Don’t worry about overloading on sugar for a special occasion. This 3 layer low carb Keto Vanilla Cake will satisfy any craving.

If you have a loved one who is on a low carb diet or following the Keto diet, this is the birthday cake for them!

Three layers of homemade white cake with a low carb sweetener, low carb flours and frosting that is Keto friendly. Use our tips and ingredients suggestions for a moist cake that is stackable and customizable!

Low Carb Vanilla Cake with fresh berries

How do you sweeten a low carb cake?

For a great low carb sweeter, use Lakanto Monkfruit Sweetener. This is a cup-for-cup alternative to regular granulated sugar There are other Low Carb Sweetener available like Swerve and Pyure which are also 1:1 sugar replacement, but we prefer Lakanto.

Whatever low carb sweetener you choose, make sure that they are an exact 1:1 sugar replacement or else the sweetness will be off balanced.

What flour is best for keto baking?

For Keto baking, the only two flour options available are almond flour and coconut flour. Unfortunately, they cannot be interchanged as coconut flour behaves very differently than almond or any other nut flour.

Coconut flour is extremely absorbent, needs a lot of liquid ingredients and little goes a long way. Almond flour provides a wonderful texture and flavor but can be dry can crumbly. I found using both flours gives the best texture and moistness. The amount of coconut flour is minimal so that there is no distinct coconut flavor. However, it provides a much needed moisture to the cake, as it soaks up all the liquid ingredients.

How to Make Keto Vanilla Cake

To prep for this cake, preheat the oven to 350º Fahrenheit. Generously grease and flour 3 6-inch round cake pans and line it with parchment paper. If you’d like, you can use 2 8″ round cake pans.

Also, if you want a foolproof way for your cakes to come out cleanly, use our homemade cake release!

In a bowl, combine almond flour, coconut flour, baking powder, xanthan gum and salt. Mix well and set aside.

In a large bowl combine the butter and sweetener. Cream it together with an electric beater until light and fluffy. .
Add the eggs, one at a time and beat for a minute after each addition.
Add the almond milk and the vanilla extract. The mixture will look like a curdled mess but don’t worry…it will all come together.

Gradually add the flour mixture and fold it in. Once all the flour is incorporated, beat on high for a minute.

Divide the cake batter between the three prepared pans.
Bake for 30 to 35 minutes at 350º Fahrenheit oven or until a toothpick inserted in the middle comes out clean.
Place the cake pan on a wire rack and let the cake cool in the pan for 20 minutes. Gluten free cakes are very fragile when warm. So let it cool in the pan. Take it out of the pan after 20 minutes and let it cool completely for couple of hours before frosting.

What about the frosting?

For the frosting, you can make either our low carb vanilla frosting or our keto cream cheese frosting. Either would go well on this cake!

You’ll need about 3 cups of frosting to frost each layer and the outside of this cake. Plus you’ll have a tiny bit leftover for decorating the top.

Is this cake gluten free?

Because all Keto cakes avoid regular flour, they all are gluten free as well. To give them structure we use xanthan gum. But a little of this goes a long way and you should always stick to the measurement given in the recipe. Too much xanthan gum changes the flavor and taste of the cakes.

slice of Low Carb Vanilla Cake on a plate

How to Decorate a Low Carb Birthday Cake

Because this is a Keto vanilla cake for a birthday (or any other celebration cake), I decorated with assorted berries, which are low carb and the only fruits allowed in the Keto Diet. These fresh berries give it a pop of colors and are SO easy to decorate with. You could also decorate with assorted nuts.

Note: Sugary sprinkles are an absolute no-no in Keto diet.

You might also love our keto carrot cake!

Low Carb Vanilla Cake with blueberries and raspberries

3 Layer Keto Vanilla Cake

4.62 from 13 votes

Don't worry about overloading on sugar for a special occasion. This 3 layer low carb Keto Vanilla Cake will satisfy any craving.

Servings 10

Prep Time 15

Cook Time 35

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Ingredients

2 cups almond flour
4 tablespoons coconut flour
2 teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
1 cup salted butter
¾ cup low carb sweetener (we prefer Lakanto Monk Fruit)
4 large eggs
1 tablespoon vanilla extract
½ cup almond milk or coconut milk
3 cups keto vanilla buttercream frosting
assorted berries to decorate (optional)

Instructions

Preheat the oven to 350º Fahrenheit. Generously grease and flour 3 6-inch round cake pans and line it with parchment paper. (or use 2 8" round cake pans)
In a bowl, combine almond flour, coconut flour, baking powder, xanthan gum and salt. Mix well and set aside.
In a large bowl combine the butter and sweetener. Cream it together with an electric beater until light and fluffy. .
Add the eggs, one at a time and beat for a minute after each addition.
Add the almond milk and the vanilla extract. The mixture will look like a curdled mess but don’t worry…it will all come together.
Gradually add the flour mixture and fold it in. Once all the flour is incorporated, beat on high for a minute.
Divide the cake batter between the three prepared pans.
Bake for 30 to 35 minutes at 350º Fahrenheit oven or until a toothpick inserted in the middle comes out clean.
Place the cake pan on a wire rack and let the cake cool in the pan for 20 minutes. Gluten free cakes are very fragile when warm. So let it cool in the pan. Take it out of the pan after 20 minutes and let it cool completely for couple of hours before frosting.
Slather ¾ cup of our Keto Vanilla Buttercream Frosting on one layer of the cake. Place the other layer on top and again slather ¾ cup of the frosting. Add the final cake layer on top and and use the remaining frosting to cover the top and around the cake.
Decorate with assorted berries on top (optional).
Slice and enjoy.
Keep the leftovers, tightly covered in the fridge.