Description
This low-carb, rich vanilla cake made with almond flour, eggs, and keto-friendly sweetener offers a moist, tender crumb perfect for keto celebrations. Each slice keeps carbs under 5g while delivering a decadent treat that mimics traditional baked goods.
Ingredients
1 ½ cups almond flour (finely ground)
4 large eggs (room temperature)
½ cup unsalted butter (softened)
¾ cup erythritol
1 tbsp vanilla extract
1 tsp baking powder
Optional frosting: 1 ½ cups softened butter, 2 cups powdered erythritol, 2 tbsp vanilla
Optional plant-based adaptation: ½ cup coconut oil + 1 tbsp milk (dairy or non-dairy)
Instructions
Preheat oven to 325°F (160°C)
Line and grease two 8-inch round cake pans
In a large bowl, whisk eggs until frothy (2-3 minutes)
Melt butter using 75% power in microwave or double boiler
Gradually pour melted butter into whisked eggs while stirring continuously
Sift almond flour and erythritol into the egg mixture
Add baking powder and vanilla extract. Mix until smooth
Divide batter evenly between prepared pans
Bake for 25 minutes or until golden and toothpick inserted comes out clean
Cool completely before frosting (2 hours required, though overnight works best)
Frost by combining butter, sweetener, and vanilla, then apply between layers and sides
Chill 30 minutes before slicing
Notes
Chia eggs are not suitable for altering structure
Use gluten-free flour mix as a 1:1 almond flour substitute
Maple syrup substitution reduces cooking time by 5 minutes
Cinnamon stick can replace vanilla extract for spice variation
Store in air-tight container for up to 3 days at room temperature
Frosting is optional for more pronounced keto macros
- Prep Time: 30
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 0g
- Sodium: 170mg
- Fat: 55g
- Saturated Fat: 30g
- Carbohydrates: 5g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 150mg
