Keto Vanilla Cake Recipes
KETO BIRTHDAY CAKE (VANILLA CAKE!)
This keto birthday cake recipe is the BEST sugar free birthday cake you'll ever have! Moist, fluffy and with a tender crumb, this keto vanilla cake is just like a classic yellow cake! Sugar free, gluten free, paleo and low carb.
Provided by Arman
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
- In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
- In a stand mixer or hand mixer, cream your butter and sugar until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
- Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
- Once cool, frost the cakes with your favorite vanilla frosting.
Nutrition Facts : ServingSize 1 slice, Calories 172 kcal, Carbohydrate 5 g, Protein 4 g, Fat 16 g, Sodium 209 mg, Fiber 3 g
THE BEST KETO CHOCOLATE CAKE RECIPE
The BEST keto chocolate cake recipe! This low carb almond flour chocolate cake is rich, moist, and decadent, yet EASY to make in one bowl.
Provided by Maya Krampf
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
- In a large bowl, beat together the allulose and butter, until fluffy.
- Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
- Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
- Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
- Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
- Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.
Nutrition Facts : Calories 478 kcal, Carbohydrate 10.3 g, Protein 7.9 g, Fat 48.6 g, SaturatedFat 5.2 g, Cholesterol 65.5 mg, Sodium 85.5 mg, Fiber 5.1 g, Sugar 3.2 g, ServingSize 1 serving
KETO POUND CAKE WITH SUGAR FREE ICING (2G CARBS)
Steps:
- Preheat your oven to 175C/350F. Prepare an 8in loaf tin by lining with parchment paper.
- Place the almond flour, coconut flour, sweetener, and baking powder in a large mixing bowl. Mix well.
- Add the butter, eggs, sour cream, milk and vanilla. Mix into a batter.
- Pour into your prepared loaf tin.
- Bake for 50 minutes-1 hour, until an inserted skewer comes out clean.
- Leave to cool in the tin for 20 minutes before turning out onto a cake rack.
- When the cake has cooled, mix together the glaze ingredients and pour over the cake.
- Serve straight away, or wait until the glaze has hardened.
Nutrition Facts : Calories 206 kcal, Carbohydrate 4 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 41 mg, Fiber 2 g, Sugar 1 g, ServingSize 60 g
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- In a bowl, combine almond flour, coconut flour, baking powder, xanthan gum and salt. Mix well and set aside.
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- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round springform pan with parchment paper.
- Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered erythritol, and vanilla extract, until smooth.
- Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with chopped pecans (optional) if desired.
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- Using a handheld or standing mixer, beat butter and Swerve Granular until fully incorporated. Scrape the sides of the bowl, then beat in the eggs, one at a time, scraping the bowl after each addition. Beat in the vanilla extract.
- On low speed, beat half of the flour mixture into the egg mixture. Then add half of the milk and beat until combined. Repeat this process and do not overbeat. The batter will be thick.
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From carbmanager.com
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- Preheat an oven to 350 F. Prepare a 8” round cake pan by spraying it with cooking spray Combine the dry ingredients together (almond flour, 1 cup Swerve, baking powder and kosher salt).
- Melt the butter in a microwave safe bowl. Add this to the dry ingredients along with the vanilla extract and the eggs. Mix slightly.
- Pour cake batter into prepared cake pan and bake for 35 minutes until cake is puffed and cooked through. You can insert a toothpick into the center of the cake; if it comes out clean it is done. It is hard to overbake this cake. Remove from the oven and allow to cool completely in the pan before unmolding. To unmold, run a paring knife around the edges, place a plate on top of the cake pan and flip it to remove it.
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From ketosummit.com
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- Pour the mixture into a microwaveable mug or cup and microwave on high power for around 90 seconds (the exact timing may differ).
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- Preheat oven to 350 degrees and line 2 or 3 8-inch baking pans with parchment paper and grease with oil.
- Set out butter to bring to room temperature. See the link below for a quick way to bring to room temperature. In a separate bowl, cover the 10 eggs with warm water and set aside so they come to room temperature.
- In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, sea salt, baking soda, and baking powder. Break up any clumps with your fingers.
- In a large mixing bowl, beat the room temperature butter and sweetener until light and fluffy. It may seem crumbly at first but keep beating until smooth, up to 5 minutes. Scrape down the sides with a rubber spatula if needed.
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- Divide the eggs into two separate bowls. Beat egg yolks with an electric mixer with melted butter, vanilla extract and heavy cream. Add coconut flour mixture in and mix well.
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- Stir together the dry ingredients in a bowl - almond flour, coconut flour, baking powder, sweetener. Take care to break up any lumps.
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- Preheat the oven to 350 degrees F.Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
- Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 3 minutes until light and fluffy. Turn the mixer to low and slowly add the powdered sweetener, vanilla extract, and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
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- Preheat oven to 160°C (325°F). Grease a 9-inch round cake pan with coconut oil or butter. Cut out a piece of parchment paper into a 9-inch circle and stick it to the bottom of the pan. Grease the paper and pan sides again. These steps prevent the cake from stick to the pan. Set aside.
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From recipes.cookingpoint.net
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