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Ultimate Vanilla Keto Cake


Vanilla Cake:

  • ¾ cup salted butter I used Kerrygold
  • 1/3 cup Monk fruit – Golden powdere(see helpful tips
  • 2/3 cup Powdered Swerve
  • 8 eggs
  • ¼ cup sour cream
  • 1 tablespoon vanilla extract
  • ½ cup half heavy cream and water 50/50 or ½ cup unsweetened almond milk
  • 3 cups blanched almond flour
  • ½ cup coconut flour
  • 1 ½ tablespoon baking powder Gluten Free
  • Pinch of pink salt

Strawberry Jam filling:

  • 4 heaping cups fresh or frozen sliced strawberries
  • 1/4 cup water
  • 1 1/2 tablespoon fresh lemon juice
  • 1/4 cup Golden Monkfruit Powdered more if needed to tast(see helpful tips
  • 1 teaspoon xanthan gum optional
  • 1 teaspoon strawberry extract optional

Mascarpone Custard:

  • 4 large egg yolks
  • 2 tablespoons Golden Monk fruit –Powdered see notes
  • 2 tablespoons Swerve – Powdered see notes
  • 8 oz. Mascarpone Cheese
  • Cream Cheese Frosting:
  • 3 – 8oz. blocks full fat cream cheese cut in cubes we use Philadelphia
  • 1 cup salted butter
  • 2/3 cup powdered Swerve more if needed to taste
  • 1 teaspoon vanilla extract


  • Gather all ingredients and have them at room temperature and ready to go. Separate your egg yolks for the custard. (Save the egg whites for another recipe.) Sift all dry ingredients together and set aside.
  • Preheat oven to 350 degrees and place oven rack in the middle position.

For the Cake:

  • Using a stand or hand mixer cream the butter and sweeteners together until light and fluffy. About 5 min. Be sure to scrape the bowl down at least once to ensure all the butter is incorporated. Don’t forget to scrape the bottom of your mixing bowl.
  • Once the butter mixture is light and fluffy, add in each egg one at a time. Then add in the sour cream, almond milk, and vanilla. Scrape down the bowl including the bottom and mix again until well incorporated.
  • Turn down the mixer to a lower speed then spoon in the dry ingredients. You may turn up the speed of the mixer up slightly for a few turns of the paddle to ensure all ingredients are well incorporated. Don’t over mix.
  • Pour batter into 3 cake pans that are lined with parchment paper on the bottom and all sides are well buttered.
  • Bake for 15-20 min until toothpick comes out clean and cake is just starting to brown. Allow the cake to cool completely in the pan. Once the cake layers have cooled place in the refrigerator to chill. At this point, you can run a knife or icing spatula along the sides of the cake then flip over and wrap each layer in plastic wrap and place in the freezer for up to a week.

For the Jam:

  • Wash the strawberries and add them, the lemon juice and the water to a medium saucepan over medium-low heat. The extra water will help things to get going in the pot. When the berries begin to break down reserve some of the berry juice from the pot and set aside and allow the juice to cool slightly.
  • Add your sweetener to the pot. Add the xanthan gum to the reserved liquid and stir vigorously to avoid clumping. Add the xanthan gum mixture to the pot and stir vigorously. You don’t want the xanthan gum to clump.
  • Once the jam is cooled, pour into a covered container or Mason jar and place in the fridge. This can be made 2-3 days ahead.

For the Custard:

  • Prepare a double boiler. Fill the lower pan with water until it nearly touches the bottom of the upper pan. Place both pans (inner pan on top of outer paon the burner. Bring the water in the lower pan to a gentle boil.
  • Heat your double boiler over medium-low to medium heat. Once the water in the lower pan is boiling gently remove the top pan from the double boiler and add in the egg yolks and sweeteners. Place top pan back on top and begin whisking the egg mixture fairly rapidly. Try to avoid splashing the mixture up the sided of the pan. Cook the egg mixture (whisking constantlfor about 10 min or until the mixture is thick and pale yellow and 110-120 degrees.
  • Once the egg mixture is ready, add in the mascarpone cheese and whisk it in. Taste it to see if it needs more sweeteners? If it does, add it now and whisk it in.
  • Set aside to cool. Once cooled completely place in the refrigerator. It will thicken as it becomes chilled. This can also be made 2 days ahead.

For the Icing:

  • Have the butter and cream cheese very soft. (See helpful tipIn a stand mixer, with the whisk attachment, cream together the softened butter and sweetener for about 5 minutes until mixture is light and fluffy and is very pale in color. Scrape down the sides and bottom of the bowl and whisk for another minute or so.
  • Add in the softened cream cheese on medium speed one or two cubes at a time. You don’t have to go slowly here. The idea is to give each a couple turns if the whisk before more is added. Once all the cream cheese is incorporated add in the vanilla extract and whisk in for a few turns. Your icing is ready! Make this about a couple of hours before you need it.


  • Once all components, except icing which needs to be at room temperature, have been completely chilled. It’s time for assembly.
  • On your serving platter or cake board (or upside down pizza pan), place a small amount of icing in the center and spread out slightly this will help keep the cake from moving on you while you ice and decorate it.
  • If using the icing only as a filling between the layers add in a nice dollop of icing and using an offset spatula spread from the center out. You may also use a piping bag and pipe out an even layer of icing from the center out using an offset spatula. Add a bit more icing if needed (see helpful tips).
  • If filling with custard and jam this you’ll want to pipe out a thick bead of icing on the edge of the cake layer top. Create a well to keep the fillings from seeping out through the final icing layer. After you’ve created the icing barrier then spoon out some custard straight onto the cake smooth it out all the way to the icing barrier. Repeat with the jam being careful to not mix the jam into the custard.
  • Place the next layer of cake and repeat this process until you get to the last layer. On the last layer, you’ll do the thin crumb coat of icing. Be sure to put another bead of icing around the cake where there is a gap between each layer.
  • Using a board scraper (can get these at the dollar storor an icing spatula. Smooth the crumb coat out all over the cake. This needs to be neat but not perfect.
  • Chill the crumb coated cake for 30 min preferably 1 hour.
  • Pull the chilled cake from the refrigerator and put on the final thicker coat of icing. Decorate it if you would like to. I am in no way a professional but a little detail adds some extra flair to this deliciousness!!
  • Refrigerate your cake overnight or for at least a few hours before serving. This cake is best served at about room temperature… or cold straight out of the fridge at midnight… haha!