Keto Birthday Cake
This Keto Birthday Cake is a moist and fluffy low-carb cake made with almond flour and sweetened with keto-friendly ingredients. A delicious way to celebrate while staying on track!
Equipment
- Mixing bowls
- Electric mixer
- 8-Inch Cake Pans
- Oven
- Spatula
- Cake Turntable
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup granulated keto sweetener such as erythritol or monk fruit
- 1/2 cup unsalted butter softened
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 1 cup keto buttercream frosting for decoration
- 2 tbsp sugar-free sprinkles optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a bowl, whisk together the almond flour, coconut flour, baking powder, salt, and sweetener.
- In a mixing bowl, beat the softened butter until creamy, then add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Divide the batter evenly between the cake pans and smooth the tops with a spatula.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost the cake with keto buttercream frosting and decorate with sugar-free sprinkles if desired.
- Chill the cake for 30 minutes before slicing and serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Customization: Add lemon zest, cocoa powder, or almond extract for a unique flavor variation.
- Freezing Tip: Freeze unfrosted cake layers for up to 2 months and thaw before decorating.