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
Alisha
0Hi! How can I make this a chocolate cake?
Wholesome Yum
0Hi Alisha, I haven’t tried doing that, but you could probably mix 4-5 tablespoons of cocoa powder into the batter. Let me know if it works for you!
Dalma
0What can we use instead of butter if we want to make it dairy free? Coconut oil? How much?
Many thanks
Wholesome Yum
0Hi Dalma, you can use the same quantity of coconut oil.
Sasha
0Hi Maya, thank you for another wonderful recipe. I don’t expect you to remember but some years ago you helped me figure out the whole sweetener conversion thing even though I’m in the UK.
I made this last week as I’d made a friend’s full carb, sugar, gluten cake & I wanted one for myself that fits into my way of eating. It is delicious, my husband, who loves cake & says the way I cook makes weight loss easy, loves it too.
It’s my birthday on 26 July, so I’m making this again for me ☺
I was quite lazy and just put all the ingredients in the bowl at once-still fabulous. Thank you again xxx
PS thank you for the metric conversion option, it makes this UK baker’s life so much easier
Shana
0In have a coconut allergy in my home. Can we just not use coconut flour or what would you recommend?
Wholesome Yum
0Hi Shana, unfortunately you need both flours for this recipe. The cake won’t turn out with just one.
Joy
0This is amazingly quick and delicious. With a Grandson with celiac and a Husband with Type 2 I was beginning to think cardboard was my only option. I added fresh blueberries and baked it in a bundt pan. It does need extra time, but so worth the wait. Now they want me to buy a doughnut pan so they can have morning doughnuts . I think you have created dessert monsters and I can not thank you enough. Just a quick note, we live off the grid and you can mix it by hand and still have it turn out :^)
Keshia
0This looks like the perfect cake for my daughter’s birthday. I already have a blueberry icing I’m going to make, so I wanted a simple vanilla cake to go with it. I’m also having a small wedding reception later this year and want to make my own cake, so this looks perfect.
My question though is how will the time change if I used a 8in pan instead of 9in? I want to make a taller cake, but will it be too dense for that? Would I need rods to keep it together?
Wholesome Yum
0Hi Keshia, you’d probably just need to bake it longer and use a toothpick to check for doneness. If the top gets too brown, you can simply tent some foil over it.
Laura
0THANK YOU for giving me faith in keto baking. I consider myself good in the kitchen, so when my first keto cake failed nearly a year ago (despite doing everything right and the great reviews the recipe had), I felt discouraged. Instead, I opted for buying things already made. This cake came out great! I tried a bit of it before frosting it and cannot wait for my Mom to try it today, her birthday. I halved the amount of cream cheese and added 1.5 cups of heavy cream instead, along with some red color to make it pink and thinly sliced inside strawberries to cover it and fill it. Also, it was so big that I saved a layer to share! I even had enough icing for that layer too, which I cut in half to make it a half cake. I cannot wait to try other recipes from your blog now that I feel confident they will be great! Thank you!
Wholesome Yum L
0Hi Laura, thank you so much for the kind words and great feedback. I hope your mother has a Happy Birthday and enjoys her cake.
Jo
0Hi, can I make this with all the same ingredients but with zero calories sugar instead?
Nick Christopher
0I made this cake and it was DELICIOUS! I halved the recipe and made it in two standard 9” cake pans. I also added a pinch of salt. I got a delightful two layer cake, which I paired with the cream cheese frosting recipe. I again halved that recipe and added way more vanilla than indicated, as well as about two tablespoons of almond extract for added flavor. Thank you so much for this recipe, it is delightful!
Terry D. Blair
0The only thing I can say about this recipe is OMG! This cake was divine and so good. My girlfriend loved it and it was a hit with my coworkers too! I did added orange, almond and lemon flavor with a quarter of almond milk to the cream cheese frosting, and it was great! I think I will make this recipe again! I followed the exact steps and it came out perfectly . Thank you so much!
