Keto Vanilla Cake

Introduction

This Keto Vanilla Cake delivers a tender, moist crumb with a classic, sweet vanilla flavor, all while keeping your macros in check. You can enjoy a satisfying dessert without the sugar spike, making it perfect for everyday treats or special occasions. It’s surprisingly simple to whip up with just a few staple low-carb 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

1. Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the melted refined coconut oil, 1 tsp clear vanilla, and sour cream until smooth.
3. In a separate, very clean bowl, use an electric mixer to whip the 6 egg whites until stiff peaks form.
4. Gently fold the whipped egg whites into the oil and sour cream mixture until just combined. Be careful not to deflate the whites.
5. In a medium bowl, sift together the Joy Filled Eats Sweetener, almond flour, coconut flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, folding gently until a uniform batter forms with no dry pockets.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together the 3 tbsp powdered sweetener, 1-2 tbsp heavy cream, and 1/2 tsp clear vanilla in a small bowl until smooth. Drizzle over the cooled cake before serving.

Variations

• Layered Cake: Double the recipe and bake in two 8-inch pans to create a layer cake, using sugar-free whipped cream or frosting between the layers.
• Cupcakes: Divide the batter into a lined muffin tin and bake for 18-22 minutes for perfect keto cupcakes.
• Flavor Infusion: Add a teaspoon of lemon or orange zest to the batter for a citrus twist.
• Berry Topping: Serve slices topped with a handful of fresh raspberries or strawberries for added flavor and a pop of color.

Tips for Success

• Ensure your egg whites are at room temperature before whipping, as they will achieve greater volume.
• Use refined coconut oil to avoid any coconut flavor in your cake; virgin coconut oil will impart a distinct taste.
• Allow the cake to cool completely before glazing to prevent the glaze from melting and soaking in.

Storage & Reheating

Store any leftover cake 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 slices come to room temperature before serving, or gently reheat individual slices in the microwave for 10-15 seconds.

FAQ

Can I use a different sweetener?

Yes, you can substitute the Joy Filled Eats Sweetener with an equal amount of another granulated keto sweetener like erythritol or monk fruit blend. For the glaze, ensure you use a powdered/powdered version.

Why use clear vanilla?

Clear vanilla extract provides the classic vanilla flavor without adding any color, keeping the cake’s crumb a light, appealing shade. Regular vanilla extract can be used but will tint the batter slightly.

Can I use whole eggs instead of just whites?

It’s not recommended for this recipe. The whipped egg whites are crucial for providing the cake’s light and airy texture. Using whole eggs would result in a denser, heavier cake.

My cake is dense. What went wrong?

The most common causes are overmixing the batter after adding the flour (which develops the gluten in almond flour) or not whipping the egg whites to stiff peaks. Make sure to fold gently and whip the whites until they hold a firm peak when the beaters are lifted.

Is the glaze necessary?

No, the glaze is optional. The cake is delicious on its own, or you can top it with a dollop of sugar-free whipped cream or fresh berries instead.

Can I make this cake nut-free?

No, this specific recipe cannot be made nut-free as written because almond flour is a primary ingredient. Substituting it would require significant recipe testing and alteration.