Keto Vanilla Cake

Yes, you can have home baked, delicious treats while following keto/low carb. This one is also gluten and nut free for those who have sensitivities. 

I usually don’t bake with coconut flour as the texture can be a little funky (for me) sometimes. I didn’t find that at all with this cake. It is a little different than a “regular” vanilla cake but I still loved it! 

I doubled the recipe to get the cake in the photo here. As written, the cake makes one - 8 inch cake. 

According to MyFitnessPal, one serving is (recipe makes 12):

Without frosting: 125 calories, 10.7 fat, 3 carbs, 1.7 fibre, 4 protein. 1.3 net carbs

With frosting: 250 calories, 24 fat, 4.7 carbs, 1.7 fibre, 4.7 protein. 3 net carbs

Keto Vanilla Cake

Ingredients

Cake

1/2 cup butter, softened

2/3 cup Swerve brown sugar (or granular)

2 tsp vanilla

6 eggs 

Pinch salt

1/2 cup coconut flour

1 tsp baking powder

Frosting

1 pkg sugar free Jello vanilla pudding powder

2 cups whipping cream

Directions

Preheat oven to 350. Line an 8 inch pan with parchment paper (or 12 muffin tins with paper liners).

Beat together butter, Swerve, vanilla, eggs, and salt. Add in coconut flour and baking powder and stir until well mixed. 

Spread into prepared pan (or divide evenly amongst the 12 muffin tins). Mixture will be very thick.

Bake at 350 for about 20-25 minutes (15 for cupcakes), until toothpick inserted near centre comes out clean. Top should be a deep golden brown. Don’t undercook or cake will be eggy. 

Let cool in pans for about ten minutes then run a knife around the edge and invert onto wire racks. Let cool completely before preparing frosting.

*See how beautiful that crumb is? Not a weird texture at all! * 

Frosting - beat together the sugar free pudding powder and whipping cream until spreadable consistency is reached. Frost sides and top of cake.

Note - I doubled the recipe so I could get the layer cake pictured below. 

Decorate as desired. Raspberries, blueberries, or blackberries are always a good choice. 

You can also make 12 cupcakes instead of an 8” cake if you prefer. 

I was very pleasantly surprised by the texture. If you follow us at all, you know that I am sensitive to food textures and have trouble with things that are too different. 

This is not at all. It’s not “normal” but it’s also not weird. (IMO) 

The crumb is very cake-y and the flavor is very vanilla-y. There is a hint of the coconut from the flour but not enough to make it not-vanilla, if that makes sense. 

Let us know if you give it a try!