Lynne
0I made this for VBS Commencement night because I knew they would have high carb desserts but very few to zero, low carb ones. I thought I’d done something wrong when it came time to transfer from the mixing bowl to the cake pans. Thank God for the remark & video that confirmed it was “dough” and not “batter” that was to be transferred. I baked all 3 layers at the same time for a few extra minutes. I made your Chocolate Buttercream Frosting recipe to go on it instead of the cream cheese frosting included with the cake recipe. I was only able to frost 2 layers because I had let myself run out of vanilla extract & couldn’t make a tad more frosting. So I saved the 3rd layer to frost later on & keep. I’m kind of happy it worked out that way. The cake was as moist as a high carb cake and a huge hit at the commencement! I didn’t realize just how many diabetics were there and they were thrilled to actually have a slice of cake. A few people took slices home. There were all kinds of high carb desserts leftover but not this cake. Absolutely none of it was left. This recipe is a keeper! Next time I make it, I’m going to add some cake batter flavoring. It’s great as is…I just like to experiment. Thank you for this awesome recipe & blog!
Michael
0I love the taste of this cake and the fact that it is keto friendly. I did find the cake a bit too dense and was wondering about methods to make it lighter. Also, I added 3 teaspoons of vanilla and a cup of powdered Swerve to the cream cheese frosting. This helped to erase the ‘cream cheesy’ flavor and gives the frosting more sweetness.
Wholesome Yum
0Glad you enjoyed it, Michael. If you’re looking for a lighter cake, you might enjoy my strawberry lemonade cake recipe.
Seanna
0Hey I’m about to try this recipe for my daughter’s 2nd birthday! Have you tried to bake it in one rectangular pan and then cut it into any shapes? And then cover in icing on a cookie sheet?
Wholesome Yum
0Hi Seanna, I haven’t tried baking it in a pan like that, but it should work if you adjust the baking time and monitor it closely. You’ll probably want to grease the pan generously to ensure it comes out easily.
Tanya
0Hi, I have a customer who doesn’t want any sugar (not even the erythritol) and she asked me to replace it with bananas. Is that possible? If so, how many bananas I will need?
Wholesome Yum
0Hi Tanya, I haven’t tried a substitution like that for this recipe. Let me know how it goes if you do.
Beverly Wheeler
0Monk fruit is a GREAT option. Tastes like sugar, plant based.
Tina Myatt
0I followed the recipe but instead of making cake I made waffles! They were so delicious and fluffy and light!
Christy Kimsey
0I am making this cake now and eating the batter with a spoon. It is surprisingly delicious. I can’t wait to taste the finished product complete with icing.
Anni
0I would like to make this cake in a dinosaur pan for my son’s birthday but if I used parchment paper, the dinosaur features won’t show up. Do you think if I grease it enough, it’ll come out easily?
Wholesome Yum
0Hi Anni, I’ve never tried this recipe without parchment so I can’t guarantee that the cake will release that easily. Let me know if you try it, though!
Anni
0I tried it without parchment paper and just greased it super good with coconut oil and it came out great!
Kimberlee Victoria, RN
0I haven’t read any of the comments yet but wanted to mention that I’ve turned this recipe into cupcakes and it comes out very nice! Also, I ran out of the monkfruit sugar so I just used the extra monkfruit powdered sugar and it came out just as nice. Love this recipe!
Janet
0Thank you for your comment! I was reading the comments specifically to see if someone had made cupcakes. Great to hear that they turned out well. I’ll be trying that tomorrow. Thanks!
Tierney Boorboor
0Thank you, Maya, your recipes never disappoint! I was craving cake, but also a berry crisp, so I used your vanilla cake recipe and made a low carb keto-friendly blackberry coffee cake. It’s fantastic. I followed your recipe exactly, although I halved it, and had enough “dough” to lay in a 9×9 pan in two layers with fresh blackberries and a thin layer of cinnamon “sugar” between. A layer of low carb crumble on top and into the oven it went, it needed an hour to fully cook but it’s perfectly moist. (foil on top to protect the crumble from over-browning). This cake recipe will be the base for so many creations! Thanks for the work you do to perfect the recipes 🙂
Erin
0Well I think this will taste good. I’m glad I only made 2 layers. My cake batter was so thick it hardly spread. I’m thinking I could have doubled the almond milk. Not sure why this happened. Followed the recipe. The cake itself tastes good just waiting to ice this.
Wholesome Yum
0Hi Erin, the batter is fairly thick. Check the recipe video for comparison!
Charlie
0Recently made this cake for a friend’s birthday. IT WAS A HIT! It was dense, moist, it was REALLY AMAZING! My friends also loved that it was keto and sugar free I am not a baker by any means, but gave it a go. The steps were pretty easy to follow even for a noob like me. i used 9×13 pan, then cut in half for a double layer cake. Thank you so much!!! looking forward to other recipes!
