THE ULTIMATE KETO VANILLA CAKE
[Total Servings = 12]
NUTRITION INFO PER SERVING (WITH FROSTING)
Total Carb = 4.2 g
Dietary Fiber = 1.7 g
Net Carb = 2.5 g
Calories = 390
Total Fat = 38.3 g
Protein = 8 g
DRY INGREDIENTS
Almond flour = 240 g / 2 cups
Coconut flour = 60 g / 1/2 cup
Other Options:
1. Coconut flour = 120 g / 1 cup
2. Almond flour = 480 g / 4 cups)
Baking powder = 8 g / 2 tsp
Baking soda = 4 g / 1 tsp (This amount did not produce any unpleasant taste as it is
masked by the coconut flour and vanilla extract. However, if you are highly sensitive to
baking soda taste, you can reduce to 1/2 tsp. The addition of baking soda does make the
cake a lot softer, but you can omit it if you wish.)
Salt = 4 g / 1 tsp
Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener. This is a reduced amount to
balance with the sweetness from the frosting. If you are not doing the frosting, you need to
increase the sweetener between 80 to 120 g depending on your preference.)
WET INGREDIENTS
Whole Eggs = 6 large (345 g)
Whipping Cream = 380 ml / 1 1/2 cups + 1 tbsp (OR Yogurt/Sour/Coconut Cream)
Unsalted Melted Butter = 120 g / 1/2 cup (OR any keto friendly oil)
Vanilla Extract = 15 ml / 1 tbsp
INGREDIENTS FOR FROSTING
Unsalted Butter (softened) = 150 g / 2/3 cup
Cream Cheese (softened) = 337 g / 1 1/2 cups
Powdered sweetener = 120 g / 1 cup (I used powdered Allulose so that it won't taste grainy
when chilled but you can use any keto friendly powdered sweetener)
Salt = 1/4 tsp
Vanilla extract = 15 ml / 1 tbsp
DIRECTIONS FOR THE CAKE
1. Preheat the oven at 340F or 170C.
2. In a big bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter is smooth and
moderately thick.
4. In the video, I used 3x8 inch (20 cm) pans, greased and lined with parchment paper at the
bottom. Divide the batter equally into the 3 pans and spread evenly.
5. Bake for about 15 minutes or until a toothpick comes out clean.
6. Meanwhile, make the frosting.
7. Use a handheld mixer to beat the softened cream cheese and butter until smooth and
creamy. Add the powdered sweetener, salt, vanilla extract and mix until smooth and
creamy. Chill in the fridge until the cake is completely cooled.
8. Once the cake is completely cooled, spoon the cream onto the first layer of cake and
spread evenly. Repeat the same for the second and third layer of cakes. Then frost the side
of the cake and smoothen with an offset spatula. Then use a cake scraper with teeth edge
to create a super simple design for the sides. Decorate with berries and dust with powdered
sweetener.
9. The cake can be kept in the fridge for up to a week.
Link to purchase my books;
Click this link to purchase in e-book format via payhip;
@https://payhip.com/Lowcarbrecipeideas
1. "The Ultimate Keto Bread Recipes"
Contains 200 pages of great content with important tips and tutorials for 61 non-vegan & 12
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2. "The Ultimate Low Carb / Keto Cake Recipes"
Contains 182 pages of great content with important tips and tutorials for 83 easy to bake
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Click this link to purchase in Kindel, Paperback and Hardcover formats via Amazon;
1. "The Ultimate Keto Bread Recipes"
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2. "The Ultimate Low Carb/Keto Cake Recipes"
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Links to purchase products;
Coconut flour (https://amzn.to/3KogAaS)
Monk fruit (https://amzn.to/3XGZlnT)
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from
qualifying purchases.
Music by https://www.epidemicsound.com
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PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND REUPLOAD IS PROHIBITED.
Recipe by : lowcarbrecipeideas
Published on : 21 March 2023