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Mad Creations Keto Vanilla Cake on white table

Keto Vanilla Cake

Megan Ellam
This is a simple but fantastic keto vanilla cake, that I'm sure will become your go-to recipe!
4.93 from 52 votes!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine Low Carb
Servings 16 slices
Calories 214 kcal




  • 150 g powdered sweetener I use Sukrin Melis
  • Zest and juice of half a lemon
  • 200 g butter cubed
  • 340 g cream cheese softened, and cubed
  • 1 tbsp cream



  • Preheat oven to 160℃. Line a 20 cm springform tin.
  • Mix all ingredients in a stand mixer until combined.
  • Spoon mix into prepared springform tin.
  • Bake 30 minutes or until cooked through. Cool on wire tray until cool.


  • Preheat oven to 160℃. Line a 20 cm springform tin.
  • Place all ingredients into mixing bowl. Mix 1 minute/speed 3. Follow from Step 3 above.



    • Mix all buttercream ingredients in a stand mixer until light and fluffy.
    • Pipe thickly onto edge of bottom cake. Place second cake on top (if doing double) and pipe buttercream on top of cake.
    • Using an angled icing spatula, generously spread buttercream over sides and top of cake.
    • Once completely covered if you want to achieve the "naked" look, gently scrape back the icing using the angled spatula or cake scraper. Be careful to only take the icing back to the edge of the cake, and not to remove the crumb of the cake. Decorate the cake how you prefer.


    • Mix all ingredients 1 minute/speed 5. Scrape down sides of mixing bowl. Mix for further 1 minute/speed 5, or until smooth and fluffy. Follow from Step 2 above.



    1. My recipes are baked in a fan-forced oven. If you are baking in a conventional oven, you can increase the temperature by between 10 and 20 degrees, and monitor the cake to make sure it isn't browning too quickly. Cover the top with foil if you see this happening, and continue to bake until cooked in the centre.
    2. For layered cakes, like mine pictured, it is safe to double or triple the recipe in both a stand mixer and the Thermomix®.
    3. Extra virgin olive oil (EVOO) has a very strong flavour that will overpower the delicate vanilla flavour. If you want to substitute with olive oil, choose a light tasting olive oil instead. 
    4. Double acting baking powder reacts and creates gas bubbles twice; once when moisture is added, and a second time when it's heated. In comparison to a regular baking powder, this gives keto and gluten-free baking a better texture as the ingredients are denser and need a bit more help with rising. 
    5. It is always better to line all your baking tins, as this ensures that the cake can be removed easily.
    6. It is really important to allow the cake to cool completely before icing it, otherwise the buttercream will melt.
    7. You can store the keto vanilla cake, in an airtight container in the fridge, for up to 1 week. You can also freeze it for up to 1 month.


    Serving: 1sliceCalories: 214kcalCarbohydrates: 4gProtein: 4gFat: 21gSaturated Fat: 8gCholesterol: 71mgSodium: 109mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 405IUCalcium: 61mgIron: 1mgMagnesium: 2mgNet Carbs: 3g
    Keyword keto vanilla cake
    Tried this recipe?Let us know how it was!