Free Printable: Low Carb & Keto Food List
Get It NowHave 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.
Keto Cake:
- 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). 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.
NOTE: Yes, you need both almond and coconut flour!
The combination of flours achieves the right texture and moisture in this keto cake recipe. If you want a cake that uses just one of these flours, browse my almond flour recipes or coconut flour recipes for other options.
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
VARIATION: Try a different keto frosting!
Keto buttercream frosting or keto chocolate frosting are both delicious on keto cake. Feel free to add sugar-free sprinkles as well!
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!
Storage Instructions
- 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 Chocolate Cake
- Keto Red Velvet Cake
- Almond Flour Lemon Cake
- Keto Angel Food Cake
- Almond Flour Cake
Recommended Tools
- Hand Mixer – I love mine because it has storage for all the different beaters.
- Springform Pans – You can can bake the layers in regular cake pans, but I prefer springform pans for easier removal. Get three pans if you want to cut down on cooking time.
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!
Ingredients
Tap underlined ingredients to see where to get them.
Keto Cake:
Cream Cheese Frosting:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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In a large bowl, beat together the Besti and butter, until fluffy with a hand mixer.
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Beat in the eggs, one at a time, then the almond milk and vanilla extract.
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Beat in the almond flour, coconut flour, baking powder, and salt.
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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).
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Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered Besti, and vanilla extract, until smooth.
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
631 Comments
Suzanne McKay
0Not wanting to make a big cake, I cut the batch into 1/4 to make 6 cupcakes. After seeing some comments about the cake not rising as much as expected, I decided to whip my egg whites separately and fold them in at the end. The cake rose beautifully. We split the cupcakes in half and topped with whipped cream and berries to make mini strawberry shortcakes. Very nice. I have had many keto flops, so happy to have one to put in the keeper file.
Maya | Wholesome Yum
0I am so happy you liked the cake, Suzanne! Thanks for stopping by!
Carla Reger
0Hi Maya – I love your web site, recipes and all of the helpful tips you give with your recipes – it’s great – thank you!
Living in Australia, I always have to convert U.S. measurements to metric unfortunately. I know you have the metric conversion option in your recipes, but I am concerned that some of the measurements don’t seem correct, when compared to to doing my own conversions of the amounts. I would love to make this cake (Vanilla Gluten-Free Keto Birthday Cake) as it sounds delicious, but I want to make sure the measurements are correct. Correct measurements in baking, I’ve learnt, are particularly important!
Based on 1oz = 28.35ml, 1 Cup = 237ml, 1 Tab U.S. = 15ml, 1 Tsp U.S. = 5ml
1 U.S Cup erythritol you have = 200g (? should be 237ml / g)
3/4 cup butter = 170g (? should be 178g)
1/2 cup almond milk = 125ml (? should be 118ml) (1/2 a METRIC cup is 125ml)
3 cup almond flour = 336g (? should be 711g – a very big difference and my main concern!)
1/2 cup coconut flour = 56g (? should be 118g or ml – another big difference!)
1/3 cup powdered erythritol = 133g (? should be 158g)
The other ingredient measurements I agree with the conversions – which makes me more suspicious that those mentioned are inaccurate.
Have you weighed in grams what 1 US cup of the ingredients is, rather than using the volume of 237ml? I do prefer to weigh all ingredients where possible, as it is much more accurate in baking than cup measurements. I would love to know how you do your conversions, not only for this recipe, but for all baking recipes of yours. In general cooking, it is not so important to be so accurate.
I look forward to hearing back from you Maya, as I can’t wait to make this cake!
Maya | Wholesome Yum
0Hi Carla, I’m glad you like the recipes.
The metric conversions on the recipe card are correct and tested. I’m not sure where you got these numbers – “Based on 1oz = 28.35ml, 1 Cup = 237ml, 1 Tab U.S. = 15ml, 1 Tsp U.S. = 5ml” – but they will depend on the ingredient. Different ingredients have different densities, so you can’t say that 1 cup of something = X ml and then apply that to all ingredients. It will vary by ingredient.
