Vanilla keto almond flour cake

Keto 457 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Vanilla keto almond flour cake
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 55
  • Calories: -
  • Difficulty: Easy
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Soft cake with cream is a great recipe not only for an everyday keto dessert, but also for a festive table. The cake is sugar free and contains only 3 grams of net carbs per serving.

Ingredients

Directions

  1. Preheat the oven to 160C. Brush a 23 cm round baking pan with coconut oil or butter. If you are worried about the crust burning, lay the parchment on the bottom and grease it with oil again.
  2. In a large bowl, beat eggs with sweetener, butter and vanilla. Whisk with a whisk or fork for a minute, until the ingredients combine.
  3. Add almond flour and baking powder and beat again until smooth.
  4. Transfer the vanilla cake dough to the prepared pan.
  5. Bake for 20-25 minutes in a preheated oven. The cake is ready when a wooden skewer inserted in the middle of the cake comes out dry or with a little crumbs.
  6. Chill the cake for 5 minutes in the pan, then move the cake to a cooling rack or flat dish. Refrigerate for 1 or 2 hours before adding the frosting.
  7. Preparation of the base (second cake)
  8. Repeat the preparation of the crust (steps 1-6) to prepare the second layer.
  9. Making the buttercream frosting
  10. Add softened butter and vanilla to the mixing bowl with a mixer. Mix at high speed until a smooth, smooth and airy oil forms.
  11. Reduce the speed of the mixer to a low speed and gradually add the powdered sweetener, half a cup at a time. When all of the sweetener has been added, stir on medium speed for 2 minutes, until it forms a fluffy cream.
  12. Add the cream and continue whisking for 1 minute to combine the ingredients.
  13. Spread the icing between the 2 layers of the cake, top and sides, using a spatula.
  14. Place the cake in the refrigerator for 2 hours to set the frosting.
  15. If you wish, you can decorate the top of the cake with colored pastry sprinkles or berries.
  16. Store leftover cake for up to 4 days in the refrigerator or freeze cut cake in an airtight container. Thaw before serving at room temperature.

Vanilla keto almond flour cake



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 55
  • Calories: -
  • Difficulty: Easy

Soft cake with cream is a great recipe not only for an everyday keto dessert, but also for a festive table. The cake is sugar free and contains only 3 grams of net carbs per serving.

Ingredients

Directions

  1. Preheat the oven to 160C. Brush a 23 cm round baking pan with coconut oil or butter. If you are worried about the crust burning, lay the parchment on the bottom and grease it with oil again.
  2. In a large bowl, beat eggs with sweetener, butter and vanilla. Whisk with a whisk or fork for a minute, until the ingredients combine.
  3. Add almond flour and baking powder and beat again until smooth.
  4. Transfer the vanilla cake dough to the prepared pan.
  5. Bake for 20-25 minutes in a preheated oven. The cake is ready when a wooden skewer inserted in the middle of the cake comes out dry or with a little crumbs.
  6. Chill the cake for 5 minutes in the pan, then move the cake to a cooling rack or flat dish. Refrigerate for 1 or 2 hours before adding the frosting.
  7. Preparation of the base (second cake)
  8. Repeat the preparation of the crust (steps 1-6) to prepare the second layer.
  9. Making the buttercream frosting
  10. Add softened butter and vanilla to the mixing bowl with a mixer. Mix at high speed until a smooth, smooth and airy oil forms.
  11. Reduce the speed of the mixer to a low speed and gradually add the powdered sweetener, half a cup at a time. When all of the sweetener has been added, stir on medium speed for 2 minutes, until it forms a fluffy cream.
  12. Add the cream and continue whisking for 1 minute to combine the ingredients.
  13. Spread the icing between the 2 layers of the cake, top and sides, using a spatula.
  14. Place the cake in the refrigerator for 2 hours to set the frosting.
  15. If you wish, you can decorate the top of the cake with colored pastry sprinkles or berries.
  16. Store leftover cake for up to 4 days in the refrigerator or freeze cut cake in an airtight container. Thaw before serving at room temperature.

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