Keto Vanilla Cake

Introduction

This keto vanilla cake delivers a light, tender crumb and classic vanilla flavor without the carbs. You can enjoy a satisfying slice of celebration-worthy cake that fits perfectly within your low-carb lifestyle. It’s a simple, one-bowl recipe that proves you don’t have to give up dessert.

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

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the melted refined coconut oil, 1 tsp clear vanilla, and sour cream until smooth.
3. Add the egg whites and the 1/2 cup of Joy Filled Eats Sweetener to the bowl. Whisk vigorously until the mixture is well combined and slightly frothy.
4. Add the almond flour, coconut flour, baking powder, and salt to the wet ingredients. Whisk until you have a smooth, lump-free batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
8. While the cake cools, prepare the glaze by whisking together the 3 tbsp powdered sweetener, 1 tbsp heavy cream, and 1/2 tsp clear vanilla. Add more heavy cream, one teaspoon at a time, until you reach a thick but pourable consistency.
9. Drizzle the glaze over the completely cooled cake before slicing and serving.

Variations

• Layer Cake: Double the recipe and bake in two 8-inch pans to create a layer cake. Use a keto-friendly buttercream frosting between the layers and on the outside.
• Vanilla Cupcakes: Divide the batter evenly among 8-10 lined muffin cups and reduce the baking time to 18-22 minutes.
• Lemon Twist: Add 1 tbsp of fresh lemon zest to the cake batter and use lemon juice instead of cream in the glaze for a bright lemon-vanilla flavor.
• Berry Topped: Skip the glaze and serve each slice topped with a dollop of whipped cream and fresh low-carb berries like raspberries or blackberries.

Tips for Success

• Ensure your egg whites are at room temperature for better volume and a lighter cake texture.
• Refined coconut oil is recommended over virgin coconut oil as it has a neutral flavor, allowing the vanilla to shine.
• Let the cake cool completely before glazing, as a warm cake will cause the glaze to melt and absorb.

Storage & Reheating

Store the cake, covered or in an airtight container, at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, let chilled slices come to room temperature before serving, or briefly warm them in the microwave for 10-15 seconds.

FAQ

Can I use liquid stevia or another sweetener?

Yes, but the volume and texture will change. For granulated erythritol or monk fruit blends, use a 1:1 substitute by weight for best results. See the recipe notes for specific alternatives linked in the ingredients.

Why use only egg whites?

Using only egg whites creates a lighter, airier crumb, which is a nice contrast to denser keto cakes made with whole eggs or almond flour.

My batter seems very thick, is that normal?

Yes, this is a thicker batter due to the coconut flour, which absorbs a lot of moisture. It should be scoopable but not runny.

Can I make this dairy-free?

Yes, substitute the sour cream with coconut cream and use a dairy-free milk alternative like unsweetened almond milk in place of the heavy cream in the glaze.

Why is clear vanilla specified?

Clear vanilla extract provides the classic vanilla flavor without the brown color from traditional vanilla, keeping the cake’s crumb a light, appealing color.

Can I freeze this cake?

Absolutely. Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.