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:

• 3 large eggs (room temperature for better emulsification)
• 1/2 cup whey or egg white protein powder (vanilla flavor works best)
• 2 1/2 cups finely ground almond flour (I use Barney Butter for superior texture)
• 1/2 cup plain nut milk (unsweetened almond or macadamia)
• 3/4 cup granulated swerve (or monk fruit sweetener if preferred)
• 1 tbsp pure vanilla extract (not imitation)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup softened butter (room temperature for easy creaming)

For decorating:

• 1 1/4 recipe swiss meringue buttercream
• Sugar free sprinkles (optional, adds visual appeal)

Step 1: Prepare Your Mise en Place and Preheat

• Butter
• Softened butter
• 3 large eggs

Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans with butter or non-stick spray, making sure to coat the bottom and sides evenly.

While the oven heats, remove your butter and eggs from the refrigerator so they reach room temperature—this is crucial for proper emulsification and a tender crumb.

Room temperature eggs and butter incorporate more smoothly, creating a lighter, more airy batter.

Step 2: Mix Dry Ingredients Together

• 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, vanilla protein powder, baking powder, and salt.

Whisk for about 30 seconds to ensure the baking powder is evenly distributed throughout—this prevents any pockets of dense cake or uneven rise.

I like to sift the almond flour if it’s clumpy, as this gives you the most delicate texture in the final cake.

Step 3: Cream Butter and Sweetener

• 1/2 cup softened butter
• 3/4 cup granulated Swerve

In a large mixing bowl, beat the softened butter and Swerve together for about 2 minutes on medium speed until the mixture becomes pale, fluffy, and noticeably lighter in color.

This creaming process incorporates air into the butter, which helps create a light, tender cake structure.

Stop halfway through and scrape down the sides of the bowl to ensure even mixing.

Step 4: Incorporate Eggs and Vanilla

• Creamed butter and sweetener mixture from Step 3
• 3 large eggs
• 1 tbsp pure vanilla extract

Add the eggs one at a time to the butter mixture, beating well after each addition (about 30 seconds per egg) to ensure proper emulsification.

Once all eggs are incorporated, add the vanilla extract and beat for another 30 seconds.

I find that adding eggs slowly rather than all at once prevents the batter from breaking and ensures a smooth, cohesive mixture.

Step 5: Alternate Dry Ingredients and Nut Milk

• Dry ingredient mixture from Step 2
• 1/2 cup plain nut milk
• Egg batter from Step 4

Add half of the dry ingredient mixture from Step 2 to the butter mixture and beat on low speed until just combined, about 30 seconds.

Pour in half of the nut milk and mix until smooth.

Then add the remaining dry mixture and beat until just combined, followed by the remaining nut milk.

Mix until the batter is smooth but do not overmix, as this can develop gluten in the almond flour and make the cake tough.

Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.

Step 6: Bake and Cool the Cakes

• Batter from Step 5

Place both pans in the preheated oven and bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The cakes should be golden brown on top and spring back when lightly touched.

Remove from the oven and let the cakes cool in their pans for 30 minutes, then turn them out onto wire racks to cool completely before frosting.

Step 7: Frost and Finish the Cake

• Cooled cake layers from Step 6
• 1 1/4 recipe Swiss meringue buttercream
• Sugar free sprinkles

Once the cakes are completely cooled, place one layer on your serving plate and spread a layer of Swiss meringue buttercream over the top.

Set the second cake layer on top and frost the top and sides with the remaining buttercream, using an offset spatula or knife for a smooth finish.

Top with sugar-free sprinkles if desired for visual appeal.

Chill for 15 minutes before serving to allow the frosting to set slightly and make slicing cleaner.