Please go ahead and use the metric amount given on the recipe card. Hope you love the cake!
Carla
0Thanks Maya – I will look forward to making (and eating!) this cake now – Cheers!
Misty
0So delish! I made 24 cupcakes for my son’s birthday. Usually my sister and husband are always critics of sugar free desserts but this one won them over. My sis said “ if I could eat like this I could do this diet”! I used Pyure and Lakanto for sweeteners, for the icing I used both by making them “powdered”. Thank You for this recipe. Will definitely be my go to vanilla cake recipe!
Maya | Wholesome Yum
0I am so glad that you enjoyed the cupcakes, Misty! Have a great day!
Erin
0I’ve been looking for the ultimate keto vanilla cupcake recipe, and I’VE FOUND IT!!
I split the recipe into thirds (Metric/8 slices), mixed up the recipe, and it fit just over 24 mini cupcake liners. [Baked at 325 for about 14 minutes – check them at minute 10, and take them out when the tops spring back when lightly touched, and before they get brown]
Most low carb cupcake recipes stick to liners, and these definitely did, even after I sprayed them with avocado oil spray :/ So I’m definitely going to invest in mini parchment liners, because I’ve got the regular sized parchment liners and NOTHING sticks to those. These were even better the day after. I topped them with my favorite ermine buttercream frosting and set them into a closed tupperware container on the counter overnight. SO FLUFFY! SO MOIST! The flavor is amazing. I need to not bake these all the time becasue I will eat all of them, lol. Thank you for the recipe! xx 🙂
Maya | Wholesome Yum
0I am so happy you liked it, Erin! Thanks for stopping by!
Deanna C
0I came across this recipe and thought to myself, my birthday is coming up and I’m on Keto diet but I still want a birthday cake. I end up using your cake mix recipe and it turned out great! Made my own frosting but no one can tell it was a sugar free/ gluten free cake. Everyone loved it. Thanks for posting.
Maya | Wholesome Yum
0I am so happy that you liked it, Deanna! Happy birthday!
Susan
0Can you use Splenda?
Maya | Wholesome Yum
0Hi Susan, Yes, you can. I prefer their Splenda Naturals line which is a natural sugar-free sweetener. If you use that, use scant measuring cups because it’s sweeter than plain erythritol.
Noelia I.
0Hi, this looks great! I wanted to ask you is it necessary the coconut flour? Or can I just use almond flour instead for all? If I can, how much? I only have almond flour. Thanks!!!
Maya | Wholesome Yum
0Ho Noelia, You need both almond and coconut flour. The texture won’t be the same with just one of them.
Karen
0This is not only my first Keto cake, but the first cake I have ever made! I ended up making a double decker instead of a triple one, since I had 2 pans (had to add 10 minutes to the bake time). It came out amazing! I kind of wish I had gone with butter cream icing. I think that might have complimented it better (personal taste), but I am very happy! It is by far my favorite Keto dessert bar none. This is the first time I have LOVED a Keto dessert! Thank you so much for this!
Maya | Wholesome Yum
0Congrats on your first cake, Karen! I’m so glad you loved it.
Jessica Margerum
0Could I make this the night before a party and it still taste fresh the next afternoon?
Maya | Wholesome Yum
0Hi Jessica, Yes, you can! It’s slightly better if the frosting is fresh but not a must.
Rebecca
0This cake is easy and awesome. Best cake ever.
Maya | Wholesome Yum
0I am so happy to hear that, Rebecca! Thanks for stopping by!
Rocio
0Hi! I purchased unsweetened vanilla almond milk by accident. Do you think this is ok?
Maya | Wholesome Yum
0Hi Rocio, Yep, totally fine! You can reduce the vanilla extract a bit.
Becky
0Hello. It says to use a spring form pan. Is there a reason for it? Can I bake them in regular cake pans?
Thanks!
Maya | Wholesome Yum
0Hi Becky, It just sticks fairly easily so the spring form pan makes it easier, but isn’t required. You can use a regular pan – line with parchment paper and grease the sides well.