Coco Gracia
0Oh my God you cake is out of this world, so delicious I love it and my in-law family as well, thank you so much for all your yummy and scrumptious dishes and desserts
Sumaiya Dewji
0I’m planning on making these! Where do you store them and for how long?
Maya | Wholesome Yum
0Hi Sumaiya, Yes, you can make the cake ahead and refrigerate for a few days. The frosting is best fresh, if possible.
Liz
0Can I add all the mixture into a glass cake pan, 10.4w 8.6d 2.5h and just cook it like this? Would the time to cook be different? Thank you!
Wholesome Yum
0Hi Liz, I haven’t tried that so I don’t know for sure. I would keep the temperature and test with a toothpick for doneness. Let me know if you give it a try!
Linda
0Do you really use 8 eggs? I’m about to make this cake and can’t imagine using that many!
Maya | Wholesome Yum
0Hi Linda, Yes, you do. Baking with low carb flours is quite different from wheat flour.
DavetteB
0Lots of traditional cakes call for 8-12 eggs, especially sponge cakes.
It won’t taste ‘eggy’.
Ella Chisum
0Can this cake be baked in 3 cake pans in place of springform?
Maya | Wholesome Yum
0Hi Ella, Yes, you can do that, just grease well and line the bottom with parchment paper. The springform is mainly to make it easier to remove.
Barb Harper
0OMG! I tried this cake recipe the other day for a friend’s birthday. It was wonderful!! Enveryone really enjoyed it. Will definitely have it again.
Tammy Duell
0Can you use a 9×13 pan instead for a sheet cake?
Maya | Wholesome Yum
0Hi Tammy, Yes, absolutely!
Stephanie Stoppenbrink
0I made the cake I cut the recipe by 3 since I was only making 1 later for a trial. I may have not done my math right but my question is it really tasted like coconut and had the texture. I don’t have a mixer could that have been my issue?
Wholesome Yum M
0Hi Stephanie, This recipe does contain coconut flour, so depending on the brand you buy, it may have a detectable coconut taste. Some brands have stronger flavor profiles than others. A mixer will do the best job here, as it will incorporate more air into the batter than hand mixing can.
Meg
0I made this today. I made 24 cupcakes baking for 23min. They don’t really “rise” so I filled them pretty well.
I made some icing -but used far less cream cheese-about 12oz. Or one and a half blocks, 1/4 cup butter and 1/3 cup sugar sub… but poured in heavy whipping cream while blending and it made a delightful whipped cream cheese frosting. I didn’t measure but probably close to 3/4cup. It is so light and airy and the HWC made the little bit of cream cheese I had on hand stretch easily over 24 cupcakes. (I splashed in some sugar free Strawberry mio to the icing for just a hint of tart to add some balance, and it was drool worthy)Winner!!
Maureen
0Can I make powdered erythritol from granulated by processing it in the blender/processor ?
Maya | Wholesome Yum
0Hi Maureen, Yes, you can if your blender/processor is powerful enough. I’ve done it before. You’re just looking for it to become the consistency of powdered sugar.
Amy
0Do you think I could add a box of sugar free strawberry jello and strawberries and make a strawberry cake using this recipe as the base?
Maya | Wholesome Yum
0Hi Amy, Possibly, but I haven’t tried that. I do have a strawberry lemonade cake recipe here.
Amy
0Forgive me if this has been asked already (I tried reading through the comments but there are ALOT!)! I am looking to make a strawberry cake with cream cheesing frosting for Easter/my bday. A lot of recipes I’ve found for “normal” strawberry cake call for a vanilla cake mix, strawberry packet of jello and strawberries. Do you think that would work using this cake recipe as the base? I follow a keto diet and can’t have gluten anyway but you would be surprised how hard it is to find a keto strawberry cake recipe! All of them are usually for strawberry shortcake type of desserts which isn’t what I’m going for. Thank you so much!
Maya | Wholesome Yum
0Hi Amy, Sorry, I haven’t tried making this into a strawberry cake, so am not sure. I do know I have made it with fresh strawberries on top of the frosting between the layers, and that did turn out great!
Nikki
0This cake was amazing!! I didn’t have high hopes while doing Keto but I was so amazed. My boyfriend was too and really liked it as he doesn’t like things too sweet. I would actually make this again and not tell anyone as everyone thought it was regular cake. It was moist and I cut the amount of icing and still covered 3 layers. 5/5! I did add more vanilla in the icing.
