• About
  • Healthy
  • Recipe Index
  • my other blog
  • portfolio
  • Contact

Home » Cakes » Low-Carb Keto Vanilla-Almond Yellow Butter Cake

Low-Carb Keto Vanilla-Almond Yellow Butter Cake

March 15, 2018 By faith 29 Comments

Pin
Share
Tweet

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!

Low-Carb Keto Vanilla-Almond Yellow Butter Cake on Vintage Tray

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.

Low-Carb Keto Vanilla-Almond Yellow Butter Cake on Wooden Crate

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.

Close Up of Low-Carb Keto Vanilla-Almond Yellow Butter Cake

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?

Low-Carb Keto Vanilla-Almond Yellow Butter Cake with Vintage Doily

Low-Carb Keto Vanilla-Almond Yellow Butter Cake
Author: Faith
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 1 (9 by 5-inch) cake/8 servings
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!
Ingredients
  • 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
Instructions
  1. 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.
  2. Cream together the butter and erythritol, and then whisk in the eggs, vanilla, almond extract, and stevia glycerite.
  3. Whisk together the almond flour, flaxseed meal, tapioca flour, baking powder, and salt in a medium bowl.
  4. Whisk the dry ingredients into the wet all at once.
  5. 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.
  6. Cool and then cut into 8 pieces.
  7. Store leftovers covered in the fridge for up to 1 week.
Serving size: 1/8 of cake Calories: 187 Fat: 18 Saturated fat: 7 Carbohydrates: 6 Sugar: 1 Sodium: 306 Fiber: 2 Protein: 8 Cholesterol: 69
Notes
Optional Topping: You can frost this cake with your favorite keto frosting, or top it with a dollop of unsweetened whipped cream or a sprinkle of toasted almonds.
3.5.3229

Low-Carb Keto Vanilla-Almond Yellow Butter Cake Long Pin
Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Healthy Sweet Eats will receive a small amount of money from the sale of these items.

Pin
Share
Tweet

Filed Under: Cakes Tagged With: All-Occasion Cake, Butter Cake, Cakes, Desserts, Gluten-Free, Grain-Free, Keto, Ketogenic, LCHF, Low Carb High Fat, Low-Carb, Recipes, Sugar-Free, Vanilla Cake, Yellow Cake

« Low-Carb “Maple” Cheesecake Mousse
Low-Carb Keto Coconut Cream Custard »

Comments

  1. Dolphia says

    March 15, 2018 at 7:28 pm

    Hey, i want to bake this but only because it’s GF. How can I replace granulated erythritol, stevia glycerite ? Can I use sugar instead of stevia?

    Reply
    • faith says

      March 16, 2018 at 1:28 pm

      Dolphia, I haven’t tested this recipe using regular sugar, but I think it would work fine. If you want to omit the granulated erythritol and stevia glycerite, I would add about 1/2 cup regular sugar instead. If you decide to play with the recipe, let me know how it goes!

      Reply
  2. Karen says

    April 16, 2018 at 1:33 pm

    I’m curious about what the stevia glycerine provides? I have erythritol, but not the stevia. I could get it if the addition changes things significantly though. I’m looking forward to trying the recipe.

    Reply
    • faith says

      April 17, 2018 at 3:53 pm

      Karen, Stevia glycerite is a sweetener. I find that the combination of granulated erythritol and stevia glycerite give this recipe the best flavor. Using a combo of erythritol and stevia products helps lessen the cooling effect that erythritol can sometimes have, and lessen the bitterness that stevia can sometimes have. I hope this helps!

      Reply
  3. lyndsey Ercanbrack says

    July 5, 2018 at 12:33 am

    HI! This looks so yummy! I am so glad I found your blog. Do you have any recommendations if I can’t do flax meal ?

    Reply
    • faith says

      August 1, 2018 at 1:47 pm

      Lyndsey, Thank you so much for your kind words! In this recipe, the flaxseed meal acts as a binder, helping us achieve the right texture and structure for the cake. I haven’t experimented with this recipe omitting the flaxseed meal, but you could play around with adding another egg (although that would add more liquid so you may want to add a bit more almond flour), or adding beef gelatin (which you can’t taste, but helps yield the correct texture; just remember that a little bit of gelatin goes a long way). If you decide to play with the recipe, please let me know how it goes!

      Reply
  4. Carla says

    November 30, 2018 at 9:22 pm

    I do not have Tapioca flour what can I substitute it with?

