Keto Vanilla Cake
A tender, buttery almond-flour vanilla cake with a fluffy crumb and a silky vanilla cream cheese frosting. At just 4.2g net carbs per slice and ready in about 50 minutes, it's the celebration dessert that keeps you in ketosis without a hint of sugar.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This keto vanilla cake proves you don't need flour or sugar for a moist, fluffy celebration cake. Almond and coconut flour give it a tender crumb, while a vanilla cream cheese frosting keeps every slice rich, sweet, and firmly low-carb.
Ingredients
- 2 1/2 cups (250g) blanched almond flour
- 1/4 cup (28g) coconut flour
- 3/4 cup (150g) granulated erythritol-monk fruit blend
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 4 large eggs, room temperature
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (120ml) unsweetened almond milk
- 1 tbsp pure vanilla extract
- 8 oz (226g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened (for frosting)
- 1/2 cup (60g) powdered erythritol-monk fruit blend (for frosting)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- 2
In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and salt until no lumps remain.
- 3
Add the eggs, melted butter, almond milk, and vanilla extract. Beat with a hand mixer for about 1 minute until you have a smooth, thick batter.
- 4
Pour the batter into the prepared pan and smooth the top. Bake for 26–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool completely in the pan, then transfer to a rack.
- 5
For the frosting, beat the cream cheese and softened butter until fluffy, then add the powdered sweetener and 1 tsp vanilla, beating until smooth and spreadable.
- 6
Once the cake is fully cooled, spread the frosting evenly over the top. Slice into 12 pieces and serve.
Tips & notes
- Make sure the cake is completely cool before frosting, or the cream cheese frosting will melt and slide off.
- Store covered in the refrigerator for up to 5 days. The crumb actually tends to firm up nicely overnight, making it even easier to slice.
- For a dairy-free version, swap the butter for melted coconut oil and use a vegan cream cheese; expect a slightly looser frosting.
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Frequently asked questions
- How many carbs are in keto vanilla cake?
- Each of the 12 slices has just 4.2g net carbs (7.2g total carbs minus 3.0g fiber), along with 312 calories, 8g protein, and 28g fat. The sugar alcohols from the erythritol blend are not counted toward net carbs, making this a truly keto-friendly dessert.
- Why is my keto cake dense or gummy?
- Almond and coconut flours behave differently than wheat flour. Make sure your baking powder is fresh, your eggs are at room temperature, and don't overbake — pull the cake the moment a toothpick comes out clean. Letting it cool fully before slicing also greatly improves the texture.
- Can I make this cake ahead of time?
- Yes. Bake the cake up to 2 days ahead and store it wrapped in the fridge, then frost the day you serve. You can also freeze the unfrosted cake for up to 2 months; thaw overnight in the refrigerator before frosting.
