texture. Between the layers, there is a smooth, thick white cream filling. The whole slice is topped with a thick coat of white frosting, smoothly spread on top and around the sides. In the background, a whole cake with similar frosting is visible on another white plate. To the left, there is a small dollop of white cream with two vanilla pods placed on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of sweetener?

For a keto-friendly cake, it’s best to use sugar-free sweeteners like monk fruit or erythritol. Using regular sugar will increase the carb count and affect the keto suitability.

Why does my keto cake not rise much?

Keto cakes made with almond flour and minimal baking powder tend to have less rise than traditional cakes. This recipe is designed for a flatter layer cake, so a small bump in the middle is normal and expected.