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Hot damn – a keto birthday cake ‘sprinkles’ and all! No sugar, no grains and no gluten! Whip up this easy cake for your next birthday!

Ok, so I’ll admit, the first time I made this it was a DISASTER. I took it out of the oven and it completely collapsed.. but with a few tweaks of the oven temperature, this time around it came out GREAT.

For the sprinkles, I decided to use unsweetened coconut flakes and used a food colouring. Now most food colouring is made from caramelized sugar. I used Club House liquid food colouring that doesn’t seem to have any sugar in it. You can skip this step if you don’t feel comfortable.

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For the icing, I made a cream cheese white chocolate chip frosting and boy it is delicious. This also doubles as a two-in-one recipe! I also go over how to make white chocolate!

So enjoy this delicious keto birthday cake and most importantly, HAPPY BIRTHDAY!

If you’re looking for some other delicious kinds of cake, try our chocolate cake with peanut butter frosting, Kentucky Butter Cake, Reeses Peanut Butter Cake or our 1-minute mug cakes!

 

 

Keto Birthday Cake

Keto Birthday Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour 5 minutes
A keto birthday cake! Sprinkles and all. This delicious dessert is totally sugar free, gluten free and grain free and has a decadent white chocolate chip icing!

Ingredients

Sprinkles:

  • 4 heaping tbsp unsweetened coconut
  • Liquid food colouring

Cake

  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 1/3 cup water
  • 1/3 cup sugar substitute (I used a monk fruit/erythritol blend)
  • 100g melted butter
  • 3 eggs
  • 2 cups almond flour
  • 1 1/2 tsp baking powder

Icing:

  • 16oz cream cheese (2 bricks)
  • 4 oz cacao butter
  • 6 1/2 tbsp powered sweetener (I used Swerve Confectioners)
  • 1 tsp vanilla

Instructions

  1. Separate your coconut flakes evenly into 4 or 5 different bowls.
  2. Add 4 drops of liquid food colouring into a bowl and mix with a toothpick.
  3. Continue with a different colour for each bowl.
  4. Set them aside and let them dry out.
  5. In a bowl, mix together your cake ingredients.
  6. Pour into a cake pan. I used a 7 inch springform pan lined with parchment paper.
  7. Top with a little bit of the sprinkles and use a spatula to spread them around.
  8. Bake at 350 for roughly 30 minutes or until you can put a toothpick into it and it comes out clean 
  9. Let it cool and put in the second cake if necessary (I only had one pan).
  10. For the icing, heat up your cacao butter on LOW until melted.
  11. Add 3 1/2 tbsp of powdered sweetener. Place it on a flat sheet (plate, cookie sheet etc) and let it cool/harden.
  12. In a bowl, beat your cream cheese until fluffy. 
  13. Add in your hardened chocolate and 3 more tbsp of powdered sweetener and beat until incorporated.
  14. Once your cakes have cooled, place a BIG dollop of icing on the top of one and spread it evenly around. Place the other cake on top,
  15. Scrape the rest of the icing onto the cake and spread around until covered.
  16. Use the rest of the sprinkles for decoration.

Notes

4 net carbs per slice.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 425 Total Fat: 40.6g Carbohydrates: 6.3g Fiber: 2.3g Protein: 8.7g
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55 Comments

  1. Joyce Nahorski

    March 17, 2018 at 4:16 pm

    Your recipe says cocoa for the sprinkles I am presuming you meant coconut?

    Reply
    • hungryelephant

      March 17, 2018 at 4:17 pm

      Yes! Coconut! I will change thanks for letting me know!

      Reply
  2. Sharla Clark

    March 17, 2018 at 11:09 pm

    I’ve never baked with artificial sweeteners… Could I use swerve in the cake? I don’t really want more than one type of sugar alternative.

    Reply
    • hungryelephant

      March 18, 2018 at 7:48 am

      Yes you can for sure!

      Reply
    • Tawny

      August 9, 2018 at 10:51 pm

      I used Swerve!! Mmmm!

      Reply
  3. Elaine

    March 21, 2018 at 10:10 pm

    The video says two blocks (16oz) of cream cheese but the recipe says 8oz. Which one is correct?

    Reply
    • hungryelephant

      March 22, 2018 at 12:43 am

      Video! I will change the recipe. Thank you

      Reply
  4. Lindsey

    March 31, 2018 at 1:44 pm

    I’m making this now. Can’t wait to see how it turns out!

    Two things that I noticed, your directions don’t say anything about adding the coconut to the cakes before baking, saw it in the video after I put the cakes in the oven. Also the video says 1 1/2 tsp baking powder and your written recipe says 1.

    Reply
    • hungryelephant

      March 31, 2018 at 1:55 pm

      Ugh – sorry. I will change that now. I gotta learn to proofread.. Doh! Thanks for letting me know – as or the baking powder – 1 1/2 tsp is fine.

