Keto Birthday Cake
A moist, fluffy, and tender low-carb vanilla cake that tastes just like the classic version. Perfect for celebrations without the sugar crash.
Ingredients
- 1 1/2 cups blanched almond flour 150g
- 1/2 cup coconut flour 56g
- 2 teaspoons baking powder 8g
- 1/4 teaspoon salt
- 3/4 cup unsalted butter 170g, softened
- 1 cup allulose 200g
- 4 large eggs room temperature
- 1/2 cup almond milk unsweetened
- 1 teaspoon vanilla extract
- 1 serving keto vanilla frosting 240g
Instructions
- Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, cream the softened butter and allulose for about 8 minutes until light and fluffy.
- Add the room-temperature eggs one at a time, beating well after each addition. Pour in the almond milk and vanilla extract and mix until combined.
- Gently fold the dry ingredients into the wet mixture and beat on low speed until you have a smooth, creamy batter. Do not overmix.
- Divide the batter evenly between the two pans and smooth the tops. Bake for 22-25 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Store the finished cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 6 months and thaw in the fridge overnight.