Keto Cake (Very Moist, Easy Recipe) Recipe
This keto cake recipe is a rich, moist, and sweet low-carb dessert perfect for birthdays or any celebration. With just 2g net carbs per slice, it features a fluffy almond and coconut flour base topped with a luscious cream cheese frosting, ensuring a delicious treat that fits perfectly into a ketogenic lifestyle.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Keto Cake:
- 1 cup Besti Monk Fruit Allulose Blend
- 3/4 cup Unsalted butter (softened)
- 8 large Eggs (at room temperature)
- 1/2 cup Unsweetened almond milk (at room temperature)
- 1 tbsp Vanilla extract
- 3 cup Wholesome Yum Blanched Almond Flour
- 1/2 cup Wholesome Yum Coconut Flour
- 1 1/2 tbsp Baking powder
- 1/4 tsp Sea salt
Cream Cheese Frosting:
- 32 oz Cream cheese (softened)
- 1/3 cup Unsalted butter (softened)
- 2/3 cup Besti Powdered Monk Fruit Allulose Blend (adjust to taste; regular granulated not recommended)
- 1 tsp Vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line the bottoms of three 9-inch (23-cm) round springform pans with parchment paper to prevent sticking and ensure easy removal.
- Mix Butter and Sweetener: In a large bowl, use a hand mixer to beat together the softened butter and Besti Monk Fruit Allulose Blend until the mixture is light and fluffy, which helps create a soft texture in the cake.
- Add Eggs, Milk, and Vanilla: Beat in the eggs one at a time to ensure they’re fully incorporated. Then add the almond milk and vanilla extract, mixing well to create a smooth batter.
- Incorporate Dry Ingredients: Gradually beat in the blanched almond flour, coconut flour, baking powder, and sea salt. Continue mixing until the batter is smooth and even, ensuring no lumps remain.
- Divide and Bake: Evenly divide the batter among the three prepared pans. Use a spatula to smooth the tops for an even bake. Bake in the preheated oven for 18-22 minutes, or until the tops are lightly golden and a gentle spring back to touch.
- Prepare the Frosting: While the cake layers bake and cool, prepare the frosting. In a large bowl, beat together the softened cream cheese, butter, powdered monk fruit blend, and vanilla extract until smooth and creamy.
- Cool and Assemble: Allow the cake layers to cool completely to room temperature on a wire rack. Once cool, layer the cakes with frosting in between, then frost the top and sides evenly.
- Optional Garnish: Garnish the finished cake with chopped pecans or your preferred toppings to add texture and flavor.
Notes
- Ensure eggs and almond milk are at room temperature to achieve a better batter consistency.
- Do not substitute granulated sweetener for the powdered monk fruit blend in the frosting to prevent graininess.
- Use parchment paper to line pans for easy cake removal and to prevent sticking.
- Cool cake layers completely before frosting to avoid melting the frosting.
- Chopped pecans on top are optional but add a nice crunch and flavor contrast.
- Store the cake refrigerated due to cream cheese frosting and consume within 3-5 days for best freshness.
