Keto Birthday Cake

by hungryelephant
 

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.

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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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57 comments

Joyce Nahorski March 17, 2018 - 4:16 pm

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

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hungryelephant March 17, 2018 - 4:17 pm

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

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Sharla Clark March 17, 2018 - 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.

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hungryelephant March 18, 2018 - 7:48 am

Yes you can for sure!

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Tawny August 9, 2018 - 10:51 pm

I used Swerve!! Mmmm!

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Elaine March 21, 2018 - 10:10 pm

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

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hungryelephant March 22, 2018 - 12:43 am

Video! I will change the recipe. Thank you

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Lindsey March 31, 2018 - 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.

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hungryelephant March 31, 2018 - 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.

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Pauline April 23, 2018 - 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 ☺

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hungryelephant April 23, 2018 - 10:16 pm

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

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Hope May 8, 2018 - 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 .

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hungryelephant May 8, 2018 - 11:50 pm

Hi hope! What country are you from?

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Hope May 9, 2018 - 5:48 pm

USA , Louisiana

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hungryelephant May 9, 2018 - 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

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Hope May 10, 2018 - 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 !

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Elizabeth May 17, 2018 - 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 😞

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hungryelephant May 18, 2018 - 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!

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Sandy June 4, 2018 - 11:22 pm

perhaps using a recipe for keto cream cheese frosting instead

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Erica May 18, 2018 - 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!

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hungryelephant May 18, 2018 - 1:57 am

Yes of course!!

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Misty June 12, 2018 - 9:26 pm

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

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Lydia Settles June 13, 2018 - 8:36 pm

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

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hungryelephant June 14, 2018 - 10:46 am

Hey! This recipe makes two!

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Brittany September 23, 2018 - 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

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hungryelephant September 23, 2018 - 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

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Lindsey July 15, 2018 - 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?

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hungryelephant July 15, 2018 - 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!

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Becki September 25, 2018 - 12:26 am

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

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Cindy July 25, 2018 - 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??!

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hungryelephant July 25, 2018 - 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.

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Erin July 26, 2018 - 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.

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hungryelephant July 26, 2018 - 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.

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Veronoca May 23, 2019 - 12:21 am

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

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hungryelephant May 22, 2019 - 7:24 pm

I think it should be ok!

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Crystal August 5, 2018 - 2:37 pm

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

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hungryelephant August 5, 2018 - 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!

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