Jill
0I am so excited to try this recipe for my husbands birthday. Is there a specific reason that a spring form pan is used or can a regular round pan be used to make the makes. Is it just easier using the spring form? Thanks!
Maya | Wholesome Yum
0Hi Jill, It’s just easier with a spring form, but you can use a regular one if you grease the sides well and line the bottom with parchment paper.
Jacqueline Geraghty
0Absolutely lovely. The batter was a lot thicker than I thought, so I panicked – bit watched the video again, crossed my fingers and put it in the oven. Beautiful cake was made! Taste delicious! Swapped cream cheese for mascarpone and reduced sweetener. Lovely. Definitely make again!
Deborah
0It is excellent…best low carb cake I have ever made…..a keeper.
Kate
0Oh goodness. I just mixed up my recipes. Disregard the last message. I do want to make this vanilla cake and want to know if there might be a substitute for the almond flour that will work just as well. Perhaps Pamela’s nut flour? Thank you.
Maya | Wholesome Yum
0Hi Kate, I haven’t tried it with Pamela’s nut flour, but in theory a nut flour blend could work. Just needs to be very finely ground. Let me know how it goes for you.
Kate
0I am very excited to try this recipe for my 60th! I’d like to make half a cake a head of time just to be sure it’ll be good for the big party. Can I use powdered dry milk in place of the whey?
Emily E.
0Thanks for the recipe! Can this be made in a bundt pan??
Maya | Wholesome Yum
0Hi Emily, I haven’t tried that, but I’m sure you can make it in a bundt pan.
Megan
0I just made this cake (my first attempt at a low-carb cake), and I’m certain I did something wrong. Every layer is very crumbly. I had a pretty difficult time frosting in, the cake was coming apart I’m chunks. I made sure to measure everything and had fresh ingredients, so just not sure what I did wrong.
Maya | Wholesome Yum
0Hi Megan, Sorry to hear you had issues with it. I’ve made it many times and never had this issue, but it’s hard to say what went wrong without being in the kitchen with you and seeing what the process was like. Did you use parchment paper? Was the batter mixed well enough? Did you watch the video? At what point did it go differently for you?
Valeri
0Could I add food coloring if I’m attempting rainbow layers for St Patrick’s Day?
Maya | Wholesome Yum
0Hi Valeri, Sure, you can!
Sandy
0Thanks. I tried your recipe last night. It tasted really good. I was wondering where you inputted the recipe to get the nutrition facts. I inputted just the cake on Very Well Fit and got three times the total carbs (15.3 g). Any assistance with this would be great before I have a friend of mine who is diabetic and counting all carbs try the cake.
Thanks
Sandy
Maya | Wholesome Yum
0Hi Sandy, I’m glad you liked the recipe! Nutrition info comes from the USDA Food Database, which is more reliable than 3rd party calculators. Unfortunately I can’t troubleshoot 3rd party calculators, but the nutrition info on the recipe card is correct.
Rohan
0Can I substitute almond milk with normal dairy milk?
Maya | Wholesome Yum
0Hi Rohan, Yes, you can, but that would increase the carb count.
Nathalie
0H! I’m ready to make this amazing cake, however; I could only find Stevia in the raw. So not sure how to measure the amount. (on the package is says 1 cup Stevia equals 1 cup sugar) Please advise.
Wholesome Yum L
0Hi Nathalie, you can check this sweetener conversion chart to figure out measurements. I would not recommend using a granular sweetener for the icing though.
Beth
0What is the nutrition on just the cake without icing?
Maya | Wholesome Yum
0Hi Beth, Sorry, I don’t have the nutrition info available for just parts of the recipe. You can enter ingredients into an online calculator if you leave something out.
Mark Roth
0My wife (her birthday) absolutely LOVED this cake! She’s new to lower carb type foods and I think this really opened up her eyes to the possibilities!
Used heavy whipping cream vs the almond milk – no dairy issues & nutrition seems pretty equal.
Linda E Fairham
0The Cream cheese frosting is so delicious! I never thought that I’d like 0 calorie sweetener but the powdered erythritol in this recipe tastes great.
Joanne
0Is it really 8 eggs am I reading this right?
Maya | Wholesome Yum
0Hi Joanne, Yes, that’s correct.
Diana
0How many grams is in one serving of cake?
Maya | Wholesome Yum
0Hi Diana, Sorry, I don’t weigh the final cake or individual servings. You can find out the weight of one slice, if you need it, by weighing the whole cake and dividing by the number of slices. Or just weigh one slice.