    Reply
    • faith says

      December 2, 2018 at 1:02 pm

      Carla, I haven’t tried this recipe using something other than tapioca flour, but I think it could work using arrowroot starch or cornstarch instead (use just 1 tablespoon of either of those instead of the 2 tablespoons tapioca flour). Or to keep the carbs lower, this recipe may also work to use a bit more golden flaxseed meal, or add a touch of coconut flour or whey protein, possibly along with some gelatin to achieve the right texture. Xanthan gum might also be a good option if you use it (it gives me tummy troubles, so personally I don’t use xanthan). Making this substitution, the recipe may need quite a bit of tweaking to get the right texture and flavor, but I’ll try to experiment with it and update you with more info. In the meantime, if you decide to play with the recipe, please let me know how it goes for you!

      Reply
  5. ciwimo golemico. says

    January 6, 2019 at 11:01 am

    Just so I am understanding this correctly…If I want to make this into a 13×9″ cake I would need to quadruple this recipe? That would be 16 eggs?? Thx so much! Would like to make for my son for his birthday. 🙂

    Reply
    • faith says

      January 6, 2019 at 4:22 pm

      Hello! I haven’t tried quadrupling this recipe, so I can’t say for sure. Sometimes when you adjust certain recipes up or down, all ingredients don’t get multiplied or divided by the same factor (that’s where art comes into play in the science of baking, lol). With that being said, if you want to exactly quadruple this recipe it would be 8 eggs because the original recipe calls for 2 eggs. Let me know how it goes if you give it a try!

      Reply
  6. rupa sikdar says

    January 24, 2019 at 3:19 am

    I would like to give this cake a go, but I’m sensitve to erythritol. Can I use stevia glycerite only or will it change the texture of the cake, I’m a newbie to keto baking.

    Reply
    • faith says

      January 25, 2019 at 1:14 am

      Rupa, The erythritol is there for bulk as well as sweetness, so unfortunately I think the texture may be altered with this substitution. You might be able to add something else for bulk (in addition to the stevia glycerite for sweetness), perhaps a little more flaxseed meal or tapioca flour, or unflavored whey protein powder may also work. I think the recipe may need a bit of testing to see what works best. Please let me know how it goes if you decide to play with the recipe!

      Reply
  7. Sue says

    January 24, 2019 at 2:10 pm

    Thank you for the recipe. I love cakes a lot, especially moist buttery vanilla cakes. I only have xanthan gum, do you have any tips on how I can use that instead of the tapioca?

    Reply
    • faith says

      January 25, 2019 at 1:11 am

      Sue, I think you’ll really love this cake – it is moist and full of buttery vanilla flavor! I don’t use xanthan gum (it causes me tummy troubles), so I haven’t tried it here. I think you could probably use about 1/2 teaspoon and skip the tapioca. If you decide to experiment with the recipe, please let me know how it goes!

      Reply
  8. Debs says

    February 5, 2019 at 10:43 pm

    Made this today and subbed arrowroot powder as didn’t have tapioca flour. The cake was delicious, thank you for the recipe! x

    Reply
  9. Lindsey says

    April 26, 2019 at 12:15 am

    All I have is granulated stevia. Can I use this in place of the Erythritol?

    Reply
    • faith says

      April 26, 2019 at 12:20 pm

      Lindsey, What are the ingredients in your granulated stevia? I haven’t found a product that’s only granulated stevia, it’s usually a blend of either stevia/erythritol or stevia/monkfruit. Please let me know and I’ll try to help you troubleshoot!

      Reply
  10. C says

    January 18, 2020 at 4:38 am

    Is it possible to replace the 1/4 TSP of Stevia with a Stevia/monk fruit blend ? Or will the proportion be higher with this blend ?

    Reply
  11. C. says

    January 18, 2020 at 5:08 am

    Decided to try the recipe anyway with the Stevia+monk fruit sugar blend in place of Stevia and it worked! Cake was sweet enough. Used 1 tbsp of corn flour in place of the tapioca starch too. This low carb cake has such a good texture! Moist , like normal cakes. And the flaxseed gave it a nice wholemeal sort of texture too. Unfortunately, I can still taste the replacement sugar – I think Stevia blends also somehow still. Taste odd to me. Might try using allulose next time – have you tried that ?
    Also, if I do not use any Stevia, how much lakanto erythritol monkfruit blend do you think I should use in total ?

