HOW TO MAKE KETO VANILLA BIRTHDAY CAKE - MOIST, FLAVORFUL & DELICIOUS WITH VANILLA BUTTERCREAM

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[Total Servings = 12]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total Carb = 2.3 g
Dietary Fiber = 0.5 g
Net Carb = 1.8 g
Calories = 186
Total Fat = 18.5 g
Protein = 3.6 g

[Total Servings = 12]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 7.2 g
Dietary Fiber = 2.9 g
Net Carb = 4.3 g
Calories = 340
Total Fat = 31 g
Protein = 9.2 g

[Total Servings = 12]
NUTRITION INFO PER SERVING (VANILLA BUTTERCREAM)
Total Carb = 0.3 g
Dietary Fiber = 0
Net Carb = 0.3 g
Calories = 298
Total Fat = 33.6 g
Protein = 0.5 g

DRY INGREDIENTS
Coconut flour = 120 g / 1 cup (OR Almond flour = 480 g / 4 cups)
Baking Powder = 14 g / 1 tbsp
Monk fruit = 50 g / 1/4 cup (Note: This small amount is to balance out the sweetness from the frosting. If you are not doing frosting, you need to increase the sweetener to 120 to 150 g.
Salt =4 g / 1 tsp

WET INGREDIENTS
Whipping Cream = 320 ml / 1.3 cups (Note: You can also use coconut cream, yogurt or sour cream.)
Eggs = 6 large whole eggs
Melted Unsalted Butter = 120 ml / 1/2 cup (Note: You can also use coconut or olive oil)
Vanilla Extract = 13 g / 1 tbsp (Note: You can add more for a stronger flavor)

FOR NON-DAIRY OPTION
1. You can replace the whipping cream with the same amount of coconut cream.
2. You can also replace the whipping cream with 290 ml / 1.2 cups of Pea or Almond Milk but the coconut or olive oil needs to be increased from 120 ml to 160 ml.

INGREDIENTS FOR VANILLA BUTTERCREAM FROSTING
Unsalted Butter (room temperature) = 450 g / 2 cups
Allulose Powdered Sweetener = 200 g / 1 1/2 cups (Note: It's best to use Allulose as it will not crystallize when chilled. If you do not have Allulose then you can use any other Keto friendly sweetener)
Whipping Cream = 120 ml / 1/2 cup
Salt = 4 g / 1 tsp
Vanilla Extract = 13 g / 1 tbsp
(NOTE: For a non-dairy version, you may try using vegan butter, but I have not personally tried it yet. You can replace the whipping cream with pea or almond milk at 100 ml)

DIRECTIONS FOR CAKE
1. Preheat the oven to 340 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In another bowl, add all the dry ingredients and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until the batter is smooth and thick.
5. Pour the batter into 2 x 8- or 9-inch greased pans lined with parchment paper at the bottom. Weigh and divide the batter equally.
6. Bake at the middle rack for 20 mins or until a wooden skewer comes out clean.
7. Cool the cakes for 10 minutes before removing from pan.
8. Remove the cakes from the pans and let them cool completely upside down on a wire rack.
9. Meanwhile, prepare the vanilla buttercream.

DIRECTIONS FOR VANILLA BUTTERCREAM FROSTING
1. Beat the butter until light and fluffy.
2. Then add the powdered sweetener and beat to combine.
3. Add the whipping cream, salt, vanilla extract and beat until well combined.

DIRECTIONS FOR ASSEMBLING AND FROSTING THE CAKE
1. Place one layer of the cake on a cake tray upside down.
2. Spoon some buttercream onto the top of the cake and spread evenly.
3. Top with the second layer of cake. Make sure both cakes are even to prevent a lopsided cake.
4. Spread some buttercream evenly on the top and sides of the cake. The frosting does not have to look perfect but because we are creating waves with the frosting, we need to have thicker layer of the frosting.
5. Use the back of a spoon to create waves at the sides and top of the cake as seen in the video.
6. Decorate with whole strawberries or sugar free sprinkles.
7. Chill the cake for 30 minutes before slicing.