Sugar Free Keto Nut Free Vanilla Birthday Cake

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Prep Time 30

Cook Time 30

Servings servings

Calories 339kcal

Preheat oven to 350 degrees F. Grease two 9 inch spring form pans. Use foil to cover the base or it will leak. Set aside.
Whisk together coconut flour, Swerve, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
To a stand mixer or use an electric hand mixer, add the mayonnaise, canned coconut milk, vanilla extract and vanilla stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.
Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the spring form pan.

Place all the ingredients, except the coconut milk, into a clean bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the coconut milk with the whisk attachment, whisk on medium high until nice and smooth and thickened. Set aside until the cake is cooked and cooled.

Place one cake layer on your serving plate. Spread about ¾ of the frosting onto the cake, saving ¼ of frosting for the top layer. Place the second cake layer over the filling. Spread the remaining frosting over the top.
Sprinkle sugar free sprinkles over the top if desired.

Net Carbs: 2g