Introduction
This keto vanilla cake proves you don’t have to give up classic comfort on a low-carb diet. It delivers a soft, tender crumb and pure vanilla flavor, all while being sugar-free and gluten-free. You’ll be amazed that something so satisfying comes together with such simple, wholesome ingredients.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
- 1/4 cup refined coconut oil (melted)
- 1 tsp clear vanilla
- 1/4 cup sour cream
- 6 egg whites
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp powdered sweetener
- 1-2 tbsp heavy cream
- 1/2 tsp clear vanilla
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan well, or line it with parchment paper.
- In a large mixing bowl, combine the melted coconut oil, 1 tsp clear vanilla, sour cream, and egg whites. Whisk until smooth.
- Add the Joy Filled Eats Sweetener, almond flour, coconut flour, baking powder, and salt to the wet ingredients. Stir until just combined into a thick, uniform batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before attempting to remove or frost it.
- To make the optional glaze, whisk together the powdered sweetener, 1-2 tbsp heavy cream, and 1/2 tsp clear vanilla in a small bowl until smooth. Adjust the cream by the teaspoon to reach your desired drizzling consistency. Drizzle over the cooled cake.
Variations
- Layer Cake: Double the recipe and bake in two pans for a beautiful layered cake. Use whipped cream or a keto buttercream between the layers.
- Cupcakes: Divide the batter into a lined muffin tin and reduce the baking time to 20-25 minutes for perfect keto vanilla cupcakes.
- Lemon Twist: Omit the vanilla and add 1 tbsp of fresh lemon zest to the batter and 1 tbsp of lemon juice to the glaze for a lemon cake.
- Berry Topped: Serve each slice with a handful of fresh raspberries or strawberries and a dollop of keto whipped cream.
Tips for Success
- Use refined coconut oil for a neutral flavor; virgin coconut oil will impart a coconut taste.
- For the best texture, ensure your almond flour is finely ground and not clumpy.
- Let the cake cool completely before glazing or slicing, as it continues to set as it cools.
Storage & Reheating
Store the cake, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. The unfrosted cake can also be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator. Reheat individual slices in the microwave for 10-15 seconds if desired.
FAQ
Can I use a different sweetener?
Yes, you can substitute the granulated sweetener with an equal amount of another keto-friendly granulated sweetener like erythritol or monk fruit blend.
Why clear vanilla?
Clear vanilla helps maintain the cake’s light color. If you don’t mind a slight tan hue, you can use regular pure vanilla powder (use half this amount if you prefer less rich vanilla flavor).
My batter seems very thick, is that right?
Yes, this batter is thicker than a traditional cake batter due to the almond and coconut flours. This is normal and will result in a moist cake.
Can I make this dairy-free?
You can substitute the sour cream with an equal amount of unsweetened coconut yogurt and omit the heavy cream glaze or use coconut milk instead.
What can I use if I don’t have powdered sweetener for the glaze?
You can blend granulated sweetener in a clean coffee grinder or high-powered blender until it becomes a fine powder.
Why only egg whites?
Using just the whites creates a lighter, airier cake texture. Save the yolks for custards, hollandaise, or scrambled eggs!