Have you been searching for the perfect Keto yellow cake? Well, your search is finally over! This cake is the base for so many of our recipes we decided to give it its own page. Top it with your favorite frosting or sugar-free whipped cream and fresh fruit. Double the recipe to make a layer cake or try our Keto Pineapple Upside Down Cake.
Keto Yellow Cake
1 1/2c fine almond flour
1T fine coconut flour
1T baking powder
1/4 tsp salt (check out these cute mini measuring spoons)
3 eggs, beaten
1/4c butter, melted
1/3c sour cream
1 tsp lemon juice
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1. Preheat oven to 325°. Combine all ingredients in a large mixing bowl and stir until well incorporated.
2. Pour cake batter into greased a 8" round cake pan, or a parchment lined 8x8 pan or silicone muffin pan. Bake for 25-30 minutes (15-18 minutes for cupcakes), or until center comes out clean.
3. Cool for 15-20 minutes before inverting onto a serving platter. Makes two 6" round cakes, one 8" round cake or one 8x8 square cake or 9 full sized cupcakes. Enjoy!
TIP: turn this yellow cake into a rich butter cake by adding1 tsp butter extract (we use Watkin's).
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