Anastasia Brown
0My daughter wants a vanilla cake for her birthday. This looks really good! Can I make it a sheet cake? If so, what size pan? 9×11?
Maya | Wholesome Yum
0Hi Anastasia, Yes, you can make a sheet cake. I haven’t tried so can’t say for sure if it’s a perfect ratio, but you can probably turn the 3-layer regular cake into a 2-layer low carb sheet cake. The layers will be pretty thin (it’s not super tall to begin with), so if you want them thicker, you could multiply the recipe by 1.5 and bake in 2 9×13 pans for the sheet cake. Let me know how that goes. Happy birthday to your daughter!
Calla
0Could you use heavy cream instead of almond milk?
Maya | Wholesome Yum
0Hi Calla, I haven’t tried but I’m sure you can!
Sara
0I absolutely love this cake! I’ve made it 3 times as cupcakes to make dividing it into 24 servings easily. Keto and non-keto friends always ask me for the recipe!
Maya | Wholesome Yum
0I am so happy to hear that, Sara! Thanks for stopping by!
Rocio
0Do you mind sharing how long and at what degree they were baked? What kind of cupcake pan did you use?
Lindsey Powell
0Made this cake for my birthday and loved it! instead of nuts, I topped it with sliced strawberries!
I have a question about the icing though. If I wanted to make this into a chocolate icing could I just add cocoa powder to the recipe? Any idea how much or what brand cocoa powder to use?
Thanks for your hellp!
Maya | Wholesome Yum
0Happy birthday, Lindsey! Sliced strawberries on top sound delicious.
You can definitely make the cake with chocolate icing, but I haven’t tried it yet to advise on amounts.
Bina
0Hey, so happy I saw this comment! Of course Hershey makes cocoa powder but if you can get dutch cocoa powder it is far superior because they tend to have more fat ( and less carbs) and can help your products stay moist. If you can find it, the droste brand is my favorite. Also for a big batch of frosting, I like to start with 1/4 cup cocoa powder and add more to taste keeping an eye on texture. You can add a bit of heavy cream, yogurt or butter to achieve the consistency you want
Kate
0Just made this cake for my T1 Diabetic daughter. It is so, so, good!! Tastes great and is light and fluffy, just like a real cake. I did make it into muffins though which worked just as well. Thanks for sharing this fabulous recipe.
Maya | Wholesome Yum
0I am so happy you and your daughter liked the cake, Kate!
Vicki
0Is it really 8 eggs?
Maya | Wholesome Yum
0Hi Vicki, Yes, it’s 8 eggs.
Emily Luckower
0Did you level off the top of the cake layers?
Maya | Wholesome Yum
0Hi Emily, Yes, level the top.
Jenny
0Can I use coconut milk and all coconut flour? I am allergic to nuts.
Maya | Wholesome Yum
0Hi Jenny, You can use coconut milk beverage (the liquid from a carton, not the thick kind from a can). You can’t use all coconut flour, but you can try swapping the almond flour with sunflower seed meal. The color and flavor will be different, but should still work. Coconut flour alone definitely will not – sorry.
Wholesome Yum A
0Is this cake supposed to turn out pretty dense? I just made it and I cooked it a little longer than suggested because it didn’t firm up until around 25 minutes for each layer.
Maya | Wholesome Yum
0Hi Amanda, The time can vary depending on your oven and pan. It usually comes out a medium density, but maybe a bit denser than some other cakes. Check your baking powder if it’s super dense – this needs it to be very fresh.
Michele Sellers
0How did you cut this cake into 24 servings??? I can’t imagine being able to cut it into 24ths.
Maya | Wholesome Yum
0Hi Michelle, It’s super rich, so I found that a little goes a long way. I just cut it into 8th’s and cut each of those into 3 thin slices. We had a lot of people at the party when I made this, so I needed to cut it into a lot of slices, but then discovered that one slice was actually quite satisfying. You could probably also cut it into 6×4 squares, but they wouldn’t all be the same unless you make the cake square instead of round.
