Vanilla Cake with Cream Cheese Frosting
Have your cake and be in keto too! Made a birthday cake today(yesterday was my birthday) and it is delicious!! It may not win a beauty contest but it does taste amazing.
Keto Kake with Cream Cheese Frosting
Makes 16 Servings
1 Serving: 369 Calories, 35g Fat, 5g Carbs, 9g Protein
1 cup erythritol (I use a granular sugar substitute like swerve)
3/4 cup Butter (softened)
8 large Eggs
1/2 cup unsweetened almond milk or flaxmilk
2 ½ Tbsp Vanilla Extract
3 cup Almond Flour
1/2 cup Coconut Flour
2 1/2 Tbsp Baking Powder
Cream cheese frosting
15 oz Cream cheese (softened)
1/3 cup Butter (softened)
2/3 cup Powdered Sweetener (adjust to taste I prefer Swerve)
2 Tbsp Vanilla Extract
2 Tbsp Heavy Whipping Cream
Preheat the oven to 350 degrees F. Line the bottom of a 9" round spring form pan with parchment paper.
In a large bowl, beat together the sweetener and butter, until fluffy.
Beat in the eggs, one at a time, then the almond milk and vanilla extract.
Beat in the almond flour, coconut flour, and gluten-free baking powder.
Transfer 1/2 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/2 of the dough.
Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered sweetener, heavy whipping cream, 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.