This is the best keto vanilla cake recipe with cream cheese frosting. Each layer is super moist and covered with a creamy vanilla frosting. Enjoy a low carb cake that's super fluffy and made with almond flour and coconut flour. It's less than 4g net carbs for a huge slice.
Preheat the oven to 180°C /350°F. Line two 8-inch (20cm) cake pans with parchment paper and spray with non-stick spray.
Make the cake: Combine the dry ingredients: almond flour, coconut flour, baking powder, salt. Stir to break any almond flour lumps. Set aside.
Cream the butter and sweetener for about 3 minutes until smooth and creamy using an electric mixer.
Add eggs one at a time and continue mixing. Add in milk and vanilla extract. The mixture might look curdled as the liquids combine with the fat in butter.
Add the dry ingredients and mix until a creamy cake batter forms. Scrape the sides from time to time.
Evenly pour the batter into the prepared cake pans. Use a rubber spatula to smooth out the tops.
Bake in the preheated oven for about 20-22 minutes. To test for doneness, insert a toothpick in the center of the cake. Let the cakes cool completely in the pan.
Assemble and decorate the cake - Place one cake layer on a large serving plate and top with half of the frosting. Top with the second layer and evenly spread the remaining frosting to cover the top and sides.
Refrigerate for at least 1 hour before serving! Enjoy!