Low Carb (Keto)Vanilla Cake with Strawberry Frosting
By: Toya. L
Indulge in a guilt-free treat with this low-carb, low calorie moist vanilla loaf cake, topped with a luscious strawberry cream cheese frosting! Bursting with fresh, juicy strawberries and a hint of vanilla, the cake is made with almond flour for a soft, tender crumb. The creamy, tangy frosting is blended with real strawberries, adding the perfect finishing touch to this already delightful dessert. this cake is sweetened with a low carb sweetener and made with almond flour for a soft, tender crumb. Perfect for breakfast, dessert, or a midday snack, each slice is a delightful balance of flavors, keeping you satisfied while staying true to your low-carb goals. Enjoy the irresistible taste of strawberries in every bite!”
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This moist delectable vanilla cake is truly delicious. Next to this Delicious Keto Carrot Cake this is one of my favorite cakes. The combination of the vanilla cake, and the strawberry frosting is a well paired combination if I must say.
Is this Keto Vanilla Cake low carb friendly?
Yes, this Low Carb Vanilla Cake with Strawberry Frosting is designed to be low-carb friendly. We replaced high-carb ingredients like regular white flour and sugar with low-carb alternatives such as almond flour, and we used stevia as a natural sugar replacement.
❤️What is there to love about this Low Carb Vanilla Cake with Strawberry Frosting❤️
- Guilt-Free Indulgence: It offers all the sweet, cake-like satisfaction without the heavy carb and sugar load. Perfect for those following low-carb, keto, or sugar-restricted diets.
- Rich Vanilla Flavor: Despite being low in carbs, the cake still delivers the classic, comforting vanilla flavor that satisfies cravings without compromising your goals.
- Fresh Strawberry Frosting: The frosting brings a burst of fresh, tangy strawberry flavor, using real strawberries. It’s refreshing and balances the richness of the cake.
- Moist and Soft Texture: Made with almond flour, the cake remains moist and light, providing a pleasant contrast to the creamy frosting.
Low Carb Vanilla Cake with Strawberry Frosting Ingredients:
Low Carb Strawberry Cream Cheese Frosting:
Keto Vanilla Cake with Strawberry Frosting Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Wet Ingredients: In a medium bowl, cream together the butter, and the sugar. Gradually mix in the eggs. Next mix in the Greek yogurt, and the vanilla extract.
- Prepare the Dry Ingredients: In another bowl, whisk together the almond flour, the sweetener, the baking soda, baking powder, and salt. Whisk until well combined.
- Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Strawberry Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, the Greek yogurt, the powdered sweetener, and the strawberries until smooth and creamy.
- Spread the frosting: Once the cake has cooled completely, spread the strawberry cream cheese frosting evenly over the top of the vanilla loaf cake.
- Slice and Serve: Slice and serve the Low Carb Vanilla Cake with Strawberry Frosting and enjoy the deliciousness of this low carb treat!
Low Carb Vanilla Cake with Strawberry Frosting
Ingredients
Low Carb Vanilla Cake
Wet Ingredients
- 1 cup Butter
- 3/4 cup Sweetener
- 3 large Eggs
- 2 tsp Vanilla extract
- 1/2 cup Greek Yogurt
Dry Ingredients
- 2 cups Almond Flour
- 1/4 tsp Salt
- 1 tsp Baking soda
- 2 tsp Baking powder
Strawberry Cream Cheese Frosting
- 8 oz Cream Cheese
- 4 tbsp Butter
- 1 tbsp Greek yogurt
- 1/2 cup Fresh strawberries
- 1/2 cup Powdered Sweetener
Instructions
Low Carb Vanilla Cake Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper
- Prepare the Wet Ingredients: In a medium bowl, cream together the butter, and the sugar. Gradually mix in the eggs. Next mix in the Greek yogurt, and the vanilla extract.
