Keto Vanilla Cake (Moist & Fluffy Low-Carb Version)

Keto Vanilla Cake (Moist & Fluffy Low-Carb Version)

If you are diabetic this one is for you.

Ingredients

For the cake:

- 2 ½ cups (250g) almond flour

- ½ cup (60g) coconut flour

- 1 cup (200g) granulated erythritol or monk fruit sweetener

- 2 tsp baking powder

- ½ tsp baking soda

- ¼ tsp salt

- 5 large eggs (room temperature)

- ¾ cup (180ml) unsweetened almond milk

- ½ cup (120ml) melted butter or coconut oil

- 2 tsp vanilla extract

- 1 tsp apple cider vinegar

For the keto vanilla frosting:

- 1 cup (225g) unsalted butter (softened)

- 1 ½ cups (180g) powdered erythritol

- 2–3 tbsp (30–45ml) heavy cream

- 2 tsp vanilla extract

Instructions

Preheat your oven to 170°C (340°F) and prepare a round cake pan by greasing it lightly and lining the bottom with parchment paper so the cake releases easily after baking.

In a large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt. Stir everything together until well blended and free of lumps, as keto flours tend to clump.

In another bowl, whisk the eggs thoroughly until slightly frothy, then pour in the almond milk, melted butter, vanilla extract, and apple cider vinegar. Mix until smooth and fully combined.

Gradually add the wet ingredients into the dry ingredients, stirring gently to form a smooth batter. Let the batter sit for about 2–3 minutes so the coconut flour can absorb moisture and thicken slightly.

Pour the batter into your prepared pan and smooth the top. Place it in the oven and bake for 30–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool completely in the pan before turning it out onto a rack. Keto cakes are delicate when warm, so patience here gives you a better texture.

While the cake cools, prepare the frosting by beating the softened butter until creamy and fluffy. Gradually add the powdered erythritol, mixing continuously to avoid graininess. Pour in the vanilla extract and enough heavy cream to achieve a smooth, spreadable consistency.

Once the cake is fully cooled, spread the frosting evenly over the top (and sides if desired). Slice gently and serve.

Notes

- For extra moisture, you can add 2 tbsp (30g) sour cream to the batter.

- If you prefer a lighter texture, separate the eggs and whip the whites before folding them in last.

- Store in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.