Description
This Keto Cake is a delicious low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond and coconut flours, this moist and fluffy cake is sweetened naturally with monk fruit allulose blend and topped with a smooth cream cheese frosting. Ideal for celebrations or indulgent treats without the sugar spike.
Ingredients
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
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 ensure easy removal of the cakes after baking.
- 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 fluffy and well-combined, creating a creamy base for the cake batter.
- Add Eggs, Milk, and Vanilla: Beat in the eggs one at a time to incorporate fully, then add the unsweetened almond milk and vanilla extract, mixing until everything is smooth and homogeneous.
- Combine Dry Ingredients: Gradually beat in the almond flour, coconut flour, baking powder, and sea salt until the batter is smooth and even, being careful not to overmix.
- Bake the Cake Layers: Divide the cake batter evenly among the three prepared pans, smoothing the tops with a spatula. Bake for 18-22 minutes, or until the tops are lightly golden and spring back when touched gently.
- Prepare the Frosting: While the cakes are baking and cooling, beat together the softened cream cheese, unsalted butter, powdered monk fruit allulose blend, and vanilla extract in a large bowl until smooth and creamy.
- Cool and Assemble: Allow the cake layers to cool completely to room temperature before assembling. Frost between each layer and cover the top and sides of the cake evenly with the cream cheese frosting. Optionally, garnish with chopped pecans for added texture and flavor.
Notes
- Ensure all dairy ingredients are at room temperature for better mixing and texture.
- Do not substitute regular granulated sweetener in the frosting as it may not dissolve properly.
- For the best keto-friendly results, use almond and coconut flours specifically designed for keto baking.
- Do not overbake the cake layers to maintain a moist texture.
- Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
- Chopped pecans on top are optional but add a nice crunch and complement the cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American