Keto Vanilla Birthday Cake with Cream Cheese Frosting

• 240 g (2 cups) almond flour
• 60 g (½ cup) coconut flour
• 8 g (2 tsp) baking powder
• 4 g (1 tsp) baking soda
• 4 g (1 tsp) salt
• 50 g (¼ cup) monk fruit sweetener
• 6 large eggs (345 g)
• 380 ml (1½ cups + 1 tbsp) whipping cream
• 120 g (½ cup) unsalted butter, melted
• 15 ml (1 tbsp) vanilla extract
• 150 g (⅔ cup) unsalted butter, softened (frosting)
• 337 g (1½ cups) cream cheese, softened (frosting)
• 120 g (1 cup) powdered allulose (frosting)
• ¼ tsp salt (frosting)
• 15 ml (1 tbsp) vanilla extract (frosting)
• a handful of fresh berries, to decorate (optional)
• powdered sweetener, for dusting (optional)

Method

Tap a time to watch that step in the video.

1. Heat the oven to 170°C (340°F). In a big bowl mix the almond flour, coconut flour, baking powder, baking soda, salt and monk fruit sweetener. 0:45
2. Add the eggs, whipping cream, melted butter and vanilla and whisk to a smooth, moderately thick batter. 1:16
3. Grease three 20 cm (8-inch) round pans and line the bases with baking paper. Divide the batter between them, spread it evenly and bake about 15 minutes, until a toothpick comes out clean. 1:57
4. Meanwhile beat the softened cream cheese and butter with a hand mixer until smooth, then beat in the powdered allulose, salt and vanilla. Chill until the cakes are cold. 2:25
5. When the layers are completely cool, spread frosting over the first, add the second, frost it, then top with the third. 3:20
6. Cover the top and sides with the rest of the frosting, smooth it and run a toothed cake scraper around the sides. Decorate with berries and a dusting of powdered sweetener. 3:45
7. Cut into 12 slices. Keep in the fridge for up to a week. 4:30

Tip. Without the frosting, the cook says to raise the cake's sweetener to 80–120 g. Yoghurt, sour cream or coconut cream can replace the whipping cream.

The method is a summary in our words — the video shows every step.