THE ULTIMATE KETO VANILLA CAKE | PERFECT FOR ANY SPECIAL OCCASIONS!

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Coconut flour (https://amzn.to/3KogAaS)
Almond flour (https://amzn.to/3Jww3Dt)
Monk fruit (https://amzn.to/3XGZlnT)
Allulose (https://amzn.to/3yVcJLs)
8-inch round pans (https://amzn.to/3YWQlfa)

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OMG! This layered vanilla cake is so decadent. If you are looking for something special for any celebration or even just to treat yourself, this is it. The texture is so soft and moist with a delicious vanilla flavor, and I love the butter and cream cheese frosting as it has a combination of sweet and savory taste. Plus, it is easier to frost as the texture is much more stable and lasting than buttercream or whipped cream. Guiltfree and delicious, you have got to try this!

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 12]
NUTRITION INFO PER SERVING (WITH FROSTING)
Total Carb = 4.2 g
Dietary Fiber = 1.7 g
Net Carb = 2.5 g
Calories = 390
Totat Fat = 38.3 g
Protein = 8 g

DRY INGREDIENTS
Almond flour = 240 g / 2 cups
Coconut flour = 60 g / 1/2 cup
Other flour options:
1. Coconut flour = 120 g / 1 cup
2. Almond flour = 480 g / 4 cups
Baking powder = 8 g / 2 tsp
Baking soda = 4 g / 1 tsp (This amount did not produce any unpleasant taste as it is masked by the coconut flour and vanilla extract. However, if you are highly sensitive to baking soda taste, you can reduce to 1/2 tsp. The addition of baking soda does make the cake a lot softer, but you can omit it if you wish.)
Salt = 4 g / 1 tsp
Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener. This is a reduced amount to balance with the sweetness from the frosting. If you are not doing the frosting, you need to increase the sweetener between 80 to 120 g depending on your preference.)

WET INGREDIENTS
Whole Eggs = 6 large (345 g)
Whipping Cream = 380 ml / 1 1/2 cups + 1 tbsp (OR Yogurt/Sour/Coconut Cream)
Unsalted Melted Butter = 120 g / 1/2 cup (OR any keto friendly oil)
Vanilla Extract = 15 ml / 1 tbsp

DAIRY FREE OPTION
You can replace the whipping cream with any keto friendly milk. However, due to the differences in consistency, you need to reduce the amount by 15% and increase the fat (i.e. the butter or oil) by 70%.

INGREDIENTS FOR FROSTING
Unsalted Butter (softened) = 150 g / 2/3 cup
Cream Cheese (softened) = 337 g / 1 1/2 cups
Powdered sweetener = 120 g / 1 cup (I used powdered Allulose so that it won't taste grainy when chilled but you can use any keto friendly powdered sweetener)
Salt = 1/4 tsp
Vanilla extract = 15 ml / 1 tbsp

DIRECTIONS FOR THE CAKE
1. Preheat the oven at 340F or 170C.
2. In a big bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter is smooth and moderately thick.
4. In the video, I used 3x8 inch (20 cm) pans, greased and lined with parchment paper at the bottom. Divide the batter equally into the 3 pans and spread evenly.
5. Bake for about 15 minutes or until a toothpick comes out clean.
6. Meanwhile, make the frosting.
7. Use a handheld mixer to beat the softened cream cheese and butter until smooth and creamy. Add the powdered sweetener, salt, vanilla extract and mix until smooth and creamy. Chill in the fridge until the cake is completely cooled.
8. Once the cake is completely cooled, spoon the cream onto the first layer of cake and spread evenly. Repeat the same for the second and third layer of cakes. Then frost the side of the cake and smoothen with an offset spatula. Then use a cake scraper with teeth edge to create a super simple design for the sides. Decorate with berries and dust with powdered sweetener.
9. The cake can be kept in the fridge for up to a week.

NOTE
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Music by https://www.epidemicsound.com

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