Richly aromatic with butter, vanilla, and almond, this Low-Carb Keto Vanilla-Almond Yellow Butter Cake has great flavor and texture, and just 4 g net carbs per serving!
I honestly didn’t think it would be possible to come up with a low-carb sugar-free cake with both great texture and flavor that rivals regular cake. Such a thing sounds like a white unicorn, mythological, the stuff legends are made of, but don’t really exist in real life.
I’ve tried soooo many recipes, all of which were just ok, none of which I found good enough to make a second time, let alone become my go-to keto cake. And when I say go-to cake, I mean a cake (keto or not) that will be made over and over again to celebrate birthdays, holidays, and other family and friend gatherings. Meaning, the cake should be pretty special and dang delicious.
As I played around with other recipes, I figured out what works and what doesn’t. I discovered what I needed to use to get the flavor spot-on (butter, vanilla, and almond extract) and what gave the cake great texture (almond flour with just a little tapioca flour). It was a delicate balance, almost a graceful song and dance, between creating the perfect cake while keeping it low-carb.
This recipe might just be my masterpiece. I am so happy with the results, I can easily see it adorning parties and gatherings at my home for years to come.
I do want to mention one thing about the sweeteners used in this recipe. I use a blend of granulated erythritol and stevia glycerite because I find that it helps with the cooling effect that erythritol can cause. Another thing that I feel greatly improves the flavor is almond extract, which not only helps to cover some of the cooling effect, but also gives this cake a flavor that’s reminiscent of wedding cake (yum!).
What dessert would you like to give a keto makeover to?
- Coconut oil spray
- 6 tablespoons unsalted butter, at room temperature
- 4 tablespoons granulated erythritol
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon stevia glycerite
- 1 cup (115 g) almond flour
- 2 tablespoons golden flaxseed meal
- 2 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat the oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (so you can lift the cake out later). Lightly spray the inside with coconut oil.
- Cream together the butter and erythritol, and then whisk in the eggs, vanilla, almond extract, and stevia glycerite.
- Whisk together the almond flour, flaxseed meal, tapioca flour, baking powder, and salt in a medium bowl.
- Whisk the dry ingredients into the wet all at once.
- Pour the batter into the prepared pan and spread it out. Bake until the cake is puffed and golden brown along the outside, about 25 to 32 minutes.
- Cool and then cut into 8 pieces.
- Store leftovers covered in the fridge for up to 1 week.
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