Coconut Flour Vanilla Cake - Keto, Low Carb, Gluten Free, Sugar Free, Nut Free

Coconut Flour Vanilla Layer Cake with Blueberry Filling / Keto / Low Carb / Gluten Free / Sugar Free / Nut Free

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 slices
Calories 434 kcal
Author Miyuki



  • 6 Eggs, Separated
  • A Pinch Sea Salt
  • 1/3 cup Coconut Flour (35 g)
  • 1 tbsp Stevia Powder (OR 1/2 cup Sweetener of Choice)
  • 1 tsp Baking Powder
  • 1/2 cup Heavy Cream (120 cc)
  • 1.5 oz Melted Coconut Oil (42 g)
  • 2 tbsp Vanilla Extract


  • 1/3 cup Frozen Blueberry, Thawed (42 g)
  • 1/2 tsp Lemon Juice
  • 3 oz Cream Cheese, Softened (85 g)
  • 3/4 cup Heavy Cream (180 cc)
  • 1.5 tsp Stevia Powder
  • 2 tsp Vanilla Extract

Topping (Optional)

  • Blueberries, Toasted Desiccated Coconut, etc



  1. Preheat the oven to 180 C / 350 F.
  2. In a large bowl, beat the egg whites and salt until stiff peaks form.
  3. In a small bowl, mix well the coconut flour, stevia and baking powder.
  4. In a separate bowl, whisk the egg yolks until a bit pale. Add the heavy cream, coconut oil and vanilla and mix well.
  5. Add the dry ingredients to the yolk mixture and mix well. Let sit for a couple minutes.

  6. Fold the whites into the yolk mixture in three additions.

  7. Pour the batter into two different 6-inch round cake pans lined with parchment paper (or silicone pans).
  8. Bake for 22 - 25 minutes. Let the cakes sit in the oven for another 10 minutes. (The cakes puff up while baking, but sink while you are letting them sit in the oven.)

  9. Let the cakes cool in the pans for about 10 minutes. Remove from the pans and let cool completely. Then cut each cake in half horizontally.


  1. In a food processor / blender, process the blueberries, lemon juice and one tablespoon of the cream cheese. Set aside.
  2. In a large bowl, beat the heavy cream, stevia and vanilla until stiff peaks form. Add the remaining cream cheese and beat until combined.

  3. Add 1/4 of the cream mixture to the blueberry mixture and mix well.


  1. Spread half of the blueberry frosting evenly over one bottom layer, leaving 1/3-inch (1 cm) border. (* When spreading the blueberry frosting, do not spread all the way to the edge.) Top with the upper cake layer. Spread some of the cream frosting evenly all the way to the edge. Top with the other bottom layer and spread the remaining blueberry frosting evenly, leaving 1/3-inch (1 cm) border. Top with the last cake layer and press very lightly.

  2. Spread the remaining frosting evenly over the top and sides of the cake.

  3. Chill until set (preferably overnight).

Recipe Notes

Per Slice (Sans Topping):

Calories 434 kcal, Protein 9.5 g, Total Fat 40.3 g, Total Carbohydrate 6.5 g, Dietary Fiber 2.4 g, Sugar 3.1 g

The cake gets moister the day after.

I always use SweetLeaf Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.