- Prepare the Dry Ingredients: In another bowl, whisk together the almond flour, the sweetener, the baking soda, baking powder, and salt. Whisk until well combined.
- Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Strawberry Cream Cheese Frosting
- Prepare the Strawberry Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, the Greek yogurt, the powdered sweetener, and the strawberries until smooth and creamy.
- Spread the frosting: Once the cake has cooled completely, spread the strawberry cream cheese frosting evenly over the top of the vanilla loaf cake.
- Slice and Serve: Slice and serve the Low Carb Vanilla Cake with Strawberry Frosting and enjoy the deliciousness of this low carb treat!
Video
Nutrition
Tips for Low Carb Vanilla Cake with Strawberry Frosting Cake:
- Use almond flour: For a moist and dense texture, use finely ground almond flour. It provides good structure while keeping carbs low.
- Use coconut flour: If using coconut flour, remember that it absorbs more liquid. You’ll need more eggs and liquid to maintain moisture (usually, use 1/4 cup coconut flour for every 1 cup almond flour).
- Use a Sugar-Free Sweetener: Opt for a low-carb sweetener like erythritol, monk fruit, or allulose. These keep the cake sweet without adding carbs.
- Don’t Overmix: Overmixing can make the cake dense. Mix until ingredients are just combined to maintain a fluffy texture.
- Moisture Boosters: Add a bit of sour cream or Greek yogurt to the batter to help keep the cake moist, as low-carb flours can dry out.
Flavor Variations:
- Lemon Vanilla Cake with Strawberry Frosting: Add 2 tablespoons of lemon zest and 1 tablespoon of fresh lemon juice to the cake batter for a zesty, citrusy flavor.
- Almond Vanilla Cake with Strawberry Frosting: Add 1 teaspoon of almond extract to the cake batter along with vanilla for a nutty, aromatic flavor.
- Coconut Vanilla Cake with Strawberry Frosting: Add 1/2 cup of unsweetened shredded coconut to the cake batter and substitute part of the almond flour with coconut flour.
- Chocolate Vanilla Marble Cake with Strawberry Frosting: Swirl 1/4 cup of unsweetened cocoa powder mixed with a low-carb sweetener into half of the vanilla batter to create a chocolate-vanilla marble effect.
- Vanilla Matcha Cake with Strawberry Frosting: Add 1 tablespoon of matcha powder to the vanilla cake batter for a beautiful green color and mild tea flavor.
- Raspberry Lemon Vanilla Cake with Strawberry Frosting: Add fresh or freeze-dried raspberries and lemon zest into the cake batter for a refreshing, fruity twist.
Storing, freezing, thawing, instructions:
Storing: Refrigeration: Store cooked food in airtight containers in the fridge for 3-4 days.
Freezing: Cool Before Freezing: Let food cool completely before freezing to avoid condensation and ice crystals. Airtight Containers: Use airtight containers or freezer bags to prevent freezer burn.
Thawing: Refrigerator: Safest method thaw in the fridge overnight.
Frequently Asked Questions:
- What can I add to enhance the flavor of the vanilla cake? Add 1 teaspoon of vanilla extract, a bit of almond extract, or some lemon zest to brighten the flavor. These additions will give more depth to the vanilla cake without adding carbs.
- How do I keep the cake moist? Add sour cream, Greek yogurt, or cream cheese to the batter. These ingredients add moisture without adding too many carbs. Avoid overbaking, as low-carb cakes can dry out faster than traditional ones.
- What sweetener should I use for the cake? Erythritol, monk fruit, or allulose are great low-carb sweeteners. You can use powdered versions for a smoother texture. Adjust the sweetness to your preference, as these sweeteners can vary in intensity.
- Can I make the cake ahead of time? Yes! You can bake the cake and freeze the layers without frosting. Once cooled, wrap the layers tightly in plastic wrap and freeze for up to 2 months. Thaw the layers, then frost the cake on the day you plan to serve it.
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