Michele Sellers
0Thank you for letting me know how you did that. I’m still not sure I could do it but I guess I won’t know until I try. 🙂
Jessica
0Hi! I’m thinking about doing this cake for my brother’s birthday. My step mom avoids gluten and dairy products and my sister and I are following the keto diet. However, my husband is intolerant to almonds! Lol A Little bit complicated to satisfy everyone without having to bake 2-3 different cakes. Could I use another type of vegetable milk instead of almond (rice, coconut?) and another flour to replace almond flour? If I use only coconut flour, will it be the same consistency? Thanks a lot!
Maya | Wholesome Yum
0Hi Jessica, Happy upcoming birthday to your brother! That is a challenge. It’s doable, but I’m not sure if it would work with this recipe. You’d need to make a lot of changes, which I haven’t tested, so can’t say if it would work. But if you want to attempt it, here are the things you can try:
Good luck!
joanne
0I have made this cake twice and both times it turned out to be moist and delicious. We ate it plain without icing and with whipped bream and berries. Everyone loved it!
Maya | Wholesome Yum
0I am so happy to hear that, Joanne! Whipped cream and berries make the perfect additions!
Jenn
0Hey! I made this on Monday for my own birthday! I added raspberry flavoring and fresh raspberries to the middle and it came out great! Everyone who tried it liked it, and my daughter even bragged to one of her co-workers about it, and ended up bringing in a slice to work this morning! Thank you very much for the recipe!
Maya | Wholesome Yum
0I am so happy you liked it, Jenn! Happy birthday!
Feryl
0Could you please let us know the amount for each ingredient?
Maya | Wholesome Yum
0Hi Feryl, Yes, the amounts are on the recipe card above.
Jeremy
0Just made this, subbed buttermilk for the almond milk and put strawberries in between the layers. It is shockingly good! Bravo on this recipe, it’s really outstanding! Thanks!
Maya | Wholesome Yum
0I am so happy you liked the cake, Jeremy! Thank you!
Sandra Vandevelde
0Do I have to use coconut flour? Why?
Maya | Wholesome Yum
0Hi Sandra, Yes, the combination of flours is needed for the right texture and ratio with other ingredients.
Shelli Eastman
0Does this have any carbs at all? My brother is a type one diabetic and I want to make this for his birthday but we have to count carbs.
Maya | Wholesome Yum
0Hi Shelli, The nutrition info is on the recipe card. One serving has 2g net carbs.
Leslie
0Made this cake tonight as a “practice” for a good friends 60th birthday party. It’s so yummy, I can’t wait to share it next weekend! Thank you, thank you, thank you!!
Maya | Wholesome Yum
0I am so happy you liked it, Leslie! Thank you for stopping by!
Edith Colwell
0I just found out i have pancreatitis. My birthday passed without any celebrating, so I found this recipe. I’m still in the hospital but when I get home I’m going to make this and make me a party.
Maya | Wholesome Yum
0Hope you feel better, Edith! Enjoy the cake and happy belated birthday.
Candice Barrow
0I made this cake but the cake didn’t rise as much as your photos, any idea what could have gone wrong? Also, the dough was more like a cookie dough than a normal cake dough. I’m wondering if I put too much almond flour and if that could have affected the rise and the texture. Any thoughts would be appreciated!
Maya | Wholesome Yum
0Hi Candice, Low carb baked goods don’t rise as much as regular wheat ones, but it should be similar to the pictures. It’s hard to say what went wrong without being in the kitchen with you, but I’d like to help if I can. Did you add more almond flour than the recipe called for? If so, that would definitely be the cause. Otherwise, another common culprit is the baking powder – make sure it’s very fresh. Finally, mix the batter well to create air which helps it rise. Hope you liked it otherwise.
Pooja
0This cake is awesome…it turned out better than the many cakes I have made with traditional ingredients. It is fluffy, moist, not sickeningly sweet and utterly delicious. I was truly blown away. Thank you so much for sharing this recipe.
