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Keto vanilla cake

Keto vanilla cake cut into slices

Keto vanilla cake

Name: Keto vanilla cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 3 eggs yolks and whites separated; 320g Greek yogurt; 10g coconut oil or unsalted butter, melted; 1 tsp vanilla extract; 160g almond flour; 60g xylitol or sweetener of your preference; 60g sunflower seed flour; ¼ tsp baking soda; 1 tsp apple cider vinegar; ½ tsp baking powder check the label to ensure it's gluten-free; 250g Greek yogurt; 1 tsp vanilla extract; 1 tsp xylitol or sweetener of your choice

Carolina Briceno

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Serves 8 - 10

Easy

Prep: 15 mins

Cook: 30 mins

plus at least 2 hrs draining

A star rating of 5 out of 5.2 ratingsRate

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Enjoy our keto cake made with sunflower seed and almond flours, covered with a creamy yogurt frosting

Gluten-free

Keto

Low sugar

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 eggs

yolks and whites separated
320g Greek yogurt
10g coconut oil

or unsalted butter, melted
1 tsp vanilla extract
160g almond flour
60g xylitol

or sweetener of your preference
60g sunflower seed flour
¼ tsp baking soda
1 tsp apple cider vinegar
½ tsp baking powder

check the label to ensure it's gluten-free

For the topping or filling

250g Greek yogurt
1 tsp vanilla extract
1 tsp xylitol

or sweetener of your choice

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Nutrition: Per serving

kcal271
fat20g
saturates6g
carbs11g
sugars3g
fibre1g
protein11g
salt0.29g

Method

step 1

First, make the topping. Strain the yogurt using a cheesecloth or milk bag for at least 2 hrs or overnight. Whisk the strained yogurt with the vanilla extract and xylitol. Keep chilled while you make the sponge.
step 2

Heat the oven to 160C/180C fan/gas mark 4. Soak a sheet of baking parchment with water, then crumple it and wring it out. Use it to line a 22cm springform tin. In a clean, dry bowl, whip the egg whites to stiff peaks.
step 3

In a medium bowl, combine the yogurt, egg yolks, coconut oil and vanilla extract. Add the almond flour, xylitol, sunflower seed flour, baking soda and apple cider vinegar. Gently fold the whites and baking powder into the mixture.
step 4

Pour the batter into the prepared tin. Bake at 180C/160C fan/gas mark 4 for 15 mins, then reduce the temperature to 160C/140C fan/gas mark 3 and bake for a further 15 mins. The cake is ready when a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown suddenly.
step 5

Remove from the oven and leave to cool completely before releasing it from the tin and placing it on a serving platter. Spread the icing over the top and serve. Will keep chilled for up to three days.

Recipe tip

You can make your own sunflower seed flour in a high-speed blend, food processor or grinder, just blitz until fine.

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A star rating of 5 out of 5.2 ratings

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