| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Passive Time | 55 minutes |
| Servings |
servings
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Ingredients
Keto Vanilla Cake
- 8 eggs
- 1 cup low carb sweetener Erythritol or monk fruit sweetener
- 3/4 cup butter melted
- 1 tbsp Vanilla Extract
- 3 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 tsp baking powder
Mascarpone Cheese Frosting
- 16 0z mascarpone cheese
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1/2 cup powdered sweetener
Ingredients
Keto Vanilla Cake
Mascarpone Cheese Frosting
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Instructions
Keto Vanilla Cake
- First, warm up your oven at 350ºF (177ºC). While it’s preheating, line the bottom of an 8-inch round springform pan (I like this one with parchment paper).
- Next, get out your mixing bowl and add your erythritol and butter. Beat them together until they are nice and fluffy.
- Beat in the eggs, one at a time, and vanilla extract.
- Beat in the almond flour, coconut flour, and gluten-free baking powder.
- Divide batter into the two prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
Mascarpone Cheese Frosting
- Meanwhile, make the frosting. Beat together the mascarpone cheese, powdered erythritol, and vanilla extract. Add heavy cream and beat until smooth.
Assembly
- Let the cake layers cool separately to room temperature before stacking.
- Place one cake layer on a cake stand or serving plate. Spread 1/4 of the frosting over the cake. Layer with the chopped strawberries and spread 1/4 of the frosting over the strawberries.
- Place the other cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill in an airtight container in the refrigerator for at least 4 hours.
- Before serving, decorate with fresh berries and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days.