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 as a keto birthday cake, for dinners, or any other occasion you can think of. This easy keto cake has only 3.2 net carbs per slice and is low carb, sugar-free, and gluten-free.
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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?
Almond Flour & Coconut Flour - I use this combination in most of my baked goods. It gives a tender crumb and keeps the product moist.
Refined Coconut Oil - I choose refined so this doesn't have a coconut flavor.
Sweetener - My sweetener of choice is a blend of xylitol, erythritol, and stevia. The recipe for my sweetener is here. It tastes great and is twice as sweet as white sugar. I do offer alternatives in the recipe card if you prefer to use another sweetener such as a monk fruit blend.
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.
Baking Powder - Always make sure your baking powder is within the date and fresh.
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.
More Flavor Ideas
Frosting: Swap out the glaze for icing. This is delicious with cream cheese frosting, chocolate frosting, raspberry frosting, or even a caramel frosting.
Strawberry Shortcake: This vanilla cake makes a lovely base for a strawberry shortcake. To make this classic into a keto dessert just skip the glaze, top with some sugar free whipped cream, and serve with berries.
Lemon: For a lovely lemon flavor swap out the heavy whipping cream in the glaze for lemon juice and then top with some lemon zest.
Can I make this into cupcakes? Or a layer cake?
Yes, to make this keto cake 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.
This makes a delightful low carb keto birthday cake when the batter is doubled and baked in two 9-inch round cake pans. Then just frost with your icing of choice and decorate with some sugar free sprinkles!
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Ingredients
- ¼ cup refined coconut oil melted
- 1 teaspoon clear vanilla
- ¼ cup sour cream
- 6 egg whites
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Glaze
- 3 tablespoon powdered erythritol
- 1-2 tablespoon heavy cream
- ½ teaspoon clear vanilla
Instructions
- 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 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.
Glaze
- Stir together the glaze ingredients until smooth.
- Transfer cake to a serving platter and drizzle with the glaze.
Notes
Nutrition
Kelly says
Anyone accidentally use powdered sweetener in the cake vs the granulated, other than me?? It's baking as we speak, but I realized when making the Glaze that I used powdered sweetener for the cake (not the combo granulated) so this will be a test... Fingers crossed!!
Taryn says
It should be fine! Don't worry 🙂
Suzy says
I’m new to Keto and this recipe was a lifesaver to me. I struggle with a huge sweet tooth. Made this for family and they couldn’t tell it was low carb. Made the glaze into more of a frosting and sprinkled cinnamon over the top. Tasted amazing! Thanks for the great recipe!
Karen says
I tried this recipe after reading all of the great reviews. As suggested, I adjusted the sweetener to 3/4 c since I used Swerve and it was sweeter than I like but that was on me and not the reason for the lower rating. The swerve did not seem to dissolve into the batter, the cake tasted very grainy, not from almond flour, definitely the Swerve. Perhaps the confectioners would work better? I'm not sure why I had this result. I'm glad so many readers were happy with this recipe.
Taryn says
I'm sorry to hear that the swerve made it gritty. I would also try powdered swerve next time.
Colette says
Sooooo delicious and delightful!! I used 3 whole eggs and brown bourbon vanilla, and it turned out amazing! I just shared this recipe with a bunch of friends!! Thank you!!!
Marsha says
Such a moist and fluffy cake - we absolutely loved it!
Ashley says
My entire family loved this cake!
Cindy says
The flavor and texture were perfect. I’ll definitely be making this one again!
Tammy says
The best! And I’m a professional cake baker! I’ve literally never rated or commented on a keto recipe before now. There are many good ones, but this one made me so happy! Typically I only like chocolate or lemon keto dessert recipes bc the cooling effect seems less in those, but I decided to try vanilla cake just for fun. It is so good! I didn’t even make the frosting (cooling effect again), but yes! Make this to have on hand to keep you from cheating. I’m a THM person, but I lean mostly keto due to my body type. Try this, you won’t regret it. I added about 1/4 t real almond extract, used regular vanilla and regular coconut oil, also I used granulated Swerve just about 2 T more than the 1/2 c. suggested. The next day I popped a slice in microwave for 20 seconds and put a little butter on it. Next I’m going to try berries with swerve and whipped cream!!!
Dana says
This is the perfect treat for when we are having dinner with carb-conscious friends. Thanks for the easy, yummy recipe.
Laura says
I’m not sure why because I followed the recipe (except I had no coconut flour so just subbed with more almond) but the cake tasted very strongly of egg!
Taryn says
How much almond flour did you sub? The ratio of coconut flour to almond flour is not 1:1. It's more like 1:3.
Nancy watilo says
I made this in an 8x8 pan & baked it 25 minutes. Added a bit of cream cheese frosting and some pink sprinkles for a 6-yr old birthday girl who requested a vanilla cake. Used regular vanilla & 3 whole eggs. It was so moist and amazing. Now I have to make it again in two days for the birthday girl is celebrating all week! A big hit!
Cheryl Medlin says
I made this over the weekend and it was AMAZING! I even screwed up the steps and dumped all the first ingredients in together instead of blending each addition separately. Oops! This was so easy to make, and was wonderful warmed up for breakfast with coffee. I'll definitely be making this one again!
Carol says
A really great cake! Very moist! I used virgin/unrefined coconut oil, so my cake had a wonderful coconut flavor! My parents loved it and have asked for another. I didn’t even use the glaze!
Mary Jacobs says
Could splenda be used for sweetener?
Taryn says
I'm not sure. I don't test my recipes with Splenda.
Wendy says
Can liquid egg whites be used or does it need to be the whites from whole eggs?
Taryn says
Carton egg whites can be used.
Stacey says
This was so yummy! I had reservations about making it thinking it would be dry but it was actually super moist and had great flavor. I had to use some substitutes (monk fruit, regular vanilla extract, and coconut oil with MCT) just because I didn’t have the exact ingredients on hand. I would probably use a tad less sweetener next time but I thought this cake was really fantastic! I’ll definitely be making it again.
Elise says
I made this cake and it’s absolutely delicious! Thank you Taryn for sharing all your wonderful recipes.
Peggy says
I would like to try this recipe but I can’t even read this for all the ads.
Taryn says
That's why there is a nifty 'jump to recipe' button and a 'print recipe' button. Use either to get right to the recipe. Those ads are how I provide recipes for free to my readers.
Stephen says
Flavor is ok but it’s dense and ‘grainy’. It’s the same with everything baked Keto recipes I’ve tried! Aka = dozens!
Taryn says
Keto baked goods made with almond flour will always be more grainy than traditional white flour recipes. It helps to sift the almond flour to remove any large pieces. If you don't like almond flour at all stick to recipes that don't use it like cheesecakes, puddings, and flourless brownies.