      Reply
  5. Pauline

    April 23, 2018 at 10:12 pm

    What can be used instead of cacao butter, please? It’s quite pricey here, but I want to try making this, as I have a birthday coming up soon. TIA ☺

    Reply
    • hungryelephant

      April 23, 2018 at 10:16 pm

      You could always make a chocolate frosting with cocoa powder.. or add some peanut butter for a peanut butter frosting! 😊

      Reply
  6. Hope

    May 8, 2018 at 9:18 pm

    I’m having a hard time finding the cacao butter . Where besides the internet can you find it ? What stores and what dept. would I find it in ? Hate to pay for the shippping / way to much .

    Reply
    • hungryelephant

      May 8, 2018 at 11:50 pm

      Hi hope! What country are you from?

      Reply
      • Hope

        May 9, 2018 at 5:48 pm

        USA , Louisiana

        Reply
        • hungryelephant

          May 9, 2018 at 6:00 pm

          Im just searching online for places in Louisiana that should sell it. Hmm. It would most likely be in any health foods/organic store if you have any nearby. I also just searched walmart and it’s listed on their website. You may find it in their stores or be able to pick it up. Hope that helps!

          https://www.walmart.com/search/?query=cacao%20butter&cat_id=0&typeahead=cacao

          Reply
  7. Hope

    May 10, 2018 at 3:04 am

    Yes ma’am I did find it on the Wal Mart site , just felt like the shipping was a bit high . Our store here does not caring it . I will check in Houston on my next trip . Thank you very much for taking time to answer my questions . Have a wondrful day !

    Reply
  8. Elizabeth

    May 17, 2018 at 5:50 pm

    CAn we use coconut oil instead of cocoa butter? I can’t wait to try it but I’ve never bought cocoa butter, so I have everything on hand except the cocoa butter 😞

    Reply
    • hungryelephant

      May 18, 2018 at 1:58 am

      Unfortunately not. Cocoa butter is basically unsweetened white chocolate. So it gives the icing taste. You could use cocoa powder or even peanut butter if you want though!

      Reply
      • Sandy

        June 4, 2018 at 11:22 pm

        perhaps using a recipe for keto cream cheese frosting instead

        Reply
  9. Erica

    May 18, 2018 at 12:22 am

    I was thinking of making cupcakes instead, so that it’s not so high in calories and fat. Do you think cutting the recipe in half will work for that? And would the baking time be cut to 15-20 minutes? That seems standard for most cupcakes…Thanks!

    Reply
    • hungryelephant

      May 18, 2018 at 1:57 am

      Yes of course!!

      Reply
    • Misty

      June 12, 2018 at 9:26 pm

      Erica,
      Did the cupcakes work out? I’m thinking of trying this in cupcake form as well.

      Reply
  10. Lydia Settles

    June 13, 2018 at 8:36 pm

    I’m a bit confused – does this recipe make TWO 7″ cakes or just one?
    Sorry to be dense 🙂

    Reply
    • hungryelephant

      June 14, 2018 at 10:46 am

      Hey! This recipe makes two!

      Reply
    • Brittany

      September 23, 2018 at 4:35 pm

      I followed the recipe and put it all in one pan and it’s been in the oven for 10mins already 😦 ugh

      Reply
      • hungryelephant

        September 23, 2018 at 11:44 am

        Hey! So it makes two cakes.if you put it in the oven all as one, just cook it for longer until it’s cooked all the way through and then cut it in half afterwards. 🙂 hope that helps! You may have to cook upwards of 40 mins depending on your oven

        Reply
  11. Lindsey

    July 15, 2018 at 12:02 pm

    How many cupcakes would this recipe make? I saw someone cut the recipe in half-how many did you get out of it? If I didn’t cut the recipe in half couldnt I just I just have more cupcakes?

    Reply
    • hungryelephant

      July 15, 2018 at 12:06 pm

      I haven’t made cupcakes with it but I think you should get a good dozen out it, maybe a few more!

      Reply
    • Becki

      September 25, 2018 at 12:26 am

      I made 18 standard sized cupcakes out of this recipe last night.

      Reply
  12. Cindy

    July 25, 2018 at 11:32 am

    Hi! I’m wondering since I’m not using the cacao butter, and you mentioned on a comment that you can use PB or coco powder, so would it still be 4oz coco powder and 6tablespoon confectioners sugar??!

    Reply
    • hungryelephant

      July 25, 2018 at 1:12 pm

      Hi! I would use probably 4-5 tbsp of cocoa powder and then 5 tbsp of sugar substitute. Taste and go from there. I think 4oz might be a bit too much because the powder is strong! Hope that helps.

      Reply
  13. Erin

    July 26, 2018 at 12:57 pm

    I dont have cacao butter. Can I just use regular butter? It’s my sons birthday and I need to make this.