    Reply
    • faith says

      February 14, 2020 at 4:59 pm

      C, I’m so happy you enjoyed this! That’s good to know that it worked well with a stevia + monkfruit blend instead of the liquid stevia. I haven’t tried this with allulose, but please let me know how it goes if you give it a try! I haven’t tried this with a stevia + monkfruit blend instead of granulated erythritol + liquid stevia. But if I was going to play with the recipe, I would try it with 1/2 cup stevia + monkfruit blend (and omit the granulated erythritol and liquid stevia). If you play with the recipe, let me know how it goes!

      Reply
      • C. says

        March 21, 2020 at 8:45 am

        Hi! Adding on to my previous comment, as I’m planning to bake this again! I was wondering if you’ve tried the recipe with xylitol before ? Understand that bakes with xylitol tend to be softer compared to erythritol when baking cookies. Not so sure about cakes. Any thoughts on that and whether u think doing just that with 1/2 cup would work. Thanks !

        Reply

Trackbacks

  1. Keto Birthday Celebrations - The Keto Queens says:
    April 14, 2018 at 9:46 pm

    […] not have a cake, this batter can easily be made into keto cupcakes. Faith also made this delicious vanilla keto butter cake recipe too so if you don’t want chocolate, this is a great alternative. I’m a chocolate lover […]

    Reply
  2. The Best Low Carb Desserts | Yummy Keto Desserts says:
    June 2, 2018 at 9:03 pm

    […] Vanilla Almond Yellow Butter Cake – Healthy Sweet Eats […]

    Reply
  3. Low Carb Cake with Strawberry Glaze - Sunday Supper Movement says:
    July 15, 2018 at 4:01 am

    […] strawberries and cream and put them center stage with a low carb cake based on the one from Healthy Sweet Eats which is out of this […]

    Reply
  4. Keto Cupcakes with Fluffy Vanilla Bean White Chocolate Buttercream - The Keto Queens says:
    February 22, 2019 at 9:00 am

    […] Vanilla Almond Butter Cake – Healthy Sweet Eats […]

    Reply
  5. Low Carb Flourless Chocolate Cake Recipe with Fudgy Chocolate Frosting says:
    August 11, 2019 at 6:07 pm

    […] Keto Low Carb Vanilla Almond Yellow Butter Cake from Healthy Sweet Eats […]

    Reply
  6. Low Carb Cheesecake Brownies Recipe (Gluten Free) says:
    December 8, 2019 at 12:41 pm

    […] Yellow Butter Cake […]

    Reply
  7. Healthy Dark Chocolate Fondue Recipe (2 Ingredients!) - An Edible Mosaic™ says:
    February 4, 2020 at 5:00 pm

    […] cake cubes (use keto pound cake or regular pound […]

    Reply
  8. “Wheat” Keto Bread Recipe with Yeast - An Edible Mosaic™ says:
    February 12, 2020 at 11:44 am

    […] Vanilla-Almond Yellow Butter Cake (Gluten Free; Low Carb; Keto) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Pages

  • About
  • Contact
  • Healthy
  • Legal Terms
  • Recipe Index

Categories

Archives

Because We All Like Brownies

Cheesecake Peanut Butter Brownies Front View Showing Thick Layer of Cheesecake

Cheesecake Peanut Butter Brownies

Stack of Almond Butter Brownies on Parchment Paper on Wooden Cutting Board

Almond Butter Brownies

Low Carb Cheesecake Brownies Top View

Low Carb Cheesecake Brownies

Fudgy Keto Brownie Recipe Showing Texture

Fudgy Keto Brownie Recipe with Walnuts and Chocolate Frosting

Vegan No-Bake Chocolate Brownie Bite Truffles

Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter


anediblemosaic

anediblemosaic
Pelmeni are Russian meat dumplings frequently serv Pelmeni are Russian meat dumplings frequently served with a dollop of sour cream and a sprinkling of fresh dill. You can boil or fry them, they freeze like a dream (and they cook directly from frozen!), and they make a big batch so you’ll have a freezer stash of easy dinners for busy nights. But fair warning, these are definitely a labor of love. I made them last spring on a Zoom call with ma chérie Evelyne of @cultureatz that involved ridiculous amounts of laughter, and the shenanigans of us hand making about 100 dumplings each! I’m definitely a bad blogger for not sharing the recipe until now lol. But it’s (finally!) up and you can check it out on @anediblemosaic 🥰 —> https://www.anediblemosaic.com/pelmeni-recipe-russian-dumplings/ #dumplings #dumplingsfordays #russianfood #pelmeni #foodstyling #foodstylist #foodphotography #photography #moodygrams #lightandshadow
The other day Dan and I were at an antique store a The other day Dan and I were at an antique store and we happened to find one of the vendors who was putting out #vintage #valentinesday cards she had found in one of her storage units. 💌 These are from the 1930s/1940s! She was a third generation antique dealer and she said she still has several full rooms to sort through! (I love the treasure hunt of that, it’s like exploring in your grandparents’ attic.) Anyway, I had to buy a couple cards because they’re completely charming. #happyvalentinesday, lovelies. 🥰 #valentines #romantic #flatlay #valentinesmood #vintageprops #propstyling #propstylist #photography
#ad If you’re looking for a romantic meal to mak #ad If you’re looking for a romantic meal to make for your sweetheart for Valentine’s Day this weekend, you’ve come to the right place! This meal is easy, fast (no one will guess it whips up in less than 15 minutes!), and impressive. And soooo good. 🥰
 
What’s on the menu? Pan seared chicken in a savory cream sauce. Steamed green beans. And Fresh Blends Ready to Cook Idaho Potatoes!
 
Let’s talk sides first. Steamed green beans are easy, and they round out the meal well. Or you could go with broccoli if you want.
 
The real star of the side dish show are these flavorful @eagleeyeproduce potatoes! They’re family grown in Idaho. Fresh-cut, never cooked, never frozen, with no preservatives. And they cook up easily with a one-step cooking process (just 8 minutes in the microwave, or you can do them on the stovetop to get them crispy). Check out their website to find their store locator to see where they’re available near you --> https://eagleeyeproduce.com/store-locator/
 
And now the chicken! Inspired by the famous “Marry Me Chicken”, this recipe checks all the right boxes and has all the bells and whistles. Chicken cutlets cook up quick on the stovetop, and then a luscious cream sauce flavored with garlic, fresh herbs, and sundried tomatoes cooks in the same skillet. Take a look at the recipe in the comments below.
 
Who says a beautiful, romantic meal has to be complicated, right? ❤️
 
#homecooked #romanticdinner #valentinesday #valentinesdinner #saveur #foodandwine #f52grams #f52food #thekitchn #beautifulcuisines #foodstyling #foodphotograhphy #eeeeeats
“My dream concept is that I have a camera and I “My dream concept is that I have a camera and I am trying to photograph what is essentially invisible. And every once in a while I get a glimpse of her and I grab that picture.” - Leonard Nimoy 🌿 #photography #storytellingphotography #lightandshadow #moodygrams #flatlay #instamood
This small batch recipe of Red Velvet Cupcakes is This small batch recipe of Red Velvet Cupcakes is the perfect dessert for you and your sweetheart this Valentine's Day, and it's even more special because it was made for a cause. ❤️

This is the 5th year in a row that Julie from @thelittlekitchn has organized the Cookies for Kid's Cancer Valentine's Event to raise money and awareness for childhood cancer, and I'm honored to be part of it.

Cancer is the top cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. And the National Cancer Institute’s budget for childhood cancer is less than 4%.⁣
⁣
You can help make a difference by donating to @cookies4kids. Our goal is to raise at least $3000. Thank you to @OXO, @Mediavine and @Dixie_Crystals who have each pledged to match our donations raised through this campaign up to $3000!⁣

Find out more and grab my cupcake recipe in my latest blog post --> https://www.anediblemosaic.com/red-velvet-cupcakes-recipe-with-cream-cheese-frosting/

#helpingcookies #beagoodcookie #redvelvet #redvelvetcake #redvelvetcupcakes #valentinesday #valentinesfood #instacake #cakegram #cupcakesofinstagram #foodphotography #foodstyling #instasweets
I developed this recipe last year on a whim one af I developed this recipe last year on a whim one afternoon when I really just wanted a slice of chocolate cake. 🎉🙈 I wasn't going to post the recipe, but it was pretty and one thing led to another and I styled and snapped a few pictures. It really is crazy delicious and it whips up in just 10 minutes in the microwave (and it has just 5g net carbs per serving!). And so here it is, lol. Find the recipe on @anediblemosaic 😘 --> https://www.anediblemosaic.com/chocolate-keto-mug-cake-recipe/

#foodphotography #photography #lightandshadow #dslr #foodstyling #foodstylist #storytellingphotography #ketocake #ketochocolate #chocolategram #cakegram #instacake #mugcake #glutenfreecake
Load More... Follow on Instagram

Copyright © 2021 · Faith Gorsky, Healthy Sweet Eats · All Rights Reserved · Wordpress VPS

This site uses cookies to ensure the best user experience possible.AcceptNo ThanksPrivacy policy