Keto Vanilla Birthday Cake – Gluten-Free Sugar-Free
This Keto Vanilla Birthday Cake is super moist, fluffy, and delicious. Covered in vanilla mascarpone cheese frosting, this vanilla cake is really the best.
Servings Prep Time
16servings 25minutes
Cook Time Passive Time
30minutes 55minutes
Servings Prep Time
16servings 25minutes
Cook Time Passive Time
30minutes 55minutes
Keto Vanilla Cake
  • 8 eggs
  • 1cup low carb sweetenerErythritol or monk fruit sweetener
  • 3/4cup buttermelted
  • 1tbsp Vanilla Extract
  • 3cup almond flour
  • 1/2cup coconut flour
  • 1 1/2tsp baking powder
Mascarpone Cheese Frosting
  • 160z mascarpone cheese
  • 1cup Heavy Cream
  • 1tsp Vanilla Extract
  • 1/2cup powdered sweetener
Keto Vanilla Cake
  1. 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).
  2. Next, get out your mixing bowl and add your erythritol and butter. Beat them together until they are nice and fluffy.
  3. Beat in the eggs, one at a time, and vanilla extract.
  4. Beat in the almond flour, coconut flour, and gluten-free baking powder.
  5. 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
  1. Meanwhile, make the frosting. Beat together the mascarpone cheese, powdered erythritol, and vanilla extract. Add heavy cream and beat until smooth.
  1. Let the cake layers cool separately to room temperature before stacking.
  2. 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.
  3. 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.
  4. 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.

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