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Have you been searching for a keto cake recipe that doesn’t sacrifice flavor and texture for the sake of being healthy? This keto vanilla cake is exactly what you’ve been looking for! It has three layers of low carb cake with cream cheese frosting, and while it looks impressive on a platter, it’s surprisingly easy and can be made in one bowl. It’s the perfect keto birthday cake… or any day cake.
You can’t have traditional cake on keto, since it’s made with white flour and sugar. Fortunately, this low carb cake recipe will satisfy all of your cake cravings without the sugar crash.
Why You’ll Love This Keto Cake Recipe
- Classic yellow cake flavor
- Light and tender crumb
- Sweet with no aftertaste
- Comes together in just one bowl
- Keto-friendly and gluten-free
- Only 2 grams net carbs per slice
- Makes a great keto birthday cake — or for other holidays, too!
We’re using a mix of almond flour and coconut flour in this keto dessert, because they produce a better texture than just using one of them alone. And, I always use Besti sweetener for my keto cake recipes, because it makes them super moist, and adds natural sweetness without crystallizing or causing an aftertaste. Can’t say the same for other sugar substitutes. 😉
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb birthday cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Besti Monk Fruit Allulose Blend – The best sweetener for keto cakes, because it not only tastes and bakes like sugar, it also makes them very moist. I’ve made this cake before with other sugar substitutes (including other brands of monk fruit sweetener), and the result is more dry. If you need other options, you can use another granulated sweetener for the cake (like allulose or erythritol). The amounts you need will vary, so check my sweetener conversion chart.
- Butter – Use any unsalted butter. This keto cake recipe has salt separately, so that we can use just the right amount. If you need a dairy-free option, coconut oil would make a suitable substitute, though the flavor and texture will be a little different. (You’ll also want to swap out the frosting with a dairy-free one.)
- Eggs – Use large eggs.
- Unsweetened Almond Milk – You can use store bought or homemade almond milk, just be sure it’s unsweetened either way. This can also be substituted with other keto milk, such as coconut milk beverage (the liquid kind from a carton, not the thick kind from a can) or watered down heavy cream.
- Vanilla Extract – A must for yellow vanilla cake! But if you like other flavors, feel free to add other extracts.
- Wholesome Yum Blanched Almond Flour – My recommended brand because it’s super fine and blanched. Other brands come in varying consistencies and moisture levels, so may turn out differently, and you definitely want to avoid almond meal, which would make your cake gritty.
- Wholesome Yum Coconut Flour – Like the almond flour, this one is super fine, and also has the right moisture level. Made with premium organic coconuts.
- Baking Powder – Make sure your baking powder is fresh so that your cake rises, which tends to be more difficult with low carb cake recipes.
- Sea Salt – Balances and brings out the sweetness. Don’t worry, your cake won’t be salty.
Cream Cheese Frosting:
- Cream Cheese – I recommend full-fat, but any kind of plain cream cheese will work.
- Butter – I prefer to use grass-fed butter for nutrition and flavor, but feel free to use any unsalted butter.
- Besti Powdered Monk Fruit Allulose Blend – The powdered version of Besti, to use for frostings. Unlike other powdered sugar alternatives, this one dissolves completely (read: no gritty texture!) and is truly as fine as powdered sugar.
- Vanilla Extract
How To Make Keto Cake
This section shows how to make keto birthday cake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Beat butter. In a large mixing bowl, beat together Besti Monk Fruit Allulose Blend and butter until fluffy.
- Add wet ingredients. Beat in eggs, almond milk, and vanilla extract.
TIP: Make sure your milk and eggs are at room temperature.
Otherwise, they can solidify the butter and your batter won’t be smooth.
- Add dry ingredients. Beat in Wholesome Yum Almond Flour, Wholesome Yum Coconut Flour, and baking powder.
- Bake. Transfer 1/3 of the cake batter into the lined springform pan and bake. Repeat with remaining 2 layers. Set aside to cool.
TIP: If you have three pans, this will go much faster.
You can bake all three at the same time, on the same oven rack, or rotate their placement on the racks if they don’t all fit on the same rack.
- Cool. Let your vanilla keto cake cool completely before removing from the pan and assembling.
- Make frosting. Beat together cream cheese, butter, Besti Powdered Monk Fruit Allulose Blend, and vanilla extract until it is smooth.
- Layer cake. Place one layer on a cake stand or platter and spread some of the frosting on top. Repeat with the other two layers. Frost the top and sides of cake.
- Top with chopped pecans. The keto birthday cake looked prettier with the nuts on top, and I didn’t have to obsess about making the frosting perfectly smooth on top. But, if your frosting skills are better, feel free to skip the nuts and decorate the top however you like!
- Store: Keep the whole keto cake, or any leftovers, in the refrigerator for up to 3 days.
- Freeze: You can freeze cake for 2-3 months. To do so, place it on a sheet pan, uncovered, and freeze until solid. Once solid, wrap in several layers of plastic wrap and foil to freeze long-term. To thaw, unwrap the layers and thaw in the fridge overnight.
More Easy Keto Cake Recipes
If you like this keto friendly cake, you might also like some of these other low carb cake recipes:
Keto Cake Recipe
Keto Cake (Easy & Moist!)
This easy keto cake recipe is so rich, sweet and moist, that no one will guess it's low carb (2g net carbs per slice). Perfect for birthdays!
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Cream Cheese Frosting:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round springform pan with parchment paper.
In a large bowl, beat together the Besti and butter, until fluffy with a hand mixer.
Beat in the eggs, one at a time, then the almond milk and vanilla extract.
Beat in the almond flour, coconut flour, baking powder, and salt.
Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/3 of the dough, then again with the final 1/3 (making 3 layers total).
Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered Besti, and vanilla extract, until smooth.
Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with chopped pecans (optional) if desired.
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Serving size: 1 slice, or 1/24 of entire recipe
Optional pecans are not included in nutrition info.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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