Do you miss your favorite cake now that you’re on the keto diet? Try this low carb vanilla cake, which is just as delicious as the original one but won’t kick you out of ketosis since it uses low carb baking ingredients.
The cake is made even more delicious with cream cheese pecan frosting, also made from low carb ingredients.
Ingredients for Low Carb Baking
Low carb baking is different from traditional baking. You must be familiar with low carb flour alternatives to replace wheat flour and other ingredients that are high in carbs.
For instance, this low carb vanilla cake uses coconut flour, although you can also use almond flour. These are the two most common ones used as a replacement for wheat flour. Other options include ground psyllium husk powder, flaxseed meal and chia flour.
Substituting Flours
When it comes to low carb baking, one of the most common questions is whether it’s possible to substitute almond flour for coconut flour or vice versa. Yes, it is possible, but not in equal amounts.
For instance, this low carb vanilla cake recipe requires just one cup of coconut flour. But if you prefer almond flour, you will need four cups or about 480 grams. The reason for this is that coconut flour is much more absorbant than almond flour. Depending on the brands, the amounts may have to be adjusted.
More Delicious Low Carb Recipes
Another delicious cake recipe for you to try is this Keto Coconut Cake with Pecans. I’m sure that even people who are not following a low carb diet will love the delightful coconut flavor and moist texture.
If it’s pecans you love then do try this recipe for Keto Pecan Pie. It’s easy to make and just as good as the carb laden ones. Or perhaps you fancy some pecan ice cream. This Butter Pecan Keto Ice Cream does not need any churning. You make it in a Mason Jar.
Recipe Notes
I’ve tweeked the original recipe as I usually do to include organic ingredients where possible as this makes for a healther cake.
For the zero carb sweetners you can use whatever you have to hand or what you usually use. If you are new to low carb baking then you may want to consider Allulose or Monk Fruit sweeteners.
Related reading: What is Allulose Sweetener and is it Keto?
Low Carb Vanilla Cake with Cream Cheese Pecan Frosting
Here’s the recipe from Elsie Tan for the low carb vanilla cake with cream cheese pecan frosting.
Dry Ingredients
- 1 cup (120 grams) organic coconut flour OR 4 cups (480 grams) organic almond flour.
- 3 tsp (12 grams) gluten free baking powder
- 1 tsp (4 grams) baking soda
- ½ tsp Redmond Real Sea Salt
- ¼ cup (50 gram) monk fruit or any keto-friendly sweetener
Wet Ingredients
- 6 large organic/pastured eggs
- 1 ½ cups (380 ml) organic whipping cream
- ½ cup (120 grams) unsalted grass-fed butter, melted
- 1 tbsp (15 ml) natural organic vanilla extract
Ingredients for the Cream Cheese Pecan Frosting
- ½ cup (113 grams) unsalted grass-fed butter, softened
- 1 cup (225 grams) organic cream cheese, softened
- 1 cup (120 grams) powdered sweetener such as Allulose
- ⅛ tsp Redmond Real Sea Salt
- 2 tsp (10 ml) natural vanilla extract
- 1 cup (125 grams) organic roasted pecans, chopped
Directions for the Low Carb Vanilla Cake
1. Preheat oven to 350°F/180°C.
2. Line a 9×13 inch baking pan with non bleached parchment paper.
3. Mix all dry ingredients in a large bowl until well combined.
4. Add the wet ingredients and whisk well until the batter is smooth and thick.
5. Put the batter into the pan and spread evenly.
6. Place on the middle rack of the preheated oven for about 20 min until a toothpick comes out clean.
7. Remove from the oven and allow to cool.
Directions for the Cream Cheese Pecan Frosting
1. With the use of a spatula work the softened cream cheese until creamy, then add the softened butter. Mix well until creamy.
2. Add the powdered sweetener, vanilla extract, and salt. Mix well until the mixture becomes smooth and creamy.
3. Place in the fridge to chill.
4. Once the cake is cooled, spread the cream cheese pecan frosting onto the top of the cake and spread evenly.
6. Sprinkle the chopped pecans on the top of the cake and press them down lightly so they stick to the frosting.
7. Cut into 24 slices, and serve.
You can store the low carb vanilla cake in the fridge for up to a week.
Here’s Elsie’s video demo of this delicious recipe:
