PREP TIME: 5minutes mins
COOK TIME: 30minutes mins
TOTAL TIME: 35minutes mins
COURSE: Dessert
CUISINE: Low Carb
DIET: Diabetic
CALORIES: 187kcal
SERVINGS: 16 slices
Ingredients
KETO VANILLA CAKE
- ▢0.25 cup light tasting olive oil (60g)
- ▢0.3 cup sweetener (70g)
- ▢2 cups almond flour (240g)
- ▢4 large eggs
- ▢0.3 cup sour cream (80g)
- ▢2 teaspoons vanilla extract
- ▢2 teaspoons baking powder
KETO VANILLA BUTTERCREAM
- ▢0.5 cup powdered sweetener I use Sukrin Melis
- ▢2 teaspoons vanilla extract
- ▢4 tablespoons butter (60g) cubed
- ▢250 g cream cheese (8oz) softened, and cubed
- ▢0.25 cup sour cream
Instructions
CONVENTIONAL METHOD
- PREHEAT – to 160℃ fan/180°C static/350°F. Line a 20 cm (8-inch) springform pan.
- MIX all ingredients in a stand mixer until combined. Spoon mix into prepared pan.
- BAKE 30 minutes or until cooked through. Cool on wire tray until cool.
- MIX buttercream ingredients in a stand mixer until light and fluffy.
- FROST: Evenly cover the top of one cake (if doing double) with half of the frosting. Top with second cake and spoon the remaining frosting onto the top. Use an angled spatula to smooth over top. Chill for 1-2 hours before slicing the cake.For a “naked” look, gently scrape back icing using a cake scraper. Be careful to scrape icing back to edge of cake, and not to remove crumb. Garnish with fresh berries.
THERMAL METHOD
- PREHEAT oven to 160℃ fan/180°C static/350°F. Line a 20 cm (8-inch) springform pan.
- MIX: Place all ingredients into mixer; Mix 1 min/speed 3. Follow from Step 3 above.
- FROST: For frosting; mix all ingredients 1 min/speed 5. Scrape down sides of bowl. Repeat until smooth and fluffy. Follow instructions above for frosting the cake
Nutrition
Serving: 1slice | Calories: 187kcal | Carbohydrates: 4g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 41mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 3g
