Yes, you read that right—a keto-friendly white cake that doesn’t skimp on flavor or texture. Perfect for those special occasions when you’re craving something sweet but want to stay on track with your low-carb lifestyle.
Why This Recipe Works
- Uses almond flour and coconut flour for a low-carb, gluten-free base that doesn’t compromise on texture.
- Incorporates erythritol, a natural sweetener, to keep the sugar content minimal without sacrificing sweetness.
- Egg whites and butter ensure the cake is light, fluffy, and moist, just like traditional white cake.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 cup erythritol
- 6 large egg whites
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and greasing your 9-inch cake pan. This ensures your cake won’t stick and bakes evenly.
Mix Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt. This blend gives your cake structure and sweetness without the carbs.
Combine Wet Ingredients
In another bowl, beat the egg whites until frothy, then mix in the softened butter, vanilla extract, almond extract, and almond milk. This combination keeps the cake moist and flavorful.
Bring It All Together
Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing can lead to a dense cake, so stop as soon as the batter is smooth.
Bake to Perfection
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before serving to ensure the best texture.
Tips and Tricks
For an even lighter cake, sift your almond and coconut flour before mixing. If you’re out of almond milk, any low-carb milk alternative works. And for a decorative touch, dust the cooled cake with powdered erythritol or top with keto-friendly frosting.
Recipe Variations
- Add lemon zest and juice for a refreshing lemon white cake.
- Mix in blueberries or raspberries for a fruity twist.
- Use coconut extract instead of almond for a tropical flavor.
- Top with a keto cream cheese frosting for extra decadence.
Frequently Asked Questions
Can I use a different sweetener? Yes, any granulated low-carb sweetener should work, but you may need to adjust the amount based on sweetness.
How do I store the cake? Keep it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I make this cake dairy-free? Absolutely, just substitute the butter with coconut oil and use a dairy-free milk alternative.
Summary
This keto white cake is a game-changer for anyone on a low-carb diet. It’s easy to make, delicious, and satisfies those sweet cravings without the guilt.
