Keto Birthday Cake

By Laura RegeUpdated: Feb 23, 2023

1 Rating

Lucy Schaeffer

Yields:

16 serving(s)

Total Time:

2 hrs 30 mins

Cal/Serv:

605

Jump to recipe

Calling all Funfetti lovers! Meet your new favorite keto-friendly birthday cake. Finding sugar-friendly sprinkles (or making your own) can be a major hassle. But this clever coconut flake hack is easy, fun, and just as impressive. We're big fans of a cream cheese chocolate frosting for this recipe, but if you'd like something more classic (like, vanilla buttercream), try our best-ever keto frosting instead.

Craving more chocolate? You can't go wrong with our classic keto chocolate cake or an always crowd-pleasing keto red velvet cake. But if you're in a hurry, our keto chocolate mug cake is ready in just about 5 minutes.

Advertisement - Continue Reading Below

Ingredients

For the cake

Cooking spray
Assorted gel food coloring
1 2/3 cups
coconut flakes
3 1/2 cups
almond flour
3/4 cup
coconut flour
1 tsp.
baking powder
3/4 tsp.
baking soda
1/4 tsp.
kosher salt
3/4 cup
(1 1/2 sticks) butter, softened, plus more for brushing
1/2 cup
Swerve granular
4
large eggs
8
large egg whites
2 tsp.
pure vanilla extract
1 cup
unsweetened almond milk
2 tsp.
distilled white vinegar

For the frosting

1 cup
(2 sticks) butter, softened
1
(8-ounce) block cream cheese, softened
1 cup
Swerve confectioners
2 Tbsp.
tablespoons unsweetened cocoa powder
1/4 tsp.
kosher salt
1 1/2 cups
sugar-free semisweet chocolate chips

Directions

1. Step 1Preheat oven to 350°. Line two 8-inch cake pans with parchment paper and grease with cooking spray.
2. Step 2Make cake: In bottom of a small bowl, stir together about 5 drops of a gel food coloring and 3⁄4 teaspoon water. Add1⁄3 cup coconut and stir until coconut flakes absorb color. Repeat in separate bowls with remaining coconut flakes and colors. Set aside.
3. Step 3In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
4. Step 4In a large bowl, beat butter and sweetener until light and fluffy, about 2 minutes. Add eggs, egg whites, and vanilla. Beat until well combined and foamy, about 1 minute. Add dry ingredients to wet and beat to combine. Add almond milk and vinegar and beat until combined.
5. Step 5Add all but a spoonful of each color of coconut flakes; fold to combine. Divide batter between baking pans and smooth top. Bake until toothpick inserted into center of cakes comes out clean, 50 minutes. Let cool completely.
6. Step 6Make frosting: In a large bowl, beat butter, cream cheese, sweetener, cocoa powder, and salt until light and fluffy, about 2 minutes. In a microwave-safe bowl, microwave chocolate chips until just melted. Pour melted chocolate into butter mixture and beat until well combined.
7. Step 7Using a serrated knife, remove domed tops of cakes to even. Place one cake on a platter or cake stand. Spread 1 1⁄2 cups frosting onto top of cake layer. Top with remaining cake; frost top and sides with remaining frosting. Sprinkle top of cake with reserved colored coconut.