Maya | Wholesome Yum
0I am so happy you liked the cake! Please come back again soon!
Kathy
0Are the measurements the same for erythritol (which I could not find) and monk fruit the same….1 cup??
Maya | Wholesome Yum
0Hi Kathy, No, it’s not the same. The amount depends on the brand of monk fruit as they are typically a blend. Check my sweetener conversion chart.
Lori
0Made this today for my sister’s bday. Everyone loved it! Incredibly delicious and unbelievable it’s just 2 net carbs. Thank you so much for sharing this recipe. I’m saving this one!
Maya | Wholesome Yum
0Thank you, Lori! Happy birthday to your sister!
Sara
0Hi.. After reading all the great reviews I am making this for my own birthday.. Do I have to make 3 layers or can I do it in 2?
Maya | Wholesome Yum
0Happy birthday, Sara! You can do 2 layers, but you’d likely need to bake for longer.
Sara Chwatt
0I made it in 2 & it was great!!
Melissa
0Has this been converted to cupcakes? How many would it make and how much would you fill the cups? Made the cake and it was such a huge hit it was requested again for cupcakes for another event 🙂
Maya | Wholesome Yum
0Hi Melissa, I haven’t tried that yet, but I’m sure it would work. You’d just need to decrease the oven time. I’m so glad the cake was a hit!
Amanda M Stone
0I am attempting “cupcakes” right now, using a silicone cupcake pan, because we cannot find a good keto muffin recipe, so attempting huckleberry muffins with this cake recipe, I’ll post when they are done!!
Maya | Wholesome Yum
0Yes, please do, Amanda!
Lindsay
0I want to make this tonight because I am doing keto and my coworker has gestational diabetes. Neither of us is gluten free so is it totally necessary to use gluten free baking powder? Or is regular okay? If it it’s okay, is it the same measurement? Thanks so much! Can’t wait to try!
Maya | Wholesome Yum
0Hi Lindsay, Any kind of baking powder is fine and the measurement is the same. Let me know what you think of the cake after you make it!
Sarah
0I’m going to attempt this for my husband’s birthday. I’m new to baking with almond/coconut flours… do you pack them when measuring (like brown sugar) or spoon it into your measuring cup until it reaches the top, scraping off the excess?
Maya | Wholesome Yum
0Hi Sarah, Do it the second way – scoop and level, don’t pack. Hope you and your husband love the cake!
Elaine
0I made this today for my brother’s birthday, he is diabetic! Despite the many great reviews I was still worried it wouldn’t really be as good as everyone said.It was a big hit! It’s moist and full of flavor and I’ll be making this again!
Baked mine in a bunt pan (50 min) and did a sugar free marshmallow frosting.
Thanks again!
Maya | Wholesome Yum
0Marshmallow frosting sounds delicious, Elaine! I am so happy you enjoyed the cake!
Sharon
0I am looking forward to trying this cake recipe…I was wondering, how do you make marshmallow sugar-free icing?? That sounds amazing, too!
Elaine
02 egg whites
1/8 tsp salt
1/4 cup sugar
3/4 cup light corn syrup
1 tsp vanilla
Beat your egg whites until stiff, while bring corn syrup to a simmer, add sugar to egg whites and drizzle hot syrup down side of bowl while beating. Beat until its light and fluffy and cooled.
I switched out sugar for stevia and agave for the corn syrup.
Maya | Wholesome Yum
0Thank you for sharing, Elaine! For anyone reading, keep in mind that using agave would not be low carb or sugar-free (just like corn syrup or sugar would not be either), but is fine for anyone gluten-free only.
Cindy
0Somali makes a good mock corn syrup. 3 parts Somali granules to 1 part water. Cook and stir over medium heat til granules are melted. Cool and use like regular corn syrup. I’ve read that if you cook it in a heatproof jar in a water bath, instead, it will not crystallize when it cools.
Asdrymarie
0Love this recipe!
Maya | Wholesome Yum
0Yay! I love that! Thanks for stopping by!
