Vanilla Birthday Cake KETO (Carolyn)

 

Servings:  16    |    Net Carbs:  2

Tips:

Grease and line the pans. The best way to prep round cake pans is to grease them generously and line them with parchment. This ensures that the bottom of your cakes don’t stick to the pan.

Use finely ground almond flour. When people say that almond flour is grainy, it’s usually the brand that’s the issue. I prefer Bob’s Red Mill or King Arthur Flour, as they are so fine, they make cakes with perfect crumb.

Don’t skip the protein powder. If you want a truly light and fluffy keto birthday cake that rivals conventional cakes, the protein powder is a must. It helps lighten the cake and make it hold together better.

Cream the butter properly. Just like conventional cake, you want to spend some time creaming the butter with the sweetener. This helps whip air bubbles into the cake batter, again making it lighter and fluffier.

Room temperature eggs. Don’t forget to let them sit at room temperature for at least 30 minutes! All your effort creaming the butter will go to waste if you add cold eggs.

Let cool in the pan. Let the cake layers sit and cool for at least 30 minutes before flipping them out. They will be too fragile until they cool a bit and firm up.

Ingredients:

Cake

• 2 ½ cups almond flour
• ½ cup whey protein powder or egg white protein powder
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup butter softened
• ¾ cup granulated Swerve Sweetener
• 3 large eggs room temperature
• 1 tablespoon vanilla extract
• ½ cup unflavored nut milk

Frosting and Garnish

• 1 ¼ recipe Swiss Meringue Buttercream
• Sugar free sprinkles

Instructions:

Cake

Preheat the oven to 350F and grease two 8 inch round metal baking pans well. Line the bottoms with parchment paper and grease the parchment.

In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.

In a large bowl, beat the butter with the sweetener until lightened and fluffy, about 2 minutes. Beat in the eggs one at a time until well incorporated, then beat in the vanilla extract.

Add the flour mixture in two additions, alternating with the nut milk. Divide the batter among the prepared baking pans and spread to the edges.

Bake 20 to 25 minutes, until golden brown around the edges and the tops are just firm to the tough.

Remove and let cool in the pans 30 minutes, then run a sharp knife around the edges and flip out onto wire racks to cool completely.

Frosting and Garnish

Prepare the frosting according to the directions. Reserve about ½ to ⅔ cup of the frosting for piping decoratively.

Place one layer of cake on a cake stand or plate. Spread the top with one-third of the remaining frosting. Place the second layer on top and spread the top with another third of the frosting. Spread the sides with the final third.

Use the reserved frosting to pipe rosettes or stars around the edge of the top of the cake. Sprinkle the top with 1 tablespoon sugar free sprinkles.

To add sprinkles to the side of the cake: Set the cake plate on a clean counter. Pour sprinkles into your hand and gently press around the bottom 1 to 2 inches, letting any that don't stick fall onto the counter. Turn the cake as you press more into the bottom.

Source:  All Day I Dream About Food