Delicious Protein-Packed Keto Vanilla Cake

Here’s my go-to keto vanilla cake recipe, with a moist, tender crumb and just the right amount of sweetness. I’ve tested different low-carb flours and sweeteners to create a cake that tastes just like the traditional version.

This cake has become a regular at our family celebrations, even with guests who don’t follow a keto diet. I often bake an extra one to keep in the freezer for when those cake cravings hit. Because let’s be honest – sometimes you just need a slice of cake, even on keto!

What Kind of Almond Flour Should I Use?

For a keto vanilla cake, you’ll want to use blanched almond flour rather than almond meal – this is really important for getting that fine, cake-like texture. Blanched almond flour is made from almonds that have had their skins removed and been ground into a super-fine powder, which gives your cake a smoother, more traditional texture. Regular almond meal, which is coarser and includes the almond skins, will make your cake more dense and grainy. When shopping, look for packages specifically labeled as “fine” or “superfine” blanched almond flour – brands like Bob’s Red Mill or Anthony’s are good options. Just make sure to give your flour a quick sift before using it to remove any lumps, which can create dense spots in your cake.

Options for Substitutions

Making this keto cake but missing some ingredients? Here are some helpful swaps you can try:

• Almond flour: You can swap almond flour with sunflower seed flour in equal amounts if you have nut allergies. Coconut flour is NOT a good substitute as it absorbs too much liquid and would completely change the recipe.
• Whey protein powder: Egg white protein powder works perfectly here, or you can use any unflavored keto-friendly protein powder. This ingredient helps with texture and can’t be skipped.
• Swerve Sweetener: Other granulated sugar substitutes like monk fruit sweetener, allulose, or erythritol can work – just make sure to check the conversion chart as sweetness levels vary between brands.
• Nut milk: Any unsweetened non-dairy milk works great – try coconut milk, macadamia milk, or even heavy cream mixed with water (half and half).
• Butter: You can use coconut oil or ghee instead. If using coconut oil, make sure it’s soft but not melted for the best texture.
• Sugar-free sprinkles: These are optional for decoration – you can skip them or use crushed nuts, unsweetened coconut flakes, or sugar-free chocolate shavings instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making keto vanilla cake is getting the right texture, as almond flour behaves very differently from regular flour – make sure to measure your almond flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag which can lead to over-packing.

Room temperature ingredients are crucial for this recipe, so take your eggs and butter out of the fridge at least an hour before baking – cold ingredients can cause the batter to separate and result in a dense, heavy cake.

When mixing the batter, avoid over-beating once you’ve added the almond flour as this can make your cake tough and heavy – instead, fold the dry ingredients gently until just combined.

A common mistake is opening the oven door too early during baking, which can cause the cake to sink in the middle, so resist the urge to peek until at least 25 minutes into baking time, and always test for doneness with a toothpick in the center.

What to Serve With Keto Vanilla Cake?

This keto vanilla cake pairs wonderfully with a hot cup of coffee or unsweetened tea, making it perfect for an afternoon treat or dessert. A dollop of sugar-free whipped cream or a scoop of keto-friendly ice cream on the side adds an extra special touch without breaking your carb count. For a refreshing contrast, try serving it with some fresh berries like strawberries, raspberries, or blackberries – they’re naturally lower in carbs and add a nice pop of color to your plate. If you’re hosting a party, consider offering both regular and sugar-free options for your coffee or tea service to accommodate all your guests.

Storage Instructions

Counter Storage: Your keto vanilla cake will stay fresh at room temperature for up to 2 days when stored in an airtight container. If your kitchen is warm, it’s better to pop it in the fridge since the buttercream can get soft. Just make sure to keep it covered to prevent it from drying out.

Refrigerate: This cake keeps really well in the fridge for up to a week. Place it in a covered container or wrap it well. The almond flour keeps it nice and moist, even when chilled. Let it sit at room temperature for about 30 minutes before serving to let the buttercream soften up a bit.

Freeze: Want to plan ahead? You can freeze this cake for up to 3 months! Wrap individual slices or the whole cake well in plastic wrap, then aluminum foil. When you’re ready to enjoy it, thaw overnight in the fridge. The texture stays surprisingly good, though the buttercream might need a quick stir to get back to its creamy consistency.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 100-120 g
• Fat: 200-220 g
• Carbohydrates: 80-100 g

Ingredients

For the cake:

• 2 1/2 cups finely ground almond flour
• 1/2 cup whey or egg white protein powder
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup softened butter
• 3/4 cup granulated swerve
• 3 large eggs at room temperature
• 1 tbsp pure vanilla extract
• 1/2 cup plain nut milk

For decorating:

• 1 1/4 recipe swiss meringue buttercream
• Sugar free sprinkles

Step 1: Prepare the Pans and Oven

Preheat your oven to 350°F (175°C).

Grease two 8-inch round metal baking pans thoroughly, including the sides.

Next, line the bottoms with parchment paper and grease the parchment as well to ensure your cakes release easily after baking.

Step 2: Mix the Dry Ingredients

• 2 1/2 cups finely ground almond flour
• 1/2 cup whey or egg white protein powder
• 1 tbsp baking powder
• 1/4 tsp salt

In a medium bowl, whisk together the almond flour, whey or egg white protein powder, baking powder, and salt until they are well combined and there are no lumps.

Step 3: Cream the Butter and Sweetener

• 1/2 cup softened butter
• 3/4 cup granulated Swerve
• 3 large eggs at room temperature
• 1 tbsp pure vanilla extract

In a large bowl, beat the softened butter with the granulated Swerve for about 2 minutes, or until the mixture is lightened in color and fluffy.

Add the eggs, one at a time, beating well after each addition.

Then, beat in the vanilla extract until fully incorporated.

I always let my eggs come to room temperature first because it helps them mix smoothly into the batter.

Step 4: Combine All Ingredients and Make the Batter

• dry ingredient mixture from Step 2
• butter/egg mixture from Step 3
• 1/2 cup plain nut milk

Add the dry ingredient mixture from Step 2 to the butter mixture in two additions, alternating with the nut milk.

Begin with half of the dry mixture, then add half of the nut milk, repeating until both are fully incorporated.

Mix until you have a smooth, even batter.

Divide the batter evenly between the prepared pans and spread it out to the edges.

Step 5: Bake and Cool the Cakes

• batter from Step 4

Bake the cakes in the preheated oven for 20 to 25 minutes, or until golden brown around the edges and the tops are just firm to the touch.

Remove the cakes from the oven and allow them to cool in the pans for 30 minutes.

Then run a sharp knife around the edges to loosen and carefully flip the cakes out onto wire racks to cool completely.

I like to let the cakes cool completely before frosting for the cleanest results.

Step 6: Assemble and Decorate the Cake

• frosted cakes from Step 5
• 1 tbsp sugar free sprinkles

Once the cakes have cooled, prepare your frosting (following your desired recipe) and reserve about 1/2 to 2/3 cup for decorative piping.

Place one cake layer on a cake stand or plate.

Spread one-third of the remaining frosting on top.

Set the second cake layer over the first and spread another third of the frosting on top of this layer.

Use the last third to cover the sides of the cake.

Take the reserved frosting and pipe rosettes or stars around the top edge.

Finish by sprinkling 1 tablespoon of sugar-free sprinkles on top.

I find that pressing sprinkles gently around the cake’s bottom edge makes for a festive look—simply pour the sprinkles into your hand and press them onto the bottom 1–2 inches all the way around, letting the extras fall away.