The Best Keto Yellow Cake

The Best Keto Yellow Cake
{Ketogenic, Low Carb, THM:S}

I've been having a serious craving.

For a REALLY GOOD yellow cake that is keto, low carb, and a THM:S.

And I'm not talking about a dry, grainy, yucky keto cake.

I'm talking about a moist, yummy, perfectly-textured yellow cake that still fits my keto macros and tastes like it could have come from a bakery.

And I wanted it to have some serious chocolate buttercream that rivals the best cake shops.

In our house, we have something called “the 4-year-old test.” Basically, if the 4-year old approves of a dessert recipe, then it’s good enough to publish and serve.  

She is far pickier than we are.

So when I saw her steal a couple of bites of the test cake for this one off my plate because she just HAD to go back for more, I knew we were ready to publish this recipe for the Best Keto Yellow Cake.

Ya'll, I threw away 6 (SIX!!!) cakes working towards this one – the Holy Grail of Yellow Cakes.

It clocks in at just 1.3 grams of carbs per serving – assuming you slice the cake into 16 slices.

I made mine by baking the batch in 2, 9-inch round pans, then stacking them with a healthy layer of buttercream in between and outside.  You could also bake them in 8-inch round pans, or just a 9×13 pan and it will also come out great.

Here's what you'll need:

For the cakes:
1 cup Heavy Cream
2 Eggs
4 Whole Egg Yolks
1 tsp Vanilla Extract
1/4 cup Lakanto Confectioner’s Sweetener
¼ tsp Stevia Glycerite
1 cup Almond Flour
2 T Coconut Flour
1 tsp. Baking Powder

For the Buttercream:
1.5 cups Butter, softened
1 cup Lakanto Confectioner’s Sweetener
1 cup Cocoa Powder
1 tsp. Vanilla Extract

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DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney

Directions:

To Make The Cakes:
Preheat oven to 350.  Grease 2, 8 or 9-inch cake pans (using Round parchment in the bottom, if desired)
In a clean, cooled bowl, whip the Heavy Cream until it forms stiff peaks.
Add in the eggs, egg yolks, Sweetener, Stevia Glycerite, Almond Flour, Coconut Flour, Baking Powder, and Salt.
Run the mixer slower 4 times around the bowl, then scrape the sides.
Run the mixer again slowly until all the ingredients are fully incorporated.  Do not over mix.
Pour the batter into the 2 prepared pans, and tap down gently to release any air bubbles. Bake for 20-25 minutes, until set in the center.

To Make The Buttercream:
Combine all the ingredients in a mixing bowl and whip until not only combined, but until the icing has become light and fluffy.
Ice the cooled Yellow Cake & enjoy!

Ok, let's talk macros…

Since this cake is based mostly on whipped cream, this keeps it VERY low carb.  The macros below are based upon slicing the cake into 16 pieces:
275 Calories
28g Fat
1.3g Net Carbs (2.4g Total Carbs – 1.1g Fiber)
4g Protein

A few tips:

Customize Your Buttercream: some people like less icing, some like more.  And some people love a sweeter buttercream, while others prefer to tone down the sweetness.  It's absolutely ok to use less sweetener to make it more to your taste, just be sure to taste test before frosting the cake!  Also, I used ALL of this buttercream on the cake while in the throes of PMS, but a few days later I felt like it was too much.  Feel free to use as much as or as little as you prefer – it's all good!

Whipping the Cream: It is important to not over mix the batter, since it will break down your whipped cream and make it runny, instead of stiff.  I don't want to make you afraid of this, but also let you know to be careful.  Dump all the ingredients on top of your whipped cream, and mix 4 times around the bowl slowly.  Scrap the sides, moving the dry ingredients to the center, and then I put my mixer on high speed and went maybe 10 times around the bowl.  This combined all the ingredients without breaking down the whipped cream.

Releasing the Cakes: One pro tip I use is greasing my cake (nice) pans with coconut oil, then dropping a pre-cut circle parchment paper into the bottom.  This combination of good pans, oil, and parchment paper help my cakes to release from the pans perfectly every time.

You May Also Like

Cakey Low Carb Chocolate Chip Cookies
Keto Scotcheros
Sugar-Free Strawberry Pie
Easy Low Carb Peanut Butter Cookies
Keto 7-Layer Bars
Keto Lemon Bars
Chocolate Chip Cookie Dough Peanut Butter Fat Bombs

Affiliate Links: There are a few special ingredients in this recipe.  The links below are affiliate links, which means that if you purchase something by clicking and buying through my link I earn a small commission, at no extra cost to you:

• Kirkland Almond Flour
• Stevia Glycerite
• Lakanto Granluated Classic Sweetener
• Lakanto Confectioner's Sweetener
• Coconut Flour
• Vanilla Extract
• Cake Pans I Use
• Circle Parchment Paper

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If you loved this recipe, please snap a picture and tag me on Instagram @fitmomjourneythem and use the hashtag #fitmomjourney!

xoxo,
Gretchen

Keto doesn't have to be hard – download Keto Quickstart and start today! (it's free!)

This post may contain affiliate links.  See my disclosures for more information.