Carmen Yolanda Limparis
0Thank you so very much! I will be 65 tomorrow and now I can make a birthday cake for me that I can actually eat, not just look at! I was told I can make frosting with avocados, cocoa powder and maple syrup. Do you have a recipe for that, too? Thank you. Sincerely,
Carmen Limparis
Maya | Wholesome Yum
0Happy Birthday, Carmen! I hope you made and liked the cake. I don’t have a chocolate frosting recipe yet. You can definitely make one with the ingredients you listed, but it wouldn’t be low carb or sugar-free due to the maple syrup; if you just need gluten-free, it would work great.
Karissa
0Hi, I have been on KETO for 2 months now and my birthday is in a week and I would love to make this cake but I’m craving coconut! What adjustments do u think I could make without sacrificing the cake? I was thinking substituting vanilla extract for coconut but I don’t think it would give it that coconut cake taste. Please help!
Maya | Wholesome Yum
0Hi Karissa, The safest would be just adding coconut extract like you suggested. You could make other changes but I can’t vouch for anything without testing. One easy swap would be making a coconut cream frosting, which would have coconut flavor. Hope you have a happy birthday!
Emily
0Your recipe looks delicious and I would love to try it but I’ve tried other recipes with a lot of eggs and coconut flour in the past and they’ve come out very eggy. I’m certain it’s something I’ve done wrong and not the recipe itself, bc I’ve only tried recipes that have great reviews (which is why I was drawn to this one). Do you have any idea what could cause that? The texture ends up gummy and dense and the cake taste like quiche. Could it be over mixing? I’m scared to waste 9 organic eggs but I really want to make this cake and get it right! Thank you for any suggestions!
Maya | Wholesome Yum
0Hi Emily, What you’re describing is pretty common with recipes that use only coconut flour, though not all, but it’s easier for that to happen. A blend of almond and coconut flour works better like in this recipe, and I don’t think this cake tastes eggy. I hope you’ll try it and let me know what you think!
Fa
0Wow! This cake is truly spectacular! The springy, airy, spongy consistency of the cake is remarkable! Thank you for this awesome recipe!
The frosting was also very yummy. 32oz of cream cheese is A LOT so I only used 24oz and I think next time I make it, I will only use 16. It was difficult to work with at that thickness, even with the kitchen aid!
Overall, I am completely impressed by this cake!
Maya | Wholesome Yum
0I am so happy you liked the cake! Thanks for stopping by!
Hope
0How much monk fruit sweetener did you use in this recipe? I’m having trouble converting it.
Maya | Wholesome Yum
0Hi Hope, I have a sweetener conversion chart here. The exact amount to use would depend on the brand as monk fruit sweetener comes in different forms.
Craig
0OMG!! This cake is moist and delicious. I made a scaled down size for my wife’s birthday. She was so happy…”you can make that again for me anytime you want!” I added a little whipping cream to thin down the icing to make it a little easier to spread, but otherwise followed the recipie 100%. Love your website.
Maya | Wholesome Yum
0Hi Craig! I love that you and your wife loved the cake! Thanks for stopping by!
Katie
0Is there an alternate substitution for the unsweetened almond milk? Could I use regular milk?
Maya | Wholesome Yum
0Hi Katie, Yes, you can!
Mary
0I made this but added the zest from 3 lemons and squeezed 1/2 of one into the icing. Then made a blackberry compote to go between layers + a little on top. It was delicious!
Maya | Wholesome Yum
0I love all of your additions, Mary! Thank you for sharing with us!
Ellen Cox
0Best keto cake I have had. I took another comment’s advice and dumped all the batter in the 9 inch pan. Worked perfect. The sides we’re a little dark, but I covered it in frosting so didn’t matter. Considering I ran out of baking powder 1/2 tbsp in… It was suprisingly fluffy and moist. I added a couple splashes of almond extract and a little extra swerve. It was perfection!
Maya | Wholesome Yum
0I am so happy you loved the cake, Ellen! Thanks for stooping by!