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?Print
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