Name: Vanilla Cake
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 1/2 Cups Almond Flour (Super fine, blanched); 1/4 Cup Coconut Flour; 3/4 Cup Allulose; 1 Tbls Beef Gelatin; 1 tsp Baking Powder; 1/2 tsp Xanthan Gum; 1/4 tsp Salt; 3 Large Eggs (room temperature); 3/4 Cup Water; 3 Tbls Melted Butter or Coconut Oil; 1 1/2 tsp Vanilla Extract; 4-6 Drops Liquid Sweetener ((optional))

By 2krazyketos

Posted May 12, 2026

In Desserts, Recipes, snacks

Vanilla Cake

This moist, "box-mix" style cake delivers an old-fashioned experience with a perfect, springy crumb and delectable flavor—you won't even miss the white flour version. Developed to provide a clean, nostalgic treat, it pairs perfectly with our buttercream frosting for any celebration. It’s the ultimate way to enjoy a classic vanilla cake while staying entirely keto and carnivore-aligned.

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Course: Dessert

Prep Time: 5

Cook Time: 25

Servings:

Calories: 195kcal

Ingredients

Dry Ingredients

1 1/2 Cups Almond Flour Super fine, blanched
1/4 Cup Coconut Flour
3/4 Cup Allulose
1 Tbls Beef Gelatin
1 tsp Baking Powder
1/2 tsp Xanthan Gum
1/4 tsp Salt

Wet Ingredients

3 Large Eggs (room temperature)
3/4 Cup Water
3 Tbls Melted Butter or Coconut Oil
1 1/2 tsp Vanilla Extract
4-6 Drops Liquid Sweetener (optional)

Instructions

Preheat your oven to 325°F (160°C). Lowering the temp from the standard 350°F is key to preventing the allulose from over-browning. Grease your cake pan or line a 10-slot cupcake tin with liners.
In a large mixing bowl, combine the almond flour, coconut flour, allulose, beef gelatin, baking powder, xanthan gum, and salt. Whisk thoroughly to break up any clumps and ensure the gelatin and gum are evenly distributed.
In a separate bowl, whisk together the eggs, ¾ cup water, melted butter (or oil), vanilla extract, and your liquid sweetener drops until the mixture is frothy.
Pour the wet ingredients into the dry. Mix with a spatula or hand mixer until the batter is smooth.

This is Crucial. This step allows the coconut flour and beef gelatin to fully absorb the liquid, which is the secret to that "springy" crumb you're looking for.

Let the batter sit for 5 minutes before putting it in the oven.

After the 5-minute rest, your batter should be thick and glossy—think the consistency of a heavy Greek yogurt. When you lift your spatula, the batter should fall in a thick "ribbon" that holds its shape for a second before smoothing out. If your brand of coconut flour was extra thirsty and the batter looks more like a stiff paste or cookie dough, don't be afraid to add one additional tablespoon of water at a time until you reach that perfect, spreadable ribbon stage.

Divide the batter into your cupcake liners or pour into your cake pan. Since the batter is thick, use the back of a spoon to smooth the tops.
Bake:
10 Standard Cupcakes: Bake for 20–25 minutes.
8-inch Cake: Bake for 25–30 minutes.
Tip: The tops will be a beautiful dark golden brown. Test with a toothpick; it should come out clean.

Most of you probably have a standard 9-inch pan in the cupboard. This recipe fits perfectly, but since it spreads a little thinner than an 8-inch, keep a close eye on your timer. You're looking for that golden-brown top and a clean toothpick about 5 minutes earlier than usual!"

Let the cake or cupcakes cool completely in the pan. Because we are using beef gelatin instead of gluten, the internal structure "locks in" as it cools. If you cut it while hot, it may crumble, but once cool, it has that perfect, bouncy texture.

Notes

Brand Variations: Nutrition facts are estimates based on the specific brands we used. Keep in mind that different brands of almond and coconut flour can vary in fiber content and absorbency, so your results and macros may shift slightly.
The No-Gum Option: If you prefer to skip the xanthan gum, simply increase the beef gelatin to 1.5 or 2 tablespoons. Without xanthan gum, the cake will be much more fragile and crumbly. It will taste great, but it might fall apart when you try to lift a slice out of the pan or if you try to layer it. Because of that, it is extra important to let it cool completely to allow the gelatin to "set" the structure before slicing.
The Perfect Pairing: For the ultimate celebration cake or a decadent weekend treat, be sure to pair this with our buttercream frosting. It complements the nostalgic vanilla crumb perfectly!
The Allulose Secret: We use allulose because it’s a "rare sugar" that isn't metabolized by the body. It’s the secret to achieving that 2.5g net carb count while providing a natural caramelization and moisture. Best of all, you get that old-fashioned sweetness without the "cooling" aftertaste of erythritol or the digestive upset often caused by the mystery fibers found in commercial box mixes

Nutrition

Tried this recipe?Mention @2krazyketos or tag #2krazyketos!