This keto cake is so amazing, you aren't even going to realize it's keto! This cake is moist and has an incredibly similar texture to non-keto cake. This nut-free cake is perfect for birthdays and celebrations and is sure to be a crowd pleaser!
Total Time: 1 hour 15 minutes
Servings: 10
Macros:
Calories: 447
Fat: 43g
Net Carbs: 6g
Protein: 7g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
Cake
1 c coconut flour
½ c butter
1 c erythritol
2 tsp baking powder
1 tsp vanilla extract
1 c sour cream
2 oz cream cheese
4 eggs
½ c water
½ c heavy cream
Frosting
8 oz cream cheese
½ c butter
1 ½ tsp vanilla extract
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Let’s Do This!
Preheat oven to 350F.
Combine coconut flour and baking powder in a large bowl. Set aside.
Add cream cheese and butter to a microwave-safe bowl. Microwave for 30 seconds, then stir to fully combine.
Add vanilla, sour cream, erythritol, heavy cream, and water to your cream cheese and butter mixture.
Slowly pour wet ingredients into dry ingredients, mixing well to avoid clumps.
Add eggs and combine
Pour mixture into a greased 8 inch springform pan (an 8x8 casserole pan works too).
Bake cake for about 1 hour (cooking time may vary by oven and altitude).
For Frosting
Add cream cheese and butter to a microwave safe bowl. Soften in microwave for about 15 seconds. You want it soft, not melted.
Add erythritol and vanilla. Combine with a hand mixer until you get the consistency of frosting.
Frost your cake and enjoy!