Imagine a low carb cake that’s moist, flavorful, perfectly sweet, and is drizzled in a vanilla glaze. That’s precisely what you get when you make this Keto Vanilla Cake! Perfect for birthday parties, dinners, and any other occasion you can think of. It is Low Carb, Sugar-Free, Gluten-Free, Grain-Free, & THM S.
Who loves cake? Me!
If you’re anything like me, part of the fun of going to events like weddings, dinner parties, and birthday celebrations is for the CAKE! Nowadays, many people eat low carb or gluten-free diets, so it’s becoming more frequent that there are desserts and other foods readily available. But, even if there isn’t, I know that I can make my own dessert when I get home and will be just as satisfied.
Cake has always been a weakness because it’s so delicious! Thankfully, now that I make this keto vanilla cake, I can enjoy it without all the guilt. It’s made of much healthier ingredients, and the texture and flavor are delightful and are sure to cure your sweet tooth. And if you are in the mood for some chocolate, try this classic yellow birthday cake with chocolate icing. YUM!
Switching to Low Carb Baking
Making the switch to using alternative flours and sweeteners can be challenging. I know if you are just starting out eating low carb, there is a learning curve. But this keto cake recipe is very good. I promise! After you get the hang of low carb baking, you will find that the desserts are just as good if not better than the original traditional recipes. Is this keto cake identical to something that isn’t low carb? No, it’s not, but that doesn’t make it any less delicious! Try it for yourself, and you will see how great it is.
Ingredients For Keto Vanilla Cake
All you need is 11 super simple ingredients to make this tasty keto cake recipe. Don’t you just love recipes that aren’t a lot of fuss to make?
Refined Coconut Oil – I choose refined so this doesn’t have a coconut flavor.
Trim Healthy Mama Gentle Sweet – This sweetener is a blend of xylitol, erythritol, and stevia – or you can use my recipe for sweetener. Both taste great and are twice as sweet as white sugar.
Egg Whites – I chose to use just egg whites in this recipe so it was white in color. I wanted a white cake, not a yellow cake. If you don’t care about that you can use 3 whole eggs instead of the 6 egg whites.
Clear Vanilla – Using clear will keep the vanilla from changing the color of the cake or icing. You can use regular vanilla if you prefer!
Sour Cream – The sour cream will give it a rich and moist flavor.
Powdered Erythritol – Using powdered erythritol is how the icing gets its sweetness without refined sugar.
Heavy Cream – Add some healthy fat and texture to the icing with the heavy cream.
What Is Clear Vanilla?
If you don’t do a lot of baking, you may not have ever heard of clear vanilla. Clear vanilla is actually just like regular vanilla extract, except that it doesn’t have that traditional dark brown color anymore.
When baking a dark-colored cake, regular vanilla is perfect because you can’t even tell what color it is. When you make something with white or even yellow color, often, the regular vanilla will change the color. So, the solution is clear vanilla. It’s perfect if you are baking, and it’s especially great for the icing that is drizzled on this keto vanilla cake.
How To Make Keto Vanilla Cake
Just a few simple steps and you will be indulging in a piece of keto vanilla cake in no time! Here are the easy directions:
First Step: Warm the oven to 350 degrees F. Prepare a loaf pan by adding parchment paper and giving it a spray or non-stick cooking spray.
Second Step: Cream together the butter and sweetener until it becomes light and fluffy, then add in the sour cream and vanilla. Once combined, add in the egg whites one at a time. Mix after adding each one.
Third Step: Slowly add in the flour, baking powder, and salt and mix together. Pour the cake batter into the pan.
Fourth Step: Bake the cake for 35-40 minutes or until set and cool completely.
Fifth Step: Mix together the powdered erythritol, heavy cream, and clear vanilla until they are smooth. Drizzle onto the top of the cake and serve.
Can I use frosting instead of a glaze?
Can I make this into cupcakes? Or a layer cake?
Yes, to make this into cupcakes you can simply put the batter into a paper-lined (and sprayed with cooking spray) muffin tin. It will make 8-12 cupcakes. They need to bake at 350 for about 25 minutes.
As is, this will only make one layer of a layer cake. To make two layers just double the recipe. I recommend lining your cake pans with parchment paper just like I lined my loaf pan.
- 3 tbsp powdered erythritol
- 1-2 tbsp heavy cream
- 1/2 tsp clear vanilla
- Preheat oven to 350. Line a loaf pan with parchment paper and spray with cooking spray.
- In a bowl with an electric mixer mix the coconut oil and clear vanilla. Add the sour cream and vanilla and beat until combined. Add the sweetener. Add the egg whites one at a time mixing after each.
- Stir in the flours, baking powder, and salt until thoroughly combined. Spread in the prepared pan.
- Bake at 350 for 35-40 min. The center should be set and not jiggly. Cool completely.
- Stir together the glaze ingredients until smooth.
- Transfer cake to a serving platter and drizzle with the glaze.