    Reply
    • hungryelephant

      July 26, 2018 at 1:02 pm

      No definitely don’t use regular butter or it will have no taste. Instead I can suggest using cocoa powder or peanut butter.

      Reply
      • Veronoca

        May 23, 2019 at 12:21 am

        Hi. I’m traveling with the cake via car. Think it will be ok for a 4 hr car trip?

        Reply
        • hungryelephant

          May 22, 2019 at 7:24 pm

          I think it should be ok!

          Reply
  14. Crystal

    August 5, 2018 at 2:37 pm

    Why did my cake batter get so chunky?? Yours looks so smooth and I followed the recipe exactly.

    Reply
    • hungryelephant

      August 5, 2018 at 2:50 pm

      Did you use a whisk or just a spoon? Sometimes the flour clumps up with a spoon. Mine was somewhat chunky even with a whisk so hopefully it will turn out ok!

      Reply
  15. Doniece

    August 8, 2018 at 3:05 pm

    I made this and it was not that good. Not sweet at all. It gave you a sense of having cake or dessert but not definitely did not taste like a regular sweet cake. The cake was moist but not sweet at all. I added more sugar, vanilla and some coconut cream to the frosting but it still mostly tasted like cream cheese with lumps of sweetness in it. Not worth the effort in my opinion! Maybe I have not been keto long enough! I would just as soon do without! Sorry!

    Reply
  16. Tawny

    August 10, 2018 at 3:54 am

    Can I freeze this cake with Keto chocolate buttercream frosting on it??? Only for 2 nights.

    Reply
    • hungryelephant

      August 10, 2018 at 4:25 am

      I think that should be fine!

      Reply
  17. Anna

    August 30, 2018 at 8:24 am

    Do you have to use a springform pan? I only have regular cake pans.

    Reply
    • hungryelephant

      August 30, 2018 at 8:29 am

      No! But I would grease or line your cake pan and parchment paper to stop it from sticking and breaking

      Reply
  18. Kris

    October 14, 2018 at 8:27 pm

    Can I use Splenda or some sort of sweetener ?

    Reply
    • hungryelephant

      October 15, 2018 at 3:57 pm

      yes of course!

      Reply
  19. Shana

    November 17, 2018 at 8:54 am

    Great recipe! The cake was very tasty ~ we loved it! How do you get the hardened chocolate to integrate fully with the batter? I basically had “chips” and hardened chocolate pieces in the frosting even after beating it with a hand mixer. Or maybe this is how it is supposed to be? Like sweet little chips in the frosting? I wasn’t sure.
    Also, the recipe does not mention when to add the vanilla for the frosting, just fyi!!

    Reply
    • hungryelephant

      November 17, 2018 at 10:25 am

      Yes! that was the way it was suppose to be, with chunks. If you want more of a smooth frosting, you can add it to the frosting while it’s still liquid but make sure it isn’t super hot.. more room temp otherwise it may not form a frosting!

      Reply
  20. Terrie Horvath

    March 1, 2019 at 6:01 am

    This Cake was absolutely amazing! But when I put the ingredients in separate on my fitness pal app and made a recipe in the app, the carbs were crazy high. Came out to be 19 grams of carbs minus 2.7 grams of fiber for a total of 16.3 net carbs per serving! So i looked back to see where all the carbs were coming from and it is the cream cheese. How are you coming up with only 4 net carbs per serving?

    Reply
    • hungryelephant

      March 2, 2019 at 12:44 pm

      I dont include the sugar substitutes because I used erythritol and it’s not absorbed by the body. Hope that helps!

      Reply
    • Christine Krol

      March 2, 2019 at 3:11 pm

      I’m curious about this as well. My husband made this for my bday last night and I’ve already had two pieces.

      Reply
      • hungryelephant

        March 2, 2019 at 12:44 pm

        I dont include the sugar substitutes because I used erythritol and it’s not absorbed by the body. Hope that helps!

        Reply
  21. Angelique Greetham

    March 3, 2019 at 8:49 pm

    This is the BEST keto cake recipe I’ve ever and I’ve tried loads over the last few years. It’s fluffy, moist, springy, so tasty! I did add a little bit more sweetener to taste and some Lorann butter vanilla extract. Thank you for this incredible cake recipe that has even passed the taste test of a picky kid : )

    Reply
  22. Danielle

    April 16, 2019 at 9:28 pm

    Do you store cake in refrigerator or can you leave out?

    Reply
    • hungryelephant

      April 17, 2019 at 6:31 am

      I left mine out!

      Reply
  23. Terri Ferrara

    April 27, 2019 at 11:06 pm

    Hi! I only have monk fruit as a sweetener and lice an hour away from a store that would even have Swerve. Can I use Monk Fruit in the frosting or will it ruin it?
    Thank you!

    Reply
    • hungryelephant

      April 28, 2019 at 5:48 am

      nope! monk fruit should be fine! i alternate between swerve and monk fruit so its fine to sub for